Chocolate, Vanilla Cherry & Mascarpone Layer Cake with Chocolate Ganache

Why You’ll Love This Recipe

This cake is a showstopper in both taste and appearance. The chocolate layers are moist and intensely flavored, the cherries add a bright fruity contrast, and the mascarpone filling brings a smooth, slightly tangy creaminess. Finished with silky ganache, it’s indulgent without being overly sweet and pairs beautifully with coffee or dessert wine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• 250g (250ml) (1 cup) buttermilk
• 160g (185ml) (3/4 cup) mild extra virgin olive oil
• 15g (1 tablespoon) vanilla extract
• 2 eggs
• 220g (1 cup firmly packed) brown sugar
• 110g (1/2 cup) caster sugar/granulated sugar
• 185g (1 1/4 cup) all-purpose flour
• 75g (3/4 cup) unsweetened dark Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt or kosher/cooking salt
• 185ml (175g) (3/4 cup) hot coffee (or hot water)

For the vanilla cherries:

• 250g frozen pitted cherries
• 60g (1/4 cup) caster sugar/granulated sugar
• 1 teaspoon vanilla extract or vanilla bean paste

For the vanilla mascarpone filling:

• 250g cream cheese
• 1 tablespoon vanilla bean paste
• 110g (2/3 cup) icing sugar, sifted if lumpy
• 250g mascarpone

For the ganache (not provided in ingredient list but typically needed):

• 200g dark chocolate, chopped
• 200ml heavy cream

Directions

1. Make the chocolate cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large bowl, whisk buttermilk, olive oil, vanilla, eggs, and both sugars until smooth. Sift in flour, cocoa, baking powder, baking soda, and salt. Mix gently until combined. Pour in hot coffee and whisk until batter is smooth and glossy. Divide evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the vanilla cherries: In a small saucepan, combine cherries, sugar, and vanilla. Heat over medium until sugar dissolves and cherries release some juice, 4–5 minutes. Remove from heat and let cool completely. Drain well before layering.
3. Make the mascarpone filling: Beat cream cheese, vanilla bean paste, and icing sugar until smooth. Fold in mascarpone gently until combined. Chill until ready to assemble.
4. Make the ganache: Heat cream in a small saucepan until just steaming (do not boil). Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Cool to a spreadable consistency.
5. Assemble the cake: Place one chocolate cake layer on a serving plate. Spread with half the mascarpone filling, then scatter over half the cherries. Top with the second cake layer and repeat with remaining filling and cherries.
6. Finish with ganache: Pour or spread ganache over the top of the cake, letting it drip slightly down the sides. Smooth the top and chill briefly to set before serving.

Servings and timing

Serves: 10–12
Prep time: 40–45 minutes
Bake time: 25–30 minutes
Cooling and assembly: 1–1.5 hours
Total time: 2.5–3 hours

Variations

• Extra cherry punch: Add 1–2 tablespoons cherry liqueur to the cherries after cooking.
• Whipped mascarpone: Fold whipped cream into the mascarpone filling for a lighter texture.
• White chocolate twist: Use white chocolate ganache instead of dark for a sweeter finish.
• Nut accent: Sprinkle chopped toasted hazelnuts or almonds between layers for crunch.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Coffee boost: Add 1 teaspoon espresso powder to the cocoa for even deeper flavor.

Storage/Reheating

Refrigerate in an airtight container for up to 3 days. Bring to room temperature for 30 minutes before serving for best texture. The cake can be made a day ahead and stored unfrosted, then assembled on the day of serving. Ganache may firm up in the fridge; let it soften slightly before slicing.

FAQs

Can I make the cake layers in advance?

Yes wrap cooled layers tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.

Can I use fresh cherries?

Absolutely. Pit and halve them before cooking; you may need to add a splash of water if they’re less juicy than frozen.

What if I don’t have buttermilk?

Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5–10 minutes before using.

Can I replace olive oil with another oil?

Yes use a neutral oil like canola or sunflower for a milder flavor.

How thick should the ganache be before using?

It should be pourable but not runny cool for 15–20 minutes, stirring occasionally, until it reaches a spreadable consistency.

Can I make this without coffee?

Yes, simply use hot water instead.

How do I keep the cake moist?

Do not overbake and store covered. You can also brush layers lightly with simple syrup before assembling.

Is mascarpone the same as cream cheese?

No mascarpone is richer and creamier with a milder flavor. Both are used here for texture and tang balance.

Can I make a three-layer version?

Yes divide batter into three pans and adjust bake time to 20–25 minutes.

How do I slice cleanly?

Chill the cake briefly before slicing, then use a hot, dry knife for neat cuts.

Conclusion

This Chocolate, Vanilla Cherry & Mascarpone Layer Cake with Chocolate Ganache is an indulgent, elegant dessert with layers of rich chocolate, tangy-sweet fruit, and creamy filling. Perfect for birthdays, holidays, or any special occasion, it’s a bake that looks as impressive as it tastes.

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