Chocolate Cherry Cake (Platinum Jubilee Cake)

This chocolate cherry cake is a decadent and rather sophisticated bake. Each layer is sandwiched together with homemade cherry jam and vanilla Italian buttercream, before being wrapped in sumptuous chocolate Italian buttercream. Topped with silver and gold leaf cherries and sprinkles, this is an amazing Platinum Jubilee cake to serve up at your party.

THIS POST HAS BEEN SPONSORED BY THERMAPEN. ALL OPINIONS AND TEXT ARE MY OWN.

Nothing says celebration to me like a gloriously decadent layer cake does. Getting ahead of the game, I’ve dreamed up this chocolate cherry cake with our Queen’s Platinum Jubilee in mind. It’s very apt because cherries jubilee were created for Queen Victoria’s diamond jubilee celebrations. That said, it would be fitting to serve it at any celebration.

This chocolate cherry layer cake is perhaps the most impressive looking cake featuring yet on LittleSugarSnaps. That could be down to the silver and gold leaf-wrapped cherries that grace the top. Incidentally, those fancy gilded cherries are very easy to achieve at home.

What makes this cake special

Let’s take a closer look at this chocolate cherry cake:

• There are 3 layers of rich chocolate sponge. As it’s a celebration cake, I’ve used the separated egg technique (passed down to me by my Mum) to ensure it’s the lightest, fluffiest cake possible
• Inside of each layer is homemade cherry jam (you could alternatively use my Amaretto cherry jam)
• There’s plenty of silky smooth and not too sweet Italian buttercream. Vanilla buttercream is included inside of the cake, then chocolate is used to wrap and decorate the entire bundle. If you need more information about Italian buttercream, you can read up about it here
• The top is adorned with fresh cherries wrapped in silver and gold leaf. It’s a very easy yet fantastic way to create a stunning visual impact
• And of course, there’s room to include sprinkles too if you fancy them- it is a celebration cake, after all

In summary, if you are looking for a special cake that is going to impress looks-wise and taste-wise, this cherry chocolate cake is a fantastic option. I won’t lie, it will take time to create, but the results will be worth your endeavours.

Ingredients and equipment notes

This cake is always going to be at its prime when fresh, in-season, cherries are used.

I’ve used plain flour and baking powder in this recipe. If you prefer to use self-raising flour don’t forget to leave out the baking powder.

Although it’s fine to use baking margarine for the sponge cakes it is mandatory to use real butter for the Italian buttercream. Not only does butter have a far superior taste, but it also has a firmer texture than margarine, which is required to make a buttercream able to hold its shape well.

Cream of tartar is added purely to help stiffen the egg whites. If you don’t have any to hand, use an equal amount of white vinegar or lemon juice in place of it.

Edible silver and gold leaf is easy to get hold of in cake decorating shops and online. It’s a little pricey but for a knock-out celebration cake such as this one, it’s worth pushing the boat out for.

I highly recommend using a Thermapen One digital food thermometer when making this chocolate cherry cake. It comes in handy when making the jam, sponge cakes and buttercream.

I’m forever using my Thermapen for plenty of other uses too. So, without a doubt, it’s my favourite kitchen essential. It’s used by top chefs, home cooks, bakers and keen BBQ enthusiasts alike because it has such a wide range of uses. It’s British designed & manufactured and comes with free traceable calibration certification and an improved 5-year guarantee.

The kind team at Thermapen have given me a discount code to share with you. Just add JUBILEE-20 at the checkout when ordering a full-priced item directly from the Thermapen website to get 20% off. The code is valid from 27th January 2022 to 27th February 2022.

Step-by-step instructions

This chocolate cherry layer cake does involve 4 different stages, but the good news is that the jam and buttercream can be made in advance if you need to get ahead.

Make the jam

1. Set aside 10 cherries (preferably with stalks) for decoration
2. Remove the stone from the rest of the cherries and cut in half
3. Add to a saucepan along with the sugar and lemon juice
4. Cook gently, stirring often, for around 15 minutes until the sugar is dissolved and the fruit is soft
5. Turn up the heat and cook the jam to a temperature of 105C (221F) – this is the setting point. Use a digital food thermometer, such as the Thermapen One to check the temperature
6. Set aside to cool completely

Bake the sponge cakes

1. Cream the butter and sugar together until light and fluffy
2. Separate the eggs
3. Beat the egg yolks, milk and vanilla extract into the creamed butter
4. Sift the flour, baking powder, cocoa powder and espresso powder into the bowl and mix in
5. Whisk the egg whites to stiff peaks. Mix 1 spoonful of it into the cake batter then gently fold in the rest using a large metal spoon
6. Spoon into tins and bake. You can use your food thermometer to check the sponge is fully baked – it should read 95-98C (203-208F) when inserted into the centre of each cake

Prepare the Italian buttercream

1. Put ¾ of the sugar and the water into a medium saucepan. Place on medium-low heat and cook until the sugar dissolves
2. Whip the egg whites and cream of tartar to the soft peak stage then add the remaining sugar spoonful by spoonful and then keep beating to the stiff peak stage
3. Turn up the heat on the sugar syrup and cook to a temperature of 115C (240F). Again, the Thermapen One is a great tool to use to ensure the syrup reaches the correct temperature
4. Once ready, drizzle the syrup slowly into the stiff egg whites whilst the mixer is still running. Take care to pour the syrup into the side of the bowl directly onto the meringue and not onto the metal whisk (to avoid the risk of the incredibly hot syrup splattering you)
5. Continue to whip the meringue until it is lukewarm (25-28C/ 77-82F)
6. When it is ready melt the chocolate, stir until smooth and set aside
7. Add room temperature butter into the running mixer one chunk at a time, then add the vanilla extract
8. Take 1//4 of the buttercream out and set aside
9. Briskly beat a spoonful of the remaining buttercream into the melted chocolate. Spoon this into the mixing bowl and beat a final time until fully iincorporated

Assembling the cake

1. Lay one of the cake layers upside down (flat side up) and pipe a tall line of chocolate buttercream around the edge of it. Spread some of the vanilla buttercream into the centre and top with some of the cherry jam
2. Top with another layer of the sponge cake and repeat
3. Add the final layer
4. Use the remaining chocolate buttercream to cover the sides and top of the cake then pipe 10 rosettes around the top and small rosettes around the bottom edge of the cake
5. Cover the reserved cherries with silver and/ or gold leaf and use to top each rosette. I used 5cm squares and lay the cherry in the centre, then used the parchment the silver leaf was resting on to wrap it around the fruit. It was super simple
6. Optional: spoon chocolate flakes into the centre of the cake and scatter sprinkles around the edges of the cake

Expert tips

There’s no doubt about it, there are numerous steps to making this chocolate cherry cake. But, if you follow the instructions carefully and keep the tips below in mind, you’ll end up with a showstopper of a platinum jubilee cake on your hands:

• The jam can be made in advance and stored in the fridge for up to 1 week before using in the cake
• If fresh cherries are not available then the jam can be made using frozen cherries
• If your jam has a lot of syrup (some cherries give off more liquid than others) then scoop the cherries out before placing them on the cake. It’s best to avoid too much liquid on the cake as it may run out, spoiling the overall finish
• Always grease and line your baking tins, even if they are non-stick. Your cakes will be so much easier to remove if you do
• Note that the recipe specified should be baked in 6-inch cake pans. If you only have 8-inch pans then the recipe will need to be scaled up. See the recipe card for details
• When baking the cake, use room temperature butter as it will be so much easier to cream with the sugar
• Fold the egg whites into the batter as gently as you can to keep as much air in there as possible. Use a large metal spoon and keep folding in until no white streaks of egg white remain
• Making Italian buttercream does take quite some time but it is straightforward and simple if done in a stand mixer. I’d advise against making it without one, unless you fancy standing around with handheld electric beater for around 45 minutes
• Don’t forget to stir some of the buttercream into the chocolate before adding it all into the pan. This helps reduce the risk of the chocolate seizing as it is mixed in
• Once made Italian Buttercream can be stored in the fridge for up to 1 week. Allow to come to room temperature and re-whip before using. It may split at first, but keep on whipping for a few minutes and it will return to its smooth form
• Using a digital food thermometer, such as the Thermapen One, really does take the guesswork out of baking this lovely chocolate cherry layer cake. It’s handy for the jam, sponge cakes and buttercream

Frequently asked questions

More tempting layer cake recipes

Have you made this chocolate cherry cake? Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.

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