🍒 Chocolate Cherry Mini Layer Cake (Bakery-Style, Rich & Aesthetic)

✨ Ingredients (Makes 2–3 mini cakes)

For the chocolate sponge:

• 2 eggs
• 80 g sugar
• 60 ml milk
• 40 ml vegetable oil
• 80 g all-purpose flour
• 20 g cocoa powder
• 1 tsp baking powder
• 1/2 tsp vanilla extract

For the cream filling:

• 200 ml heavy cream
• 40 g powdered sugar
• 1 tsp vanilla extract

For the cherry layer:

• 150 g cherries (pitted)
• 40 g sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water

For decoration:

• Fresh cherries
• Chocolate curls or chocolate discs
• Powdered sugar (optional)

👩‍🍳 Instructions

Step 1: Bake the cake

• Preheat oven to 170°C (340°F).
• Whisk eggs + sugar until light and fluffy.
• Add milk, oil, vanilla → mix well.
• Sift in flour, cocoa, baking powder → fold gently.
• Pour into pan and bake 20–25 minutes.
• Cool completely, then slice into thin layers.

Step 2: Make cherry filling

• Cook cherries, sugar, and lemon juice over medium heat.
• Add cornstarch slurry → cook until thick and glossy.
• Let cool fully.

Step 3: Whip the cream

• Beat heavy cream + powdered sugar + vanilla until soft-medium peaks.
  👉 Don’t overwhip or it’ll turn grainy.

Step 4: Assemble

• Layer cake → cream → cherry filling → repeat.
• Finish with a smooth cream layer on top and sides.

Step 5: Decorate

• Pipe whipped cream on top.
• Add cherries + chocolate decoration.
• Light dusting of powdered sugar = ✨ premium vibe.

💡 Pro Tips

• Chill cake layers before assembling → easier to cut clean.
• Use a ring mold for perfect mini cake shape.
• Add a splash of cherry syrup (or juice) to soak layers → extra moist.

🔥 Final Result

Soft, moist chocolate layers stacked with silky whipped cream and a slightly tart cherry filling. The flavor combo hits deep: rich chocolate + fresh fruity sweetness + creamy smooth finish — literally mini Black Forest energy but elevated.