Rich Chocolate Cherry Sandwich Cake

    1 hour 10 minutes

    Chocolate and cherries are a match made in heaven. Make this cake for the someone special in your life on Valentine's Day or their birthday!

    10 people made this

    Serves: 12 

    • Cake
    • 2 cups (250g) plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 125g cooking chocolate, chopped
    • 1/2 cup copha
    • 2 cups (440g) white sugar
    • 2 eggs
    • 3/4 cup (190ml) water
    • 3/4 cup (185ml) buttermilk
    • 1/2 cup maraschino cherries, drained and juice reserved
    • Chocolate Cherry Icing
    • 30g cooking chocolate, chopped
    • 125g butter
    • 4 cups (750g) icing sugar
    • 1/4 teaspoon almond essence
    • 1/3 cup maraschino cherry juice

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
    2. Sift together the flour, baking powder, bicarb soda and salt. Set aside. In the top of a double boiler heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    3. In a large bowl cream together the copha and sugar until light and fluffy. Beat in the eggs one at a time then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared cake tins.
    4. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in the tins for 10 minutes then turn out onto a wire rack and cool completely.
    5. Chocolate Cherry Icing: In the top of a double boiler heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl combine butter, icing sugar, melted chocolate and almond essence. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until icing reaches desired consistency.
    6. To Assemble: Fill and cover the two cakes with the chocolate cherry icing.

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    Reviews in English (8)


    This was an excellent cake -moist delicious and flavorful- however I did make some changes. I added 2 cups of frozen cherries (the grocery store did not have any fresh ones at the time) because I thought this would taste better. Next time I think I will add even more cherries or maybe replace the water/buttermilk with cherry juice to enhance the flavor. I added 1/2 teaspoon of almond extract and 1 1/2 oz of chocolate to the frosting. I also made the frosting with fresh 100% cherry juice so it would have a fresh, rather than canned flavor.  -  08 Sep 2006  (Review from Allrecipes USA and Canada)


    Why is this recipe being ignored? It is fantastic!! I made this cake for Valentine's day for my husband. It is the first cake from scratch I have ever made, and it was perfect in every way.. The cake was delicious and moist and easy to make. I did add a little more chocolate to the frosting. I decorated the top with cherries..this cake would be beautiful, elegant and tasty enough for any occasion. I've made it many times and there is never a crumb left over!  -  16 Feb 2004  (Review from Allrecipes USA and Canada)


    I have yet to make this cake - however, I havae tasted it. I am a Foods Judge for 4-H and Open Class at county fairs in our area and surrounding areas. A 13 year old 4-Her made this and it was AWESOME! She received a State Fair Purple on it. I asked where she got the recipe and she said here at this site. I am anticipating on making this VERY soon. What a wonderful tasting and eye appealing cake  -  29 Aug 2003  (Review from Allrecipes USA and Canada)