layered cocoa cake with cream and fruit

Layered cocoa cake with cream and fruit


A beautiful layered cocoa cake with sour cream cream and fruit is a delicious cake that will be enjoyed by anyone who likes fruity flavors. Whether you enjoy your afternoon coffee alone or invite friends over, everyone will appreciate the sweet spot in the form of this delicious cake.

What will we need:


  • 120 g of flour
  • 30 g of cocoa powder
  • 5 g of baking powder
  • 5 egg whites
  • 150 g of sugar
  • 5 egg yolks
  • 50 ml water (room temperature)


  • 250 g whipping cream (33-36%)
  • 80 g powdered sugar
  • 300 g sour cream with a high fat content
  • 25 g of cocoa powder


  • canned pineapple syrup


  • cherries (canned, fresh, frozen or canned)
  • canned pineapple
  • roasted walnuts

Chocolate topping:

  • 100 g dark chocolate
  • 100 ml whipping cream (33-36%)

How are we going to proceed:

1. Dry ingredients: Pour flour, cocoa powder and baking powder into a bowl – mix.

2. Dough: Pour the egg whites into a large bowl, beat them and gradually add sugar while beating, then pour in the egg yolks and continue beating. Pour room temperature water and finally sprinkle the sifted mixed dry ingredients and mix into a smooth dough. Place a 20 cm diameter mold on a baking sheet lined with parchment.


3. Bake in a preheated oven for 3-5 minutes at 180 °C.

4. After 5 minutes, remove the tray from the oven and pour the dough into the mold. Shape any patterns with a skewer and bake in a preheated oven for 35-40 minutes at 180°C.

5. After baking, let the dough cool, remove the parchment and cut into 3 equal parts.

6. Cream: Pour the whipping cream (33-36%) into another bowl and whisk. While whisking, gradually add icing sugar, add sour cream with a high fat content and continue whisking. Finally pour sifted cocoa – mix.


7. Place the first part of the baked dough in a circle lined with cake foil, impregnate it with pineapple syrup and then spread the cream.

8. Then decorate the cream with cherries (canned, fresh, frozen or canned), pieces of pineapple and roasted walnuts. Then cover with the second part of the dough and repeat the process once more. Finish with 3 parts of the impregnated dough.



9. Topping: Break the chocolate into a bowl and add the whipping cream (33-36%). Then dissolve in the microwave or in a water bath.

10. Pour the resulting glaze over the surface of the cake and store in the refrigerator, preferably overnight.

11. The next day, take the cake out of the fridge, remove the ring, the cake foil and sprinkle the sides with crumbled dough.

Serve a wonderful layered cocoa cake with cocoa-cream cream made from sour cream and fruit with love, great taste and joy.

Friends, we wish you a good appetite!