Chocolate Cherry Cake with White Chocolate Glaze


by: Cooking Granny

This cake, constructed in a ring but finished by hand, consists of four layers of devil's food cake separated with layers of stabilized whipped cream and frozen or bottled cherries. You can also use fresh cherries, but they must be cooked first with a little sugar and water. To obtain the four layers for this cake, bake two devil's food layer cakes. Slice the tops off the cakes so the cake is perfectly flat when you apply the glaze. Process the tops in a food processor to provide you with the crumbs needed to decorate the sides.


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serves: 1

2 inch round devil's food cakes 9 by 1

1 1/2 cups simple syrup, flavored with kirsch (optional)

4 cups stabilized whipped cream

12 oz package sweet frozen cherries (thawed, or one 12-ounce bottle, drained)

1 cup white chocolate glaze

Nutrition Facts
Chocolate Cherry Cake with White Chocolate Glaze

Servings Per Recipe: 1

Amount per Serving

Calories: 6697

  • Total Fat: 284.1 g
  •     Saturated Fat: 128 g
  •     Trans Fat: 0 g
  • Cholesterol: 877.6 mg
  • Sodium: 4470 mg
  • Total Carbs: 959.1 g
  •     Dietary Fiber: 25.7 g
  •     Sugars: 308.4 g
  • Protein: 87.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Have ready a 9-inch cake ring or a 9-inch springform pan. If using a cake ring, cut out a cardboard round to fit inside the cake ring, line the ring with plastic wrap, and press in the cardboard. If using a springform pan, take out the bottom, line the empty ring with plastic, and put the bottom back in so the plastic covers the sides on the inside but is on the outside on the bottom.

2.  Cut the tops off the cakes so the cakes are perfectly flat on top. Process the tops to make crumbs. Using a serrated knife, cut each of the cake layers in half crosswise, for a total of 4 layers. Reserve one of the bottom halves for the top of the cake. The smooth surface will make it easier to spread the whipped cream.

3.  Place one of the cake halves in the cake ring or pan and brush it with the syrup.

4.  Spread a layer of whipped cream over it, add one-third of the cherries, and spread over a little more whipped cream.

5.  Repeat with two more cake halves.

6.  Spread whipped cream, cherries and more whipped cream;

7.  Then the reserved bottom cake half, turned over, as the top layer.

8.  Spread a thin layer of whipped cream over the top of the cake to seal it. Chill for at least 2 hours.

9.  Wrap a hot wet towel around the cake-hold it against the ring for 30 seconds-and push the cake up out of the ring and remove the plastic wrap.

10.  Slide the ring back over the cake but don't push it all the way down-let a small part of the ring stag above the top of the cake to hold in the glaze.

11.  Pour the glaze on the center of the cake.

12.  Rotate the cake so the glaze covers the top evenly. Chill for 30 minutes to set the glaze.

13.  If there is any excess glaze around the outside of the ring, slide a knife around the ring to cut away the excess.

14.  Push the cake up through the ring.

15.  While holding the cake with one hand, use the other hand to smooth off the sides with additional whipped cream using a metal spatula.

16.  Still holding the cake with one hand, gently press cake crumbs against the sides of the cake with the other hand. Serve in wedges.

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