Perfect Cherry Cake recipes

Perfect Cherry Cake


Rich dark chocolate cake layers filled with cream and sour cherries is just one of the reasons we love this easy Perfect Cherry Cake recipe.


  • 125g unsalted butter, chopped
  • 1 1/2 cups (330g) caster sugar
  • 1/4 cup (25g) cocoa powder
  • 1/2 teaspoon sodium bicarbonate
  • 400g semisweet chocolate, chopped
  • 2 eggs
  • 1 1/2 cups (225g) self-cooking flour
  • 2 tablespoons arrowroot
  • 300ml thickened cream
  • 2 tablespoons kirsch
  • Maraschino cherries, to decorate (optional)


  • 400 g can pitted sour cherries, drained, collecting juice
  • 3 teaspoons arrowroot
  • 300 ml thickened cream
  • 2 teaspoons icing sugar


  1. Preheat the oven to 180°C. Grease and line a deep 20cm springform pan.
  2. Place butter, sugar, cocoa, baking soda, 1/4 cup (60g) chocolate, and 1 cup (250ml) water in a large saucepan over medium heat. Bring to a boil, stirring until melted, then reduce heat to medium-low and cook for 3 minutes, until smooth and slightly thickened. Set aside and let cool for 10 minutes.
  3. Stir the eggs, flour and arrowroot into the chocolate mixture, pour into the tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool slightly, then invert onto a wire rack and allow to cool completely.
  4. Meanwhile, for the ganache icing, bring the cream to a boil in a small saucepan over medium heat. Place the remaining 340g chocolate in a bowl and pour over the hot cream, then stir until melted and smooth. Allow to cool slightly.
  5. For the filling, heat the cherry juice in a small saucepan over a medium heat. Dissolve the arrowroot in a little cold water, then stir into the juice and cook, stirring, for 2-3 minutes until the mixture thickens. Set aside to cool. Beat the cream and icing sugar with electric beaters until stiff peaks form.
  6. Cut the cake horizontally into 4 layers. Place one layer on a serving plate, drizzle with a third of the kirsch and a little cherry syrup, then spread with a third of the whipped cream. Sprinkle with the sour cherries. Repeat the layering process and finish with a cake base. Spread the ganache over the cake and garnish with maraschino cherries.