Creamy Peach and Chocolate Layer Cake 

This peach and chocolate celebration cake is a refined yet easy dessert that brings together a soft cocoa sponge, a light cream cheese filling and juicy peach pieces in every slice. The texture is fluffy but stable enough for neat layers, while the fruit adds freshness that balances the rich chocolate notes. It is perfect for holidays, birthdays or any special occasion, and the simple chocolate glaze on top makes it look like a pâtisserie-style cake without complicated techniques.

• We start with the cake layers. These will be chocolatey and very tender. Crack four eggs into a stand mixer bowl or a deep mixing bowl (if you are whisking by hand) and beat them for about 4 minutes. The eggs should increase in volume by roughly four times, becoming pale and foamy.
• Add the granulated sugar in equal portions to the whipped eggs and beat again. Sift the cocoa powder, flour and one teaspoon of baking powder together through a fine sieve. This prevents lumps from forming in the batter. Gently fold the flour and cocoa mixture into the beaten eggs. It is best to use a spatula, lifting the batter from the bottom to the top so you keep as much air as possible.
• Dissolve the instant coffee in two tablespoons of boiling water and stir until smooth. Pour the coffee into the batter, then add a little sunflower oil and mix gently. Transfer the batter into a 25 cm (10 inch) round cake tin. Bake in a preheated oven at 180°C (356°F) for 40–45 minutes. Check for doneness with a fork or knife inserted in the centre; it should come out clean. Let the sponge cool completely, preferably overnight. The next day, slice the cake horizontally into layers of your desired thickness.
• Now move on to the cream. This part is much simpler. Place 400 g of cottage cheese (or a similar soft fresh cheese) in a mixer bowl or a deep bowl and add 150 g of powdered sugar. If you like, you can add a few drops of vanilla extract, but not too much. Beat on high speed until you get a thick, fluffy white cream that holds firm peaks.
• It is time to assemble the cake. First, slice the peaches into thin wedges or small pieces. Generously spread the cooled cake layers with the cream, then arrange peach pieces on top of the cream. Repeat the process with the remaining layers until you reach the top layer.
• If you prefer not to decorate the cake further, you can simply spread the last layer with cream, add peaches on top and stop there. For a more polished look, melt 100 g of chocolate and mix it with 30 ml of milk to make a simple chocolate glaze. Pour or spread this glaze over the cake to give it a more presentable finish. For extra decoration, add fresh mint leaves and a few pieces of canned peaches on top.

Why you’ll love this peach and chocolate cake

This cake balances rich chocolate flavor with the freshness of peaches, so it never feels too heavy. The cocoa sponge stays soft and moist, while the cottage cheese cream adds a light, tangy note that keeps every slice interesting. It is a great choice when you want something elegant but still easy and family‑friendly.

Ingredients you’ll need

You only need basic pantry staples plus a few simple extras. Eggs, sugar, flour and cocoa powder create a classic chocolate sponge, while instant coffee boosts the cocoa taste. Cottage cheese, powdered sugar and a hint of vanilla make a fluffy cream, and fresh or canned peaches bring sweetness and aroma. A little chocolate and milk turn into a quick glaze on top.

Tips for perfect layers and cream

For the best volume, beat the eggs until they are pale and very airy before adding sugar and dry ingredients. Fold the flour and cocoa gently so you do not deflate the batter. When making the cream, whip until you see firm peaks that hold their shape, as this helps the layers stay stable. Let the sponge cool completely, ideally overnight, before slicing and assembling.

Serving and storage suggestions

Serve this cake well chilled so the cream firms up and the flavors blend together. It works beautifully as a holiday centerpiece, a birthday cake or a Sunday dessert with coffee. Leftovers keep in the fridge for up to 2–3 days, and the taste often improves by the next day as the sponge absorbs moisture from the cream and peaches.

FAQ

Can I use canned peaches instead of fresh ones?

Yes, canned peaches work very well in this cake. Just drain them thoroughly and pat them dry so they do not water down the cream or the sponge.

What kind of cottage cheese should I choose?

Use a soft, creamy cottage cheese or a similar fresh cheese with a fine texture. If the cheese is grainy, you can blend it briefly to make the cream smoother before whipping.

How do I know when the cake base is baked?

Insert a toothpick, knife or fork into the center of the sponge. If it comes out clean or with just a few dry crumbs, the cake is ready; if it is wet, bake a bit longer.