Choc-Cherry Cake with Coconut Cream
Rich layers of chocolate sponge are sandwiched with a tangy coconut yoghurt cream. Filled with seasonal fresh cherries and drizzled with dark chocolate, it's a little rustic, a little fancy, and just the thing to bring out for a celebration.
How long will it take?
1 hour
What’s the serving size?
Serves 12
What do I need?
For the chocolate sponge
- 1 ½ cups plain flour
- ½ cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 ½ cups caster sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk or plant-based milk with 1 tsp lemon juice
- ½ cup hot black coffee or hot water
- 2 tsp vanilla extract
For the coconut yoghurt cream
- 1 ½ cups coconut yoghurt
- 1 cup cream or coconut cream, chilled
- ½ cup icing sugar, sifted
- 1 tsp vanilla extract
For assembly
- 3 cups fresh cherries, pitted (reserve some with stems for the top)
- ½ cup cherry jam
- ½ cup melted dark chocolate
How do I make it?
- Preheat oven to 180C. Grease and line three 20-centimetre round cake tins.
- In a large bowl, whisk flour, cocoa powder, baking powder, bicarb soda, salt, and sugar.
- Add eggs, oil, buttermilk, and vanilla, and whisk until smooth.
- Stir in the hot coffee until the batter is glossy and thin.
- Divide evenly between cake tins and bake 25 – 30 minutes, until a skewer comes out clean.
- Cool cakes completely on a wire rack.
- Make the coconut yoghurt cream by whipping cream in a chilled bowl until soft peaks form.
- Gently fold in coconut yoghurt, icing sugar, and vanilla.
- Refrigerate until ready to use.
- Assemble the cake by placing one sponge layer on a serving plate. Spread with a layer cherry jam followed by a layer of coconut yoghurt cream, then scatter cherries over the top.
- Repeat with the second layer – jam, cream and cherries.
- Place the third sponge on top. Drizzle with melted dark chocolate and crown with whole cherries.
- Chill 30 minutes before slicing to let the layers settle.
TOP TIPS
- This cake is best enjoyed slightly chilled, so the coconut yoghurt cream holds firm, but allow it to rest at room temperature for 10 minutes before serving for the best flavour.
