This homemade chocolate layer cake combines a light, moist cocoa sponge with rich, silky Parisian chocolate cream and a delicious layer of cherry-raspberry jam. The slightly tart fruit jam beautifully balances the sweetness of the chocolate, creating a wonderful combination of flavors.
I decorated my cake with colorful candied cherries, but you can also use chocolate discs, sugar flowers, chocolate curls, or any decorations you prefer.
Cake pan: 25 cm (10 inches) round
Tips for Success
Whip the eggs thoroughly: The whole eggs should become pale, thick, and very fluffy before adding the dry ingredients.
Fold gently: Incorporate the flour mixture carefully to preserve the air in the batter.
Add the liquids last: The hot water and oil should be folded in quickly and gently.
Choose a slightly tart jam: Cherry-raspberry jam complements the rich chocolate cream particularly well.
Prepare ahead: The chocolate cream can be made the day before assembling the cake.
Decorate creatively: Candied cherries give the cake a traditional, colorful appearance, while chocolate decorations or sugar flowers can create a more elegant finish.
Storage
Store the cake covered in the refrigerator for up to 3–4 days. Remove it from the refrigerator approximately 20–30 minutes before serving for the best flavor and texture.
Birthday Chocolate Cake with Cherry-Raspberry Jam
Print RecipeIngredients
- CHOCOLATE CHIFFON SPONGE
- 6 large eggs
- 230 g granulated sugar
- 230 g all-purpose flour
- 40 g unsweetened Dutch-process cocoa powder
- 1 packet vanilla sugar (8–10 g)
- 10 g baking powder
- A pinch of salt
- 75 g hot water
- 60 g neutral vegetable oil
- PARISIAN CHOCOLATE CREAM
- 300 g dark chocolate, choppedonut
- 600 ml heavy whipping cream (30–35% fat)
- 180 g granulated sugar
- 60 g Dutch-process cocoa powder
- 120 g unsalted butter
- FILLING AND DECORATION
- Cherry-raspberry jam, as needed
- Colorful candied cherries
- Optional: chocolate discs, sugar flowers, chocolate curls, or other cake decorations
Instructions
Prepare the Chocolate Chiffon Sponge
Preheat the oven to 170°C (340°F), conventional heat. Line the bottom of a 25 cm (10-inch) round cake pan with parchment paper.
Place the whole eggs in a large mixing bowl. Begin beating with an electric mixer, gradually adding the granulated sugar and vanilla sugar in several additions.
Continue beating until the mixture becomes very pale, thick, fluffy, and significantly increased in volume.
In a separate bowl, combine the flour, cocoa powder, baking powder, and a pinch of salt.
Sift the dry ingredients into the whipped egg mixture in several additions, folding gently with a spatula after each addition to preserve the airy texture.
Add the hot water and vegetable oil at the very end. Working quickly but gently, fold them into the batter with a spoon until just combined. Take care not to deflate the whipped eggs.
Pour the batter into the prepared cake pan and bake for approximately 40–50 minutes, or until a skewer inserted into the center comes out clean.
Allow the sponge to cool completely before removing it from the pan. Slice horizontally into three even layers.
Prepare the Parisian Chocolate Cream
Place the chopped dark chocolate, cocoa powder, and cubed butter in a large heatproof bowl.
Combine the heavy cream and sugar in a saucepan. Bring to a gentle boil, then simmer gently for 10–15 minutes, stirring occasionally.
Pour the hot sweetened cream over the chocolate mixture. Let it stand briefly, then stir until the chocolate and butter have completely melted and the mixture is smooth and glossy.
Allow the cream to cool. Once it becomes lukewarm, cover it with plastic wrap, preferably pressing the wrap directly against the surface to prevent a skin from forming.
Leave the cream to rest for at least 4 hours, allowing it to cool completely and develop a thick, spreadable consistency. Refrigerate during this resting period.
Before using, remove the cream from the refrigerator and allow it to come to room temperature until it is soft enough to work with.
Briefly beat the cream with an electric mixer to loosen it and achieve a smooth, spreadable texture.
Important: Do not overwhip the chocolate cream! Excessive beating can cause the butter to separate, resulting in a grainy, lumpy texture. Mix only until the cream becomes smooth and easy to spread.
Assemble the Cake
Place the first sponge layer on a serving plate or cake board.
Spread a thin, even layer of cherry-raspberry jam over the sponge.
Cover the jam with a generous layer of Parisian chocolate cream.
Place the second sponge layer on top, spread with another thin layer of cherry-raspberry jam, and add another layer of chocolate cream.
Place the third sponge layer on top and cover the entire cake, including the sides, with the remaining chocolate cream.
Decorate the top with colorful candied cherries, as I did, or use chocolate discs, sugar flowers, chocolate curls, or any other decorations you like.
Refrigerate the finished cake for at least 2–3 hours before serving.
