Super easy cherry cake using either store-bought or homemade chocolate cake. Layers of rich chocolate cream, cherry filling, and a hint of liqueur. Far more superior than the popular Black Forest Cake.
Why cherry cake "a la Rosemarie"? Because that's what my mum called her recipe. You couldn't get a cake recipe closer to my heart than this one. Plus it is seriously delicious.
Sara xxx
This recipe is part of my "just recipes" collection. Short intro and the recipe, simple. Please see Belly Rumbles' recipe index for more in-depth and guided recipes.
Printable Recipe
Cherry Cake a la Rosemarie
Ingredients
- 2 chocolate cakes (see notes) | sliced in half horizontally
- cherry liqueur, kirsch, or brandy | used for brushing the cake
Cherry Filling
- 425 g can of black cherries | pitted and in syrup
- ½ teaspoon ground cinnamon
- 2 teaspoon cornflour
- 1 tablespoon water
Chocolate Cream
- 250 ml whipping cream
- 55 g (¼ cup) caster sugar
- 2 tablespoon cocoa powder
- ½ teaspoon vanilla extract
To Decorate
- 250 ml whipping cream | whipped
- shaved chocolate
- glace cherries or fresh cherries when in season
Instructions
Cherry Filling
- Pour cherries and their syrup into a medium sized saucepan. Add cinnamon and bring to a slow boil.
- Mix cornflour and water. Add to the cherry mixture and mix well.
- Once the cherry mixture has thickened and become glossy (won't take long) remove from the heat and set aside.
Chocolate Cream
- Place cream, sugar, cocoa, and vanilla in a bowl. Mix well, cover with plastic wrap, and place in the fridge for at least an hour.
- Once chilled whip the cream mixture using electric beaters.
Assembling the Cherry Cake
- Place the bottom half of one of the sliced chocolate cakes on a serving plate. Brush the top with cherry liqueur (or liqueur of choice).
- Top the brushed round of chocolate cake with ⅓ of the cherry filling and ⅓ of the chocolate cream.Repeat this step with two more rounds of chocolate cake.
- Place the final round of chocolate cake on top.
- Cover the cake with freshly whipped cream, shaved chocolate, and cherries.
- Store cake in the fridge until ready to serve.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- Buy two pre-made chocolate butter cakes
- Use your favourite box of chocolate cake mix (2 boxes for 2 cakes)
- Or make 2 chocolate butter cakes from scratch
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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