Choco Cherry Fantastique Cake

Cakes -

Choco Cherry Fantastique Cake


200g Master Martini Dark Chocolate
100g Arla Butter


150g All purpose flour
25g Cocoa powder
1 tsp Baking powder


200g Eggs
150g Brown sugar


For the Cream Cheese Ganache:

200g Master Martini Cream
100g Swiss Valley Cream Cheese
150g Master Martini Dark Chocolate


For the Cherry Gelee:

200g DLA Dark Cherry Filling
10g Gelatin unflavored
30g Cold water


For the Cherry Gelee:

300g Arla Butter
150g Bravo Condensed Milk
As needed Food color



  1. Melt the butter and chocolate together.
  2. Sift flour and cocoa powder and baking soda. Then, set aside.
  3. In a mixer fitted with a whick attachment, put eggs and sugar. Beat until it forms a thick foam (ribbon stage).
  4. Fold in the melted chocolate and butter mixture.
  5. Fold in the flour mixture.


  1. Bake in a pre-heated 160˚K oven for 12 to 15 minutes.
  2. Cool down.


Cream Cheese Ganache:

  1. Heat up the cream and add cream cheese and stir until melted.
  2. Turn off heat and add chopped chocolate and stir until well blended/
  3. Cool down covered; set aside.


Dark Cherry Gelee:

  1. Bloom gelatin in cold water, melt in microwave or double boiler.
  2. Add gelatin with the cherry filling.
  3. Pour in 8 inches cake ring or silicone mold and freeze until set.

Russian Buttercream:

  1. Whip the butter until light and fluffy.
  2. Add the condensed milk and continue whipping until airy.
  3. Set aside.


For the cake assembly: watch the video for instructions 👇

Choco Cherry Fantastique Cake Video Demo