Marbled Cherry Chocolate Layer Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    705

A marbled cherry laden sponge topped with a whipped mascarpone cream and delicious chocolate ganache. A perfect treat with a cup of coffee. To melt the chocolate, you can either put it in a microwavable bowl and heat in 30 second bursts, stirring in between, until melted and smooth, or place the chocolate in a heatproof bowl, set it over a pan with hot water on the stove on a low heat. Stir until smooth and melted.

recipe updated 20 Feb 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    110 g
  • Canned black cherries icon
    Canned black cherries
    as needed
  • Whipping cream icon
    Whipping cream
    100 g
  • Caster sugar icon
    Caster sugar
    300 g
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Egg white icon
    Egg white
    4
  • Plain flour icon
    Plain flour
    240 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Bicarbonate of soda icon
    Bicarbonate of soda
    ½ teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Buttermilk icon
    Buttermilk
    200 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Whole milk icon
    Whole milk
    2 tablespoons
  • Whipping cream icon
    Whipping cream
    200 g
  • Icing sugar icon
    Icing sugar
    50 g
  • Mascarpone cheese icon
    Mascarpone cheese
    200 g
  • Dark chocolate icon
    Dark chocolate
    140 g

Tools

  • kCook icon Oven
  • kCook icon Prospero
  • kCook icon Square tin - 18cm (7")

Step preview

  1. Making the sponge:
  2. Preheat the oven - 180ºC
  3. Grease a tin and line with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Mix until combined - about 2 minutes, speed 2
  7. Mix until light and fluffy - about 1 minute, speed 4
  8. Then add egg whites
  9. Mix until combined - about 2 minutes, speed 3
  10. Then add the next ingredients
  11. Mix until smooth - about 2 minutes, speed Min
  12. Transfer 3/4 of batter into the tin and level with a spatula
  13. Add the next ingredients into the appliance bowl
  14. Mix until combined - about 1 minute, speed Min
  15. Dollop the chocolate mixture onto the plain batter and level with a spatula
  16. Sprinkle the drained cherries on top
  17. Bake until a skewer inserted comes out clean - 50 minutes, 180ºC
  18. Remove from the oven and let cool completely
  19. Making the cream:
  20. Clean the appliance bowl, fit the Whisk Tool
  21. Add the ingredients into the appliance bowl, fit the splashguard
  22. Mix until stiff peaks have formed - about 2 minutes, speed 4
  23. Spread the cream on the cake
  24. Chill in the fridge - 1 hour
  25. Making the topping:
  26. Clean the appliance, fit the K-Beater
  27. Add the ingredients into the appliance bowl, fit the splashguard
  28. Mix until combined - about 30 seconds, speed Min
  29. Let cool slightly
  30. Pour the topping onto the cream, level with a spatula and let set
  31. Serve
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