Cocoa cake with cream and cherries Recipe
This cocoa cake with a whipped cream–mascarpone filling and cherries is an easier‑to‑serve, tray‑bake version of a layer cake inspired by Black Forest flavours. The fluffy, moist sponge contrasts with the light yet stable cream and distinctly tart cherries, so the dessert isn’t overly sweet. The recipe is written to keep the sponge from collapsing and to ensure the cream holds its shape even when cut into small squares for a party.
Black Forest‑style flavour combinations – cocoa sponge, cream and sour cherries – are very popular in Central and Eastern Europe, including Poland., Tray‑bake versions of layer cakes are often chosen for family celebrations and workplace parties because they are easier to transport and portion than tall round cakes., Using mascarpone in cream fillings has become common in modern Polish home baking, giving a richer taste and better stability than plain whipped cream alone.
This cake offers the classic cocoa‑cherry‑cream combination in a form that’s easy to slice and serve to a crowd., The balance of moist sponge, light cream and tart fruit keeps the dessert from being cloyingly sweet., The stable cream and well‑structured sponge make it suitable for cutting into neat small squares for buffets and celebrations.
Why this version works
- The whole‑egg sponge with added oil and milk is moist and springy yet still light.
- The cream combines whipping cream and mascarpone with a minimal amount of gelatin, so it is stable without a heavy, jelly‑like texture.
- Thoroughly drying the cherries prevents the cream from becoming watery and the cake from collapsing around the fruit.
- A rectangular tin makes it easy to cut even portions, ideal for larger gatherings.
Chef's tips
It’s very easy to overwhip the cream – stop the mixer as soon as it starts forming soft waves rather than stiff, dry peaks., If the cream seems thin right after adding the gelatin, give it 5–10 minutes in the fridge; it will thicken noticeably., Always cool the sponge completely before spreading the cream – a warm cake will melt the fat and the cream will start to slide off.
How to serve
The cake tastes best well chilled, after at least 3–4 hours in the fridge, when the sponge has slightly absorbed the cream., For larger parties cut it into small cubes and decorate each piece with a cherry or chocolate shavings., Serve with black coffee or unsweetened fruit tea to balance the sweetness of the dessert.
Watch out for
- Don’t shorten the egg‑beating time – a batter that is too thin will give a low, dense sponge.
- The gelatin must not be hot when added to the cream, otherwise lumps will form.
- Don’t whip the cream to very stiff peaks, as the cream can curdle once the mascarpone is added.
Substitutions
- You can replace the cherries with redcurrants, raspberries or sour cherries, keeping the tart contrast.
- Mascarpone can be swapped for thick, chilled plain cream cheese with a neutral flavour.
- Powdered gelatin can be replaced with leaf gelatin, adjusting the amount according to the package instructions.
Ingredients
- egg - 4 piece
- sugar - 140 g
- wheat flour - 140 g
- cocoa powder - 25 g
- baking powder - 8 g
- oil - 80 ml
- milk - 80 ml
- whipping cream - 400 ml
- mascarpone cheese - 250 g
- icing sugar - 60 g
- cherries - 300 g
- gelatin - 8 g
Preparation
- Line a baking tin of about 25×30 cm with baking paper and lightly grease the base so the paper sticks. Preheat the oven to 180°C, top and bottom heat. Drain the cherries thoroughly; if frozen, thaw them first and pat dry with paper towel – they shouldn’t leave wet marks on the paper.
- Crack the eggs into a large bowl, add 140 g sugar and beat for 6–8 minutes on high speed until the mixture is very pale, thick and has increased in volume several times. When you lift the beaters, the batter should fall in a thick, continuous ribbon that briefly leaves a trace on the surface.
- Sift the flour, cocoa and baking powder into a separate bowl and mix. Add the oil and milk to the beaten eggs and briefly mix on low speed just to combine – there should be no oily spots or streaks on the surface.
- Add the dry ingredients to the egg mixture in 2 batches, each time folding gently with a spatula from the bottom up. Stop as soon as all dry lumps disappear – the batter should be fluffy and thick like foam, not runny like pancake batter.
- Pour the batter into the prepared tin and smooth the top. Bake for 20–25 minutes, until a skewer inserted in the centre comes out clean and the top springs back when lightly pressed, without leaving an indentation. Cool the sponge completely in the tin, uncovered.
- Put the gelatin into a small bowl, cover with 3–4 tablespoons of cold water, stir and leave for 5–10 minutes to bloom. Then gently heat it (in a water bath or in a few short microwave bursts) until the crystals dissolve completely – the liquid should be clear and just warm.
- Pour the chilled cream into a large bowl and beat on medium speed until it starts to thicken and the whisk marks become visible. Add the icing sugar and continue beating to soft peaks – when you lift the beaters, the tips should bend slightly, not stand stiffly.
- Add the mascarpone and briefly mix on low speed until you get a smooth, uniform cream without lumps. Add 2 tablespoons of the cream to the slightly cooled gelatin, stir until smooth, then pour in a thin stream into the remaining cream while mixing on low speed until the mixture noticeably thickens.
- Spread the cream over the completely cooled sponge, right up to the edges of the tin; the surface should be even and slightly springy to the touch. Arrange the cherries on top, gently pressing them into the cream but leaving them clearly visible.
- Refrigerate the cake for at least 2 hours, until the cream is fully set and doesn’t move when you gently tilt the tin. Before serving, cut with a sharp knife dipped in hot water and wiped dry – the sides of the squares will stay smooth.
Storage
Store the cake tightly covered in the fridge for 2–3 days; the sponge will soak up more cream each day and become very soft., Do not freeze, as the cream may curdle after thawing and the cherries will release a lot of juice.
I like to bake this cake a day before the event – overnight in the fridge the flavours meld, the sponge absorbs a little of the cream and the squares cut very cleanly, which is perfect for serving on a shared platter.
