The batter

  • 160 grams (5.6 ounces) flour
  • 30 grams (1.1 ounces) cocoa
  • 180 grams (6.3 ounces) sugar
  • 60 milliliters (2 fluid ounces) vegetable oil
  • 100 milliliters (3.4 fluid ounces) milk
  • 250 grams (8.8 ounces) eggs
  • 10 grams (0.35 ounces) baking powder
  • 2 grams (0.07 ounces) salt

The cream

  • 400 grams (14.1 ounces) cream cheese
  • 250 grams (8.8 ounces) whipping cream
  • 70 grams (2.5 ounces) vanilla powdered sugar

Cherry filling

  • 300 grams (10.6 ounces) cherries
  • 70 grams (2.5 ounces) sugar
  • 20 grams (0.7 ounces) starch
  • 100 milliliters (3.4 fluid ounces) cold water

Chocolate frosting

  • 200 grams (7.1 ounces) whipping cream
  • 200 grams (7.1 ounces) bitter chocolate


  • 20cm Cake Ring

    A cake ring makes it easy to create perfectly round layers and holds the structure of your cake. Tighten the bottom with foil to avoid leaks.

  • Electric Mixer

    An electric mixer will whip your eggs and creams to perfection, giving you that fluffy and smooth texture we all crave.

  • Wire Rack

    A wire rack helps cool your sponge cake evenly, preventing sogginess and ensuring a perfect texture.

  • Blender

    Using a blender will give your chocolate frosting the velvety smooth consistency that makes everyone swoon.


Step 1

1. Beat the eggs with sugar until fluffy. Pour in the milk and vegetable oil slowly while continuing to beat the mixture. Tip: Make sure your eggs are at room temperature for a fluffier batter.

Step 2

2. In a separate bowl, mix the flour, cocoa, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients in 3-4 stages, mixing well after each addition.

Step 3

3. Take a 20 cm (8-inch) springform pan and cover the bottom with foil. Pour the batter into the pan and smooth it out. Tap the pan gently on the table a couple of times to remove any air bubbles.

Step 4

4. Bake in a preheated oven at 180°C (356°F) for about an hour or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so check the cake a few minutes before the suggested time.

Step 5

5. Allow the sponge cake to cool on a wire rack. Once cooled, wrap it in cling film and refrigerate. When ready, cut the cake into layers.

Step 6

6. For the cream, mix the powdered sugar and cream cheese with a spatula. Add the whipping cream and beat until smooth and well combined.

Step 7

7. For the chocolate frosting, heat the whipping cream until just boiling and pour it over the chopped chocolate. Stir until the chocolate is completely dissolved. Once the mixture has cooled slightly, cover with cling film and refrigerate for a couple of hours. Beat with a blender to the desired consistency before using.

Step 8

8. For the cherry filling, if using frozen cherries, defrost them first. Add the sugar and bring the mixture to a boil. Remove 60 milliliters (2 fluid ounces) of liquid from the pot (you can mix this with 1-2 tablespoons of rum for soaking the cake layers later). Combine the starch with the cold water and pour it into the cherries, mixing well. Boil for 1-2 minutes until thickened, then cool.

Step 9

9. To assemble the cake, use a cake ring for better structure. Lightly brush each cake layer with the cherry-rum soaking. Spread a thin layer of cheese cream on each layer, forming a barrier on the sides. Fill the middle with the cherry filling and top with another thin layer of cream (about 0.5 cm).

Step 10

10. Cover the top layer with cling film and refrigerate the cake for 4-6 hours. Remove the cake from the ring, apply the chocolate frosting, and decorate as desired. Tip: For an easier slicing, chill the cake thoroughly before serving.


Imagine walking into a room with this stunning pastry in your hands—cue the gasps of delight! 🎉 The layers of rich chocolate, creamy filling, and juicy cherries make it a perfect centerpiece for any gathering.

For an extra wow factor, serve each slice with a dollop of whipped cream and a sprig of fresh mint 🍃. The mint adds a refreshing contrast to the rich chocolate flavors.

Want to go the extra mile? Pair this dessert with a glass of sparkling wine 🥂. The effervescence will enhance the flavors, making each bite even more delightful.

Hosting a kids' party? Decorate the cake with colorful sprinkles and edible glitter 🌟 for a magical touch that young ones will adore.


Gluten-Free Version:

Swap out the regular flour for a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free. 🍰

Vegan Version:

Replace the eggs with a flaxseed and water mixture (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based milk, and opt for vegan cream cheese and chocolate. 🌱


  • How do I know when my sponge cake is done?

    The best way is to insert a toothpick into the center of the cake. If it comes out clean, your cake is done!

  • Can I use frozen cherries?

    Yes, just make sure to defrost them completely and drain any excess liquid before using.

  • How long should I refrigerate the cake before serving?

    Refrigerate the assembled cake for 4-6 hours to let the flavors meld together and the cream set properly.

  • What if my frosting is too runny?

    Refrigerate it for a bit longer, then beat it with a blender until it reaches your desired consistency.

  • How can I get smooth layers when assembling the cake?

    Use a cake ring and apply even pressure when spreading the cream cheese filling and cherry layers.

  • Can I make this cake ahead of time?

    Absolutely! You can prepare the sponge cake a day in advance and refrigerate it. Assemble the cake the day you're serving it for the best texture and flavor.

Nutrition facts

Fragrant chocolate & cherry cake
Recipe Yield:8 servings
Calories:Approx. 485 calories per serving
Calories (Min - Max):450 - 520
Total Fat:24 grams
Saturated Fat:14 grams
Protein:6 grams
Total Carbohydrate:57 grams
Total Sugars:38 grams