Dark Chocolate Cherry Victoria Cake | Black Forest–Style Victoria Sandwich

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Elevate your dessert table with this Black Forest–style Victoria Chocolate Cake, featuring layers of rum‑soaked cherries, silky dark chocolate ganache, creamy custard buttercream, and light cocoa sponge. It’s the ultimate celebration cake for any occasion.

Why You’ll Love This Cake

Rum‑soaked cherries: Bright, boozy fruit lends a sophisticated Black Forest twist.
Dark chocolate ganache: Luxuriously smooth for the perfect chocolate cherry pairing.
Custard buttercream: Light egg‑custard base balances the richness of ganache.
Moist cocoa sponge: Low‑gluten flour and cocoa powder create a tender crumb.

Dark Chocolate Cherry Victoria Cake Recipe

Prep	Custard Buttercream	Assembly & Chill	Total Time
45 minutes	30 minutes	2 hours	~4–5 hours

Ingredients You’ll Need

For an 8‑inch Chocolate Sponge

• 4 large eggs
• 105 g fine granulated sugar
• 106 g low‑gluten (cake) flour
• 20 g unsweetened cocoa powder
I recommend a high‑quality Dutch‑process cocoa—shop a reliable brand here.
• 45 g whole milk
• 40 g unsalted butter, melted
Use a European‑style butter for extra richness—pick your favorite here.

For Rum‑Soaked Cherries

• 250 g pitted cherries
• 100 g water
• 30 g granulated sugar
• 50 g white rum
Choose a smooth white rum for gentle warmth—find one here.

For Egg Custard Buttercream

• 2 egg yolks
• 25 g fine granulated sugar
• 10 g powdered sugar
• 75 g whole milk
• 120 g unsalted butter, softened

For Dark Chocolate Ganache

• 80 g 70% dark chocolate, finely chopped
• 80 g heavy whipping cream
• 15 g fine granulated sugar
High‑quality dark chocolate makes all the difference—grab yours here.

Equipment

• Two 8‑inch cake tins
• Stand mixer or hand mixer
• Small saucepan and heat‑proof bowl
• Offset spatula and bench scraper
• Cooling racks

Directions

Bake the Cocoa Sponge

• Preheat oven to 180 °C (356 °F). Grease and line two 8‑inch tins.
• Whisk eggs and sugar on high until ribbon‑thick (about 5 minutes).
• Sift flour and cocoa together; fold gently into the egg mixture.
• Warm milk and melted butter to 50 °C, then fold in quickly.
• Divide batter evenly; bake 18–20 minutes until a skewer comes out clean. Cool on racks.

Prepare Rum Soaked Cherries

• In a saucepan, simmer water and sugar until syrupy.
• Stir in cherries and remove from heat; let cool.
• Add rum, cover, and refrigerate at least 30 minutes (longer for deeper flavor).

Make Egg Custard Buttercream

• Whisk yolks with sugar; heat milk to a simmer.
• Temper yolks by drizzling in hot milk, then return to pan and cook until thickened.
• Chill custard until 30 °C, then beat in softened butter and powdered sugar until light and smooth.

Whip up Dark Chocolate

• Heat cream with sugar until just boiling.
• Pour over chopped chocolate; let sit 1 minute, then whisk until glossy.
• Cool to spreadable consistency.

Assemble the Cake

• Place one sponge layer on your cake board.
• Spoon half the custard buttercream; top with half the cherries (reserve rum syrup).
• Drizzle with half the ganache; place second sponge on top.
• Repeat layers with remaining buttercream, cherries, and ganache.
• Chill 1–2 hours for clean slices.

Quick Process Overview

Pro Tips & Variations

• Cherry Heat: Add a cinnamon stick while simmering cherries for warm spice notes.
• Chocolate Twist: Swap half the dark chocolate for milk chocolate in the ganache for a sweeter finish.
• Nutty Crunch: Sprinkle toasted almond flakes between layers for texture.
• Non‑Alcoholic Option: Replace rum with cherry juice for a family‑friendly version.

Storage

• Refrigerate: Keep covered in the fridge for up to 3 days.
• Freeze: Wrap slices in plastic wrap and freeze up to 1 month; thaw overnight in fridge.

Celebrate any milestone with this Dark Chocolate Cherry Victoria Cake, a show‑stopping fusion of

Black Forest flavors and classic Victoria sponge elegance. Enjoy every decadent, cherry‑studded slice!

Want More?
Check out our Earl Grey Tea Roll Cake—perfect for dessert or breakfast indulgence!