Cherry Cream Cake
Ingredients
For the Chocolate Cake Layers
1 cup all-purpose flour
½ cup cocoa powder
1 cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
½ cup vegetable oil
½ cup milk
½ cup hot water
1 tsp vanilla extract
For the Cream Filling
2 cups heavy whipping cream (cold)
½ cup powdered sugar
1 tsp vanilla extract
2 cups fresh or canned cherries (pitted)
For the Cherry Jelly Layer
2 cups cherry juice
2 tbsp cornstarch
2 tbsp sugar
A handful of whole cherries for decoration
For Decoration
Whipped cream
Fresh cherries
Mint leaves (optional)
Instructions
1. Make the Chocolate Cake
Preheat oven to 180°C (350°F).
In a bowl, mix flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix well.
Add hot water slowly and mix until smooth.
Pour into a cake pan and bake for 25–30 minutes.
Let cool completely and slice into 2 equal layers.
2. Prepare the Cream Filling
Whip the cold heavy cream with powdered sugar and vanilla until firm.
Fold in whole cherries gently.
Spread the cream mixture over the bottom layer of cake.
3. Add the Top Cake Layer
Place the second chocolate cake layer on top of the cream filling.
4. Make the Cherry Jelly Topping
Mix cherry juice with cornstarch and sugar in a pot.
Cook over medium heat until thickened.
Let it cool slightly, then pour over the cake.
Refrigerate for at least 2 hours until set.
5. Decorate
Add whipped cream swirls on top.
Place fresh cherries and mint leaves for a beautiful finish.
Enjoy!
This cake is rich, creamy, fruity, and perfect with a cup of coffee—just like in the picture!
