Dark Chocolate Cherry Cake

Moist chocolate sponge, pillowy whipped cream and naturally sweet cherry compote. Perfect cake for the winter season...

This dark chocolate cherry cake is everything you want in a cosy winter bake: a deeply moist chocolate sponge, cloud-soft whipped cream, and a sweet cherry compote that brings brightness to every bite. The sponge gets its incredible texture from a mix of butter, three eggs, and yoghurt: the butter adds richness, the eggs give a fluffy structure, and the yoghurt keeps the crumb tender and impossibly soft.

Layered together, the result is a beautiful comforting cake. The cherries cut through the richness with a jammy sweetness, while the whipped cream gives a light, pillowy contrast to the dark sponge. It’s simple to assemble, beautifully balanced, and perfect for cold evenings, celebrations, or whenever you want a dessert that looks impressive but feels (and relatively is) effortless!

As always, ensure your ingredients are room temperature before you start. This is key in ensuring a fluffy sponge!

Let’s begin…

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Ingredients

For the cake:

• 226g unsalted butter, softened

• 230g granulated sugar

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 160g all-purpose flour

• 65g dark cocoa powder, sifted

• 1 tsp (5g) baking powder

• 1 tsp (5g) baking soda

• 1 tsp (5g) fine salt

• 120g Greek yogurt, room temperature

• 180 ml hot water

For the whipped cream:

• 240 ml heavy cream, cold

• 2–3 tbsp (25–30 g) powdered sugar (adjust to taste)

• 1 tsp vanilla extract

For the cherry compote:

• 200 g cherries, pitted

• 2–3 tbsp (20-35 g) sugar (adjust depending on sweetness of cherries)

• 1 tsp cornstarch + 1 tbsp water (optional, for a thicker compote)

Make the Cake

1. Preheat the oven to 170 °C . Grease and line an 8-or 9-inch round tin.

2. Use a stand mixer or hand-held electric whisk to cream together butter and sugar for 4 minutes until pale, fully combined and fluffy.

3. On the same speed, beat in the eggs one at a time, then vanilla.

4. In a separate medium sized bowl, sift together flour, cocoa, baking powder, baking soda, salt.

5. Add half of the dry mix to the wet, gently mix until just combined, then add all of the yoghurt, mix until almost no yoghurt streaks remain, and finally add the rest of the dry mix. Mix just until combined. It’s important to not over-mix at this stage or you risk a dense sponge.

6. Carefully pour in the hot water while mixing on a low speed until smooth.

7. Pour into your prepared tin, and bake for 40–50 min, or until a skewer comes out clean.

   • If using an 8inch tin, check for doneness at the 45 minute mark

   • If using an 9inch tin, check for doneness at the 38 minute mark.

8. Once baked, let cool for 10-15 minutes in the tin, before removing from the tin and letting cool completely before frosting or serving.

Make the Whipped Cream

1. Pour the cold cream into a mixing bowl using a hand-held electric whisk, or into the bowl of a stand mixer, and beat on medium-high until soft peaks form.

2. Add the sugar and vanilla, then whip until smooth medium peaks form.

Make the Cherry Topping

1. In a small saucepan, combine the pitted cherries and sugar on medium heat for 6–8 minutes, stirring until the cherries soften and release their juices.

2. If you prefer a thicker compote, mix cornflour and cold water in a small bowl to make a slurry. Stir this into the bubbling cherry mixture and cook for 2-3 more minutes until glossy.

3. Remove from heat and let cool before using on cake (it will thicken as it cools).

Serving:

Spread the whipped cream onto the cooled cake, top with the cherry compote, extra fresh cherries if you desire, and a sprinkle of chocolate shavings! (Use a vegetable peeler and a chocolate bar to make your own chocolate shavings)

Slice, serve and enjoy!

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