Learn how to make a cake with one of my favourite combinations…cherry and chocolate!

Today I would like to show you how to make a cake with one of my favourite combinations…Cherry and chocolate! This cake was actually for my own birthday and as much as I wish I could share a slice with each and every one of you, I will do the next best thing which is to show you how to make it your self.

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While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Pallet knife
Serrated long knife
Set of Scrapers
Plastic Wrap Shop Online
table spoon
Brush for syrup
Cellophane Shop Online
2x 50x70 cm
PVC Pipe Shop Online
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Recipes & Ingredients

1200g for 50x250mm round
cut 3 slices

A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]

Creme chantilly

600 fresh cream
2Tb spoon Sugar
pinch of vanilla

6g gelatine powder
10g water


150g water
50g sugar
1/2 lemon juice
Brandy or cocnag or rum

Frozen pitted cherries

600 g
defrosted (juice kept seperate)
Some sugar
1/2 lemon juice

Cherry juice

mix with modify starch to thicken
Some sugar

Dark Chocolate (Compound) Wikipedia

150 g

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
Other Required Items


  1. Modesty says:

    Everything I tried of your recipes is delicious. And as in all your tutorials, you give so much side information that is useful for other recipes. I am so happy you decided to share your enormous knowledge of what’s beneath the shaping and decoration, because I personally like to have at least 80% of nice delicious cake in the sugar art piece. I would like to see more of videos like this and I hope other members agree with me. Watching you I have a feeling you would also like to switch a bit to this…old school…;-)




    HAPPY BIRTHDAY ! Chef ! and thanks for yours sharings .

  4. cebart says:

    Happy Birthday Yener! I would really have loved to see how you slice that cake. Have a wonderful New Year!

    1. Serdar Yener says:

      Well, I understand your concern. After all it is not going to display on a shop front so we didn’t need to have perfect slices. The chocolate shards are extremely thin, they dont have much resistence. A little mess was acceptable.

  5. liz martin says:

    Happy Birthday Yeners, hope you have a very enjoyable Birthday

  6. betty knight says:

    Thanks for sharing Yener and I love the way you made the Choc chards.
    I hope you enjoyed your special day.
    Best wishes

  7. Patti Le Day says:

    Happy Birthday Yener! You got a birthday cake from one of the greatest pastry chefs ever!!!

  8. shain hahsemi says:

    Happy Birthday Chef and another fantastic cake again.

  9. Mlynes says:

    Happy Birthday and I love chocolate covered cherries also. Can’t wait to try to make this!

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