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This was my birthday cake. It took a lot of preparation and determination but it was totally worth it. I love the combination of cherries, whipped cream and a chocolate cake. Layers soaked in alcohol were also a huge plus. The recipe came from Dorota’s blog since I trust no one in the baking department as I trust her. Enjoy!

Ingredients for the cake:

150 g melted dark chocolate

150 g soft unsalted butter

150 g caster sugar

6 large eggs, separated yolks and whites

150 g flour

1 tsp baking powder

Pinch of salt

Mix the butter with melted, slightly warm chocolate till the batter is smooth. Add gradually egg yolks and sugar while mixing. Add sieved flour mixed with baking powder and mix again.

Whisk the egg whites with salt and gently fold it into the batter.

Pour the batter into the lined with paper cake tin (Ø 24cm). Bake at 170ºC around 30-40 minutes (till the cake tester is dry and with no remains of batter). Cool down and divide it into 3 layers.

One can also bake each layer separately (I did that) for 12 minutes.

Sirup to soak the layers:

75 ml cherry juice

75 ml cherry liquor (I used vodka)

Mix both liquids.

The cherry mass:

150 ml cherry juice

2 tbsp sugar

2 tbsp cornstarch

1 tsp vanilla extract

50 ml cherry liquor

700 g cherries (fresh or frozen after removing the excess water)

Mix all (minus cherries) and heat up till get dense, in the end add cherries and gently mix again. Cool it down.


750 ml-1 l full cream

4 tsbp icing sugar

Whip the cream until stiff and add the sugar.


Preparation of the cake:

Put first layer of chocolate cake on a platter; soak it with 50 ml of sirup. Spread half of the cheery mass onto it, 1/4 th of whipped cream. Cover with another layer, soak it again (50 ml), and spread the cherry mass and a whipped cream on top of it. Cover with the last part of cake (I made additional layer but it is unnecessary) and soak it the last time pressing a little.

Cover the cake on top and sides with the rest of the whipped cream, decorate it with cherries and chocolate.

Store in the fridge.