The batter

  • 35 grams (1.25 ounces) cocoa powder
  • 90 milliliters (3 ounces) boiling water
  • 140 grams (5 ounces) flour
  • 4 grams (0.14 ounces) baking soda
  • 2 grams (0.07 ounces) baking powder
  • 1 pinch salt
  • 90 grams (3.17 ounces) sour cream
  • 85 grams (3 ounces) butter
  • 190 grams (6.7 ounces) sugar
  • 90 grams (3.17 ounces) eggs

Cheese filling

  • 225 grams (8 ounces) cream cheese
  • 50 grams (1.76 ounces) sugar
  • 60 grams (2.12 ounces) eggs
  • 0.5 teaspoons (0.08 ounces) vanilla extract
  • 80 grams (2.8 ounces) pitted cherries


  • 70 grams (2.5 ounces) bitter chocolate
  • 20 grams (0.7 ounces) vegetable oil


  • Mixing bowls

    A set of mixing bowls is essential to keep your ingredients organized and avoid cross-contamination. Make sure you have at least three: one for the dry ingredients, one for the wet, and one for the cheese filling.

  • Electric mixer

    An electric mixer will save your arms from the hard work of creaming butter and sugar. If you only have a hand mixer, it will work just as well.

  • Sifter

    Using a sifter ensures your dry ingredients are well mixed and free of lumps, resulting in a smoother batter. Don't skip this step!

  • Cake tin

    A greased and floured cake tin is key to preventing sticking and achieving that perfect cake release. Preferably a 9-inch (23 cm) tin, but any similar size will do.

  • Spatula

    A good spatula helps you scrape down the sides of the bowl efficiently, ensuring no batter goes to waste. Silicone ones work best.


Step 1

Pour boiling water over cocoa powder and mix until smooth. Allow it to cool down, then add sour cream and stir. This will create a rich chocolate mixture.

Step 2

Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition. This step ensures a light and airy batter.

Step 3

Pour in the chocolate mixture and stir well. Add the sifted dry ingredients (flour, baking soda, baking powder, and salt), and mix until smooth. Make sure not to overmix.

Step 4

Combine all ingredients for the cheese filling and beat lightly. Fold in the pitted cherries gently. Try to distribute cherries evenly for consistent flavor in every bite.

Step 5

Grease the cake tin with butter and dust with flour. Pour in a little more than half of the batter. Add the cheese filling on top, ensuring it doesn't touch the walls of the tin. Pour the rest of the batter over and gently smooth the surface. This creates distinct layers in the cake.

Step 6

Bake in a preheated oven at 338°F (170°C) for 55-60 minutes. The cake should spring back slightly when touched and a skewer inserted into the center should come out clean. Let the cake cool in the tin before inverting it onto a plate and refrigerating. Baking times may vary, so keep an eye on your cake.

Step 7

Melt the chocolate in a water bath, then stir in the vegetable oil. Mix until smooth. Ensure the chocolate is completely melted for a silky finish.

Step 8

Before serving, top the cake with the icing and garnish with fresh cherries. Refrigerate to set the icing for a neat presentation.


Ready to wow your guests with this scrumptious cake? 🌟 When it comes to serving, presentation is everything! After the cake has cooled and been topped with the luscious chocolate icing, try these serving suggestions:

Fresh berries: Add a pop of color and a burst of freshness. Decorate with a mix of fresh cherries, raspberries, or strawberries. 🍓

Whipped cream: Serve a dollop of freshly whipped cream on the side or make cute little swirls on top of the cake. You can even consider lightly sweetened vanilla-flavored whipped cream for an extra touch of indulgence. 🍰

Chilled: For a refreshing treat, serve the cake slightly chilled straight from the fridge. The contrast of cool cheese filling and rich chocolate is simply heavenly! 🥶

Add a drizzle: Amp up the flavor with a tantalizing drizzle of warm chocolate or caramel sauce just before serving. It adds a sweet, gooey element that's irresistible. 🍮

Pair this delightful cake with a strong espresso or a glass of chilled milk for a combo that’s hard to beat! Enjoy the symphony of flavors and textures with each bite. 🥛☕


Want to enjoy this delectable cake but need to make it gluten-free or vegan? No worries, we have you covered! 🌿🍰

Gluten-Free Variation:

Swap out the regular flour with a good quality gluten-free flour blend. Make sure your gluten-free mix contains xanthan gum or a similar binder to avoid crumbly texture. All other ingredients can remain the same.

Vegan Variation:

Replace the butter with a vegan butter substitute like coconut oil or margarine. Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) instead of regular eggs. For the cream cheese filling, opt for a plant-based cream cheese and coconut cream instead of sour cream in the batter. 🌱💚


  • How can I ensure my cake doesn’t stick to the tin?

    Always grease the cake tin generously with butter and sprinkle flour to coat it evenly. Lining the bottom with parchment paper can add an extra layer of security against sticking.

  • What’s the best way to melt chocolate for the icing?

    The water bath method works best. Place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until smooth.

  • How do I prevent my cream cheese filling from sinking to the bottom of the cake?

    Ensure you pour a little more than half of the batter into the tin before adding the cheese filling. Trying to keep the cheese mass from touching the sides also helps it stay suspended.

  • Why does my cake crack on top?

    Overbeating the batter can incorporate too much air, causing cracks when baking. Mix until just combined for a smoother surface.

  • Can I double this recipe for a larger cake?

    Absolutely! Just double all the ingredients but remember that baking time might increase slightly. Keep an eye on it and do the skewer test to check doneness.

  • What’s the best way to store the cake?

    Store the cake in an airtight container in the fridge for up to 5 days. You can also freeze it, tightly wrapped, for up to 2 months.

Nutrition facts

Chocolate & cherry ring cake
Recipe Yield:1 cake
Calories:per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:30g
Total Sugars:18g