Chocolate Cherry Layer Cake with Mascarpone Cream
The source is a roundup of several cakes without quantities, so this recipe develops its clearest idea: chocolate sponge layered with cherry filling and mascarpone cream.
The source is a roundup of several cakes without quantities, so this recipe develops its clearest idea: chocolate sponge layered with cherry filling and mascarpone cream. Cook the fruit until thick and cool every component before assembly. The sponge should spring back when touched and a skewer should come out clean. Chill the finished cake so the layers set before cutting neat slices. Heat oven to 180°C (350°F); line two 20 cm pans; whisk flour, cocoa, baking powder and salt, then beat eggs and sponge sugar until thick and fold in dry mixture, oil and milk. Divide batter and bake 25 to 30 minutes until springy and a skewer is clean; cool completely on racks.
Recipe card
Chocolate Cherry Layer Cake with Mascarpone Cream
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Bake
Heat oven to 180°C (350°F); line two 20 cm pans; whisk flour, cocoa, baking powder and salt, then beat eggs and sponge sugar until thick and fold in dry mixture, oil and milk.
Cool
Divide batter and bake 25 to 30 minutes until springy and a skewer is clean; cool completely on racks.
Cherries
Simmer cherries with cherry sugar; mix cornstarch with water, stir in and cook until thick, then cool.
Cream
Beat mascarpone, cold cream, icing sugar and vanilla to firm spreadable peaks.
Assemble
Layer sponge, mascarpone cream and cherry filling, cover top with remaining cream and chill 4 hours before slicing.
How to tell when it is ready
Layer sponge, mascarpone cream and cherry filling, cover top with remaining cream and chill 4 hours before slicing.
Tips
- Heat oven to 180°C (350°F).
- Divide batter and bake 25 to 30 minutes until springy and a skewer is clean.
- Simmer cherries with cherry sugar.
- Beat mascarpone, cold cream, icing sugar and vanilla to firm spreadable peaks.
Troubleshooting
- If cream is loose, chill the bowl and ingredients.
- If sponge is dense, fold gently and avoid deflating eggs.
Substitutions
- Use frozen pitted cherries for fresh.
- Use cream cheese for mascarpone with a tangier result.
Variations
- Use raspberries for cherries.
- Add grated dark chocolate on top.
Serving suggestions
- Serve chilled slices.
- Add fresh cherries.
- Offer with coffee.
- Pair with black tea.
Make ahead
Prepare the measured ingredients in advance. Cover and refrigerate up to 3 days; do not leave the cream-filled cake at room temperature for long.
Storage
Cover and refrigerate up to 3 days; do not leave the cream-filled cake at room temperature for long.
Food safety
Keep mascarpone, whipped cream and cooked fruit refrigerated; bake egg sponge fully.
Frequently asked questions
How do I know chocolate cherry mascarpone layer cake is ready?
Layer sponge, mascarpone cream and cherry filling, cover top with remaining cream and chill 4 hours before slicing.
How should I store chocolate cherry mascarpone layer cake?
Cover and refrigerate up to 3 days; do not leave the cream-filled cake at room temperature for long.
Serve chilled slices. Cover and refrigerate up to 3 days; do not leave the cream-filled cake at room temperature for long.
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