Delicious chocolate cake with cherries, sour cream and chocolate cream
Today I offer for your consideration a recipe for chocolate cake: light, summery, moderately sweet and with a pleasant cherry sourness. Sour cream complements the cake very favorably, emphasizing the aroma of dark dark chocolate and diluting the cherry flavor of the filling. This is a very delicate chocolate cake with chocolate sour cream and cherries. It is quite easy and simple to prepare, so any housewife can handle the cake in a few hours.
Ingredients:
for chocolate sponge cake:
- 5 eggs;
- 1 tbsp. flour;
- 1 tbsp. Sahara;
- 5 tbsp. cocoa powder;
- 2 tsp baking powder for dough;
for chocolate and sour cream:
- 1 kg sour cream;
- 1 tbsp. powdered sugar;
- 4 tbsp cocoa powder;
- a few drops of vanilla extract or a couple of pinches of vanillin;
for glaze:
- 150 g dark dark chocolate;
- 150 g butter.
For filling:
- 1 kg of fresh or frozen cherries;
- 1 tbsp. water;
- 0.5 tbsp. Sahara;
- 1 tbsp. cognac or brandy (optional);
- 50 g dark dark chocolate;
- 2 tbsp. starch.
To assemble the cake you need a mold with a diameter of 24-27 cm and a height of about 8 cm.
Recipe for chocolate cake with cherries and sour cream
1. In order for the sour cream to be thick and hold its shape well in the cake, the sour cream should be weighed out before starting cooking. This is how it will come out excess liquid(serum). For this task we select a tall and large pan. We lay gauze folded in 2 layers on it, as shown in the step-by-step photo.
2. Carefully place sour cream in cheesecloth.
As for the choice, it is better to use 20% fat sour cream in the recipe. It will make the cake lighter and less caloric. If you want the cake cream to be rich, you can also use sour cream with a fat content of 30%.
3. Tie the gauze into a knot and hang it on a long spoon so that the sour cream in the gauze does not touch the bottom of the pan. Cover the pan with a lid or plate and let it sit in the refrigerator for 3-4 hours.
4. Prepare the cherries. We wash the berries, separate them from the branches and remove the seeds using any in a convenient way. If there is no special device for squeezing out the seeds, you can use a regular pin or hairpin. Using a rounded pin, pry up the seed at the junction of the berry and the twig and carefully remove the seed.
5. To prevent the berries from having a very strong taste in the cake, let’s prepare the cherries in their own juice. This way our filling will be much more harmonious in the cake. Place the peeled cherries in a saucepan, add half a glass of water and half a glass of sugar. It is necessary that the cherries in their own juice turn out sour, then you will feel a pleasant contrast of sweet and sour in the cake. Place the pan on low heat.
6. Meanwhile, dilute 2 tbsp. starch in the remaining half glass cold water.
7. When the cherries boil in their own juice, remove the pan from the heat and pour in the starch, stirring the contents of the pan. If you pour starch into a boiling and seething liquid, it may seize in lumps, and we do not want this.
8. Bring the cherries in their own juice to a boil and cook for a minute until thickened. Immediately remove the pan from the heat so that the berries do not lose their shape. As it cools, the juice will become thicker and more jelly-like.
9. Leave the cherries until they cool completely. For convenience, you can tip it into a colander. Despite the fact that you will need both berries and juice for the filling, it will be more convenient to select more beautiful and whole cherries for decorating the cake.
10. In order for the chocolate cake with cherries and sour cream to have a certain frame, you need to bake a chocolate sponge cake. Break 5 eggs into a deep bowl and add 1 cup of sugar.
11. Beat with a mixer at high speed until foamy. The egg mass should turn white and increase in volume.
12. Add 1 cup of flour, 2 tsp. baking powder and 5 tbsp. cocoa powder.
13. Gently beat with a mixer so that the bulk ingredients do not scatter in different directions. The chocolate dough should become homogeneous, reminiscent of liquid sour cream in thickness.
14. Cover a deep baking sheet with parchment and pour the chocolate dough onto it. I use a special silicone mat. You can also use regular silicone mold, suitable in diameter for the springform pan for assembling the cake. I do not recommend baking sponge cakes in a springform pan, since the batter may leak out of it through the joints. So, bake the chocolate sponge cake in an oven preheated to 200 degrees for 15-25 minutes (depending on the height of the pan).
15. Cool the finished biscuit completely, then cut out a circle along the base of the mold. If you baked a sponge cake in a round pan, you need to cut it into 2 layers.
16. Cut the remaining chocolate biscuit into small cubes.
17. It's time to start preparing the sour cream. Transfer the weighed sour cream from cheesecloth into a deep bowl. Add 1 cup of powdered sugar here. If you use sugar instead of powder, you will feel its crystals in the finished cream. Add 5-6 drops of vanilla extract or a couple of pinches of vanillin. Vanilla will give the delicate cream a pleasant and captivating aroma. Adjust the amount of powdered sugar to your taste, how sweet you like it.
18. Beat the cream with a mixer at medium speed.
19. We begin to assemble the cake. Place chocolate sponge cake on the bottom of the springform pan. Lubricate it with cherry juice and place berries on top.
20. Grease with half of the sour cream.
21. Grate 50 g of dark dark chocolate on a fine grater. It goes perfectly with cherries, emphasizing its aroma and sourness in the cake. Place the biscuit cubes and sprinkle with grated chocolate.
22. Pour juice on top and lay out cherries (reserve 15-16 pieces for decorating the cake).
23. To make the cake even more chocolatey, add 4 tbsp to the remaining sour cream. cocoa powder and beat with a mixer until smooth.
24. Grease the cake with the remaining chocolate sour cream. Place in the freezer for 3-4 hours so that the side of the cake hardens well and the shape can be easily removed. In addition, the chocolate cake will be more moist and tender after being frozen.
25. As you can see in the photo, it is very easy to remove the mold from the frozen cake.
26. Using a long and wide knife, transfer the cake to a dish or tray for decoration and serving. The edges of the dish can be covered with foil so that the chocolate glaze with which we will pour the cake does not stain the dishes.
27. Break 150 g of dark chocolate into a heat-resistant glass bowl and add 150 g of butter.
28. We send it to steam or water bath. Melt the chocolate and butter, stirring occasionally until the chocolate mixture is smooth.
29. Pour glaze over the cake. The cooler the surface of the cake, the faster the chocolate icing will set. Place the chocolate cake in the refrigerator for 2-3 hours. The glaze will harden on top, and the inside of the cake will completely defrost and become very tender and soft.
30. Decorate the surface of the cake with the reserved cherries. I also used cocktail cherries.
Chocolate cake ready with cherries and sour cream! You can cut and enjoy delicious dessert.
Bon appetit!
Cherry and chocolate based cakes are classics of the culinary genre. This perfect combination for any dessert delights, where each ingredient complements and impregnates each other with unique aromas, sharing rich flavors. For those with a sweet tooth, eating cherry and chocolate cakes prepared according to the recipes presented on this page is pure bliss!
Cake “Drunk Cherry in Chocolate”: step-by-step recipe
For the biscuit:
- 10 eggs
- 2 1/2 cups sugar
- 2 cups of flour
- 50 g cocoa
For cream:
- 600 g butter
- 6 tbsp. spoons of milk
- 3 cups sugar
- 4 eggs
- 2 1/2 cups cherries
- 1/2 cup cognac
- 100 g chocolate
- 2 packets of vanilla sugar
Check out the step-by-step recipe for making the Drunken Cherry Chocolate Cake below.
In order to make the “Drunk Cherry in Chocolate” cake, you need to beat the eggs in an enamel bowl, add sugar, steam until a thick, warm mass is formed, then set aside on the table, continuing to beat until it cools, then carefully stirring with spoons downwards, mix with flour mixed with cocoa, put the mass in a mold, greased and sprinkled with flour, bake in the oven with medium heat, determine the readiness of the sponge cake by sticking it into it thin stick, if the stick is dry, it means it’s ready.
Cherries can be removed from the liqueur, pitted, pressed to the bottom of the jar with a spoon and 2 days before cooking, pour in cognac, mix with sugar, then close with a lid.
Grind the butter with 2 1/2 cups of sugar, gradually adding the cooled mixture of cocoa and eggs.
Add vanilla sugar, if all the sugar in the cream has disappeared, then the cream is ready. Cut the sponge cake in half, remove the crumb from each half, and grind it with 1/3 of the total amount of cream.
Mix the resulting mass with 1/2 of the total amount of cherries, divide the mass in half and put it back into the box of biscuit crusts, having previously greased them with cream inside. Place some of the remaining cream on the bottom half of the prepared cake, cover with cherries, and cover with the rest of the cream on top. Place the other half of the cake cut side down on it.
Heat the chocolate, add milk, and pour it over the entire cake on top and sides, smoothing the glaze with a knife.
The “Drunk Cherry in Chocolate” cake prepared according to this recipe needs to be well cooled.
Recipe for cake with cherries and chocolate “Adele”
Required. For the test: 400 g flour, 200 g butter, 100 g chopped kernels walnuts, 100 g sugar, 1 tablespoon lemon juice, 2 teaspoons margarine.
For cream: 250 g butter, 250 g sugar, 3 tablespoons cocoa powder, 1 bag of vanilla sugar.
For filling: 500 g cherries, 2 tablespoons cognac. For impregnation: 1 tablespoon of cognac, 100 g of berry syrup.
For the glaze: 250 g sugar, 1 tablespoon cocoa powder.
Mix flour with softened butter, add sugar, nuts, pour in lemon juice and stir. Place the dough in a mold greased with margarine and bake in a moderately preheated oven for 30-35 minutes.
To prepare the cream, add 150 ml of water to the sugar and, stirring, cook over low heat until thickened. Cool the syrup, add softened butter, cocoa, vanilla sugar and beat with a mixer.
To prepare the filling, wash the cherries, pour cognac and leave for 20 minutes.
To prepare the impregnation, mix the berry syrup with cognac.
To prepare the glaze, add 100 ml of water to sugar and heat until thickened, stirring. Then cool, add cocoa and stir.
Soak the finished cake with a mixture of syrup and cognac. Then grease with cream, lay out the cherries and place in a cool place for 30 minutes.
Pour glaze over the cake and leave in a cool place for 1 hour.
Look how delicious the cake with cherries and chocolate “Adele” looks in these photos:
Making Mousse Cake with Cherries and Chocolate
For the brownies - basics:
- egg – 1 pc.
- butter – 50 g + 5 g for greasing the mold
- sugar – 100 g
- flour – 100 g
- cocoa powder (not sweet) – 2 tbsp. l. (without slide)
- baking powder - 2 tsp.
- salt – 1 pinch
- vanillin - on the tip of a knife
For the chocolate mousse:
- cream 33-35% – 420 ml
- chocolate (dark or milk to taste) – 180 g
- water – 4 tbsp. l.
- granulated gelatin – 10 g
- pitted cherries (fresh or frozen) – 100 g
- for chocolate cake coating (ganache):
- – 115 g
- cream 33-35% – 120 ml
- chocolate chips and cocktail (fresh) cherries for decoration
To prepare the brownie base for the Mousse cake with cherries and chocolate, put butter and sugar in a heatproof bowl, heat the mixture in a microwave oven or in a water bath to melt the butter.
Cool the resulting mixture slightly liquid mixture, add the egg, vanilla and beat until white with a mixer.
In a separate bowl, mix dry ingredients: flour, cocoa, baking powder and a pinch of salt.
Gradually pour the dry mixture into the bowl with the melted butter, sugar and egg, beating with a mixer until smooth.
Preheat the oven to 160 degrees, grease the springform pan with butter, and line the bottom of the pan with parchment paper. Pour the batter into the pan and bake for approximately 25 minutes (depend on your oven).
You can check the readiness of the brownie with a wooden toothpick or a match (when piercing the cake, the toothpick should come out dry). It is very important not to dry out the brownies in the oven - when dry with a toothpick, they should be slightly moist inside. If you do not want the brownie crust to be visible in the finished cake, you can first trim the cooled cake around the edges (by about 1 cm) and return it back to the mold.
Thaw frozen cherries and drain the resulting juice. If you use fresh cherries, you need to wash the berries, dry them and remove the seeds.
While the brownie is cooling, prepare chocolate mousse by soaking gelatin in 4 tbsp in a glass. l. cold water, pour 180 ml of cream into a small bowl or saucepan, place it in a water bath and add chocolate, broken into pieces, to the cream.
While stirring the contents of the bowl, melt the chocolate into the cream. Remove the bowl from the heat and cool the contents slightly.
In another bowl, beat the remaining 240 ml of cream with a mixer until stiff peaks form (the cream must be chilled, otherwise it will not whip).
If you are using a mousse with a high cocoa content, you can optionally add 1-2 tbsp to the cream at the end of whipping. l. powdered sugar to make the mousse sweeter.
Heat the gelatin, but do not bring it to a boil, otherwise it will lose all its gelling properties. Pour gelatin in a thin stream into the slightly cooled chocolate and cream mixture and stir.
Then, using a spatula, gently fold the whipped cream into the chocolate-cream mixture with gelatin, using a spatula, and stir until smooth.
If, when mixing cold whipped cream and a warm chocolate-cream mixture, small lumps form (the mousse begins to harden) - it’s okay, this will not be visible in the cut of the finished cake and will not affect the taste.
Pour the prepared mousse onto the completely cooled brownie cake, place the cherry on top of the mousse and put the cake pan in the refrigerator for 12 hours (overnight).
To prepare the ganache, heat the cream to a boil over low heat in a small saucepan, then remove the pan from the heat and add the chocolate broken into pieces to the cream.
Let stand for a while until the chocolate has completely melted and gently stir the resulting mass until smooth. Cool the ganache a little so that it becomes more viscous and pour it over the cake.
Place the finished cake in the refrigerator for 1 hour.
These photos of a cake with cherries and chocolate show how you can decorate the product:
Step-by-step recipes for making chocolate cake with cherries: classic, quick from ready-made biscuits, with cherries and cognac, sour cream, curd cream
2018-05-28 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
3 gr.
10 gr.
Carbohydrates
32 gr.231 kcal.
Option 1: Chocolate cake with cherries - classic recipe
If you have a family celebration coming up or are expecting guests, surprise everyone with a homemade cake. Chocolate cake with cherries - perfect option- Almost everyone loves him. You can cook classic version or any of the others suggested.
Ingredients:
- 130 grams of millet flour;
- three tsp cocoa;
- ten grams of baking powder;
- one third tsp salt;
- six tablespoons of sugar;
- 200 ml water;
- 1/4 tbsp melted butter;
- 10 ml lemon juice;
- 10 g vanilla extract;
- two tbsp cream and 2 tsp sugar for cream;
- two tbsp cherries;
- 175 ml water for syrup;
- 4 tsp sugar for syrup;
- grated chocolate for decoration - to taste.
Step-by-step recipe for chocolate cake with cherries
Sift all the flour into a large bowl, add cocoa, baking powder and salt - mix all the ingredients.
Pour sugar into a saucepan, pour a glass of water and place on low heat. Bring the sugar until the sugar is completely dissolved, stirring the mixture constantly.
When the mixture has cooled slightly, pour in vegetable oil and vanilla extract, lemon juice and stir.
Combine the liquid base with the dry ingredients and stir until glossy and without lumps.
Let's take it round shape, pour the resulting biscuit dough into it. Preheat the oven to 180 C and bake until the dough is baked. Then take it out and cool.
During this time, wash the cherries and remove the pits. We also tear off the tails. Place them in a saucepan, pour in water, add sugar and wait for it to boil. Simmer the boiling mass for about three minutes, then judge completely.
Cut the cooled base for the chocolate cake with cherries into two thinner biscuits.
Beat the cream with sugar using a blender. We need stable peaks.
Place the first biscuit on a plate. Pour syrup from the pan. Next we lay out the part buttercream and arrange the cherries. Leave some berries for decoration.
Cover with a second sponge cake and pour syrup over it again. We grease not only the sponge cake with cream, but also the sides of the cake.
The most enjoyable step is decorating the cake. You can grate the chocolate into the center, brush the edges with whipped cream and place the cherries on top. The sides can also be sprinkled with grated chocolate.
You can let the cake soak for a little while, at least an hour or two, or serve immediately.
Option 2: Quick recipe for chocolate cake with cherries
You can find ready-made biscuits in the store and use them to make a cake. We will make chocolate cream and decorate the dessert with cherries - simple and very tasty.
Ingredients:
- 4 biscuits;
- 300 g canned cherries;
- half a liter of milk;
- 75 g flour;
- 75 grams of cocoa powder;
- 1/2 tbsp sugar;
- 1 chicken egg
How to quickly make chocolate cake with cherries
Break an egg into a bowl, add sugar and beat with a whisk.
Sift the flour, add and stir until smooth.
Pour milk, add cocoa powder and mix again.
Pour the mixture into a saucepan and place it on the stove. The heat is minimal, stir constantly.
As soon as the future cream boils, simmer a little until the thickening we need. Remove from heat and let cool.
Attention: do not put in the refrigerator.
Place the first sponge cake on a plate and generously grease it with the prepared cream. Add one-fourth of all the cherries.
Note: We use canned cherries, caramelized with sugar.
We repeat the layers one after another. Upper layer completely lubricated with cream. The cherries can be distributed around the entire perimeter or along the edges - whichever you prefer.
We're done, now the cake should be soaked. Leave it in the refrigerator for at least five hours, preferably 10-12. The biscuits will be soaked in cream and cherries - the cake will turn out simply amazing.
Option 3: Chocolate cake with cherries and cognac
We invite you to prepare a delicious cake. Add a little cognac to the syrup and cherries to get pleasant aroma drunken cherry. We will make the cream based on cream and powdered sugar. We will need dark chocolate for decoration.
Ingredients:
- 5 chicken eggs;
- 200 g sugar;
- 35 grams of cocoa powder;
- 8 grams of baking powder;
- 35 potato starch;
- 55 grams of butter; drain;
- 110 grams of millet flour.
Filling and impregnation:
- 400 g pitted cherries;
- 150 grams of sugar;
- 75 ml cognac.
- Cream and decoration:
- half a liter of cream;
- 90 grams of powdered sugar;
- one hundred grams of bitter chocolate.
Step by step recipe
Sift the flour through a sieve and pour into a bowl. Add potato starch and cocoa to it. Stir and sift again.
Melt the butter until liquid.
Now take a heat-resistant container. We break it into chicken eggs, pour in sugar.
Pour some water into the pan and bring to a boil. Then place a bowl of egg mixture on it. Whisk until the sugar dissolves and remove from the water bath.
Beat with a mixer at medium speed for at least ten minutes. We ended up with a dense but airy mass.
Now add the dry flour and cocoa into the fluffy mixture, stirring constantly with a spatula. The main thing is not to pour it all out at once, but a little at a time.
Then pour in the slightly cooled melted butter and stir again until smooth without lumps.
Take a baking dish with a diameter of 22 cm and pour the biscuit base into it. Bake for forty minutes at 180 C.
The main thing is not to open the oven, otherwise the biscuit will spoil - it cannot withstand any temperature changes.
Cool it and carefully cut it sharp knife for three thinner biscuits.
The cherries should be pitted or we can pull them out ourselves. Mix it with a small amount of sugar and wait for the juice to appear.
Then we take out the cherries and put them in a bowl. Pour the remaining sugar and one hundred ml of water into the juice and place on low heat. Cook for about five minutes.
Then we put the cherries in the syrup, wait for everything to boil again and remove from the stove. Let everything cool and place on a sieve - we use the berries and syrup, don’t forget to place a bowl.
To soak the chocolate cake with cherries, we will need about half a glass of syrup. Pour cognac into it and stir.
We always use heavy cream for the cream. We store them in the refrigerator and remove them immediately before preparing the cream. Pour into a bowl, add powdered sugar and beat vigorously with a mixer.
Place the first sponge cake on a plate or stand and generously grease it with aromatic syrup. Then add whipped cream. How to do it right. First make a circle around the perimeter, then another one inside and so on until the center. You should end up with about three circles and one circle in the middle.
Place cherries in the spaces between the rings.
Cover with the next sponge cake and press down gently. Lubricate generously with syrup, and spread the cream in a continuous, dense layer. This layer is obtained without cherries.
We soak the last biscuit with syrup on one side and cover the bottom layer with it. Press down a little.
Spread the whipped cream we prepared on all sides and sprinkle generously with grated chocolate.
Place the cake in the refrigerator for 5-6 hours, then serve.
Option 4: Chocolate cake with cherries and sour cream
Despite a large number of ingredients, the cake is prepared easily and clearly. Our cream will be sour cream, delicate and light. Let's make biscuits, cream, prepare the filling and icing, then assemble the cake.
Biscuit ingredients:
- 5 chicken eggs;
- 130 g flour;
- one tbsp sugar;
- five tablespoons of cocoa;
- 2 tsp baking powder.
Cream:
- 1 kg sour cream;
- a glass of powdered sugar;
- four tbsp cocoa;
- 2 pinches of vanillin.
Glaze:
- 150 g black bitter chocolate;
- 150 grams of butter, drained.
Filling:
- 1 kg cherries;
- 200 ml water;
- half a century of granulated sugar;
- one tablespoon of cognac;
- 50 grams of dark chocolate;
- fifty grams of potato starch.
How to cook
To assemble a proper and beautiful cake, we will need a mold approximately 8 cm high and 24-27 cm in diameter. Prepare in advance.
To make the cream thick and hold its shape, first weigh out the sour cream. Take a large saucepan and put gauze in it, folded in two layers. Place the sour cream inside and tie a knot from the edges of the gauze. We insert a spoon into it and hang it so that the bottom of the bundle does not touch the bottom of the pan.
Place in the refrigerator for four hours.
Rinse fresh cherries thoroughly, remove the pits and tear off the stems. Place the berries in a saucepan, pour in one hundred ml of water and half a glass of granulated sugar.
We put it on fire.
At the same time, dilute the starch in the remaining water.
As soon as the cherries boil, remove from heat and pour in the starch diluted in water. At the same time, mix with a spatula.
Place back on the heat and simmer for just a minute until slightly thickened.
Immediately remove from heat and cool completely. For convenience, place the cherries in a colander so that it is convenient to take the berries and pour the syrup over the biscuits.
Break the eggs into a large bowl and add a glass of granulated sugar. Turn the mixer on high speed and beat until it increases in volume.
Add a glass of sifted flour, baking powder and cocoa powder. Beat again with a mixer, but at medium speed, until the consistency of sour cream is obtained.
Take a deep baking tray, line it with baking paper and pour in the dough. Bake at 200 C for about twenty minutes.
Then let the biscuit cool and cut out a circle with a diameter along the base of the mold.
Cut the rest into cubes.
Remove the sour cream from the refrigerator. Lightly squeeze the knot and place the sour cream in a large bowl. Add powdered sugar and vanilla.
At medium speed, beat the mixture with a mixer until creamy.
We take the prepared springform pan that we talked about at the beginning. Place a biscuit on the bottom. Lubricate generously with cherry juice and lay out the cherries. Then spread half of the sour cream.
Grate the chocolate on a fine grater. Now place the diced sponge cake on the cake and sprinkle with chocolate.
Pour generously of cherry juice and lay out the berries. Leave about 15 pieces for decoration.
So, we are left with cream. Pour four tablespoons of cocoa powder into it and beat with a mixer. Lubricate the cake with the mixture and put it in the refrigerator for four hours.
Remove the sides of the cake. Carefully transfer to a plate. Cover the edges with foil to avoid getting the icing on the edges.
Break the chocolate with your hands, add the butter and melt it in a water bath, stirring occasionally with a spatula.
Pour the glaze over the cake and place it in the refrigerator for about three hours until it hardens.
Before serving, garnish with cherries on top.
Option 5: Chocolate cake with cherries and curd cream
To prepare the cream, we will need cottage cheese and cream cheese - it will serve as the basis. The biscuits and frosting will be chocolate, and of course we will make a delicious cherry filling.
Biscuit ingredients:
- 6 chicken eggs;
- 180 g sugar;
- 130 g flour;
- 30 g cocoa;
- ten grams of starch;
- 10 grams of baking powder;
- three tablespoons of vegetable oil.
Impregnation:
- 300 g pitted cherries;
- one hundred grams of sugar;
- 75 ml water.
Cream:
- 300 g drained cheese;
- one hundred grams of powdered sugar;
- two hundred ml of heavy cream;
- 1/2 tsp vanilla extract.
Glaze:
- 100 grams of black chocolate;
- 60 grams of butter, drained.
Step by step recipe
First, let's prepare the biscuits. While they are cooling, let's do the rest. Add flour, baking powder, cocoa and starch. Stir and sift through a sieve.
Break the eggs into another container, add sugar and beat vigorously.
Combine all the prepared mixtures, pour in the oil and mix gently with a spatula.
Take a springform pan. We put parchment in it and pour out the dough. Cover with foil in three layers and bake at 180 C for one hour.
Open the foil, check the center, if it is still wet, bake for another twenty minutes.
Remove, remove foil, place on a wire rack and cool completely. Then wrap it in cling film and place it in the refrigerator for six hours.
In a large saucepan, combine water and sugar for soaking. Bring to a boil and the granulated sugar dissolves.
Turn off the heat, cool and add pitted cherries. Close the lid and place in the refrigerator. We will take it out together with the biscuit, that is, in about six hours.
Beat the cream cheese with powdered sugar and vanilla. Add the cream in small portions and bring to a thick, stable cream.
So, it's time to assemble the cake. Unwrap the biscuit and cut into three parts. Strain the syrup from the cherries and prepare the cream.
We soak the biscuits with syrup on each side using a silicone brush.
Place the first sponge cake on a plate and spread a third of the cream, then spread half of all the cherries. Cover with a sponge cake, spread a third of the cream and again lay out the second half of the cherry. Place the last sponge cake, grease both the top and the sides with cream.
Leave in the refrigerator for six hours to soak.
Melt the butter and chocolate together, stir and cool slightly until warm.
Pour glaze over cake. You can pour whipped cream on it, put sugar rolls, cherries.
Recipes for making cakes at home with photos
chocolate cake with cherries
8-12
30 minutes
265 kcal
5 /5 (1 )
A simple and quick chocolate cake with tender cherries and sour cream is an example of an ideal treat for all occasions. Even a novice cook can bake it; the set of ingredients is economical and accessible to everyone, and the results will amaze even seasoned sweet tooths.
However, many, even experienced housewives, they are often afraid to take it on, thinking that at home this delicacy is almost impossible to prepare correctly. Today I will dispel these myths, because I have an excellent recipe for chocolate and cherry cake, which I once cut out from a culinary magazine containing all the secrets of preparing a treat with step by step photos ready dish. Try making a cake with me – I guarantee you won’t be disappointed!
Kitchen tools
It is best to prepare everything you need in advance kitchen utensils and accessories to make the cake making process quick and easy:
- round cake pan (preferably detachable) with a diameter of 16 cm;
- tablespoons and teaspoons;
- kitchen measuring utensils;
- bowls (two or three pieces) with a capacity of 400 ml;
- linen towels;
- long knife.
You may also need a mixer or food processor with special attachments.
You will need
Biscuit:
| Wheat flour | 250 g |
| Baking soda | 10 g |
| Salt | 7 g |
| Milk | 280-300 ml |
| Vanilla sugar | 10 g |
| Granulated sugar | 200 g |
| Cocoa powder | 50 g |
| Eggs | 2 pcs. |
| Butter | 65 g |
| Vinegar | 25 ml |
| Sunflower oil | 60 ml |
Cream:
Filling:
How to choose the right ingredients
Chocolate cake is a delicate thing, a lot depends on the ingredients you choose. To make the product truly tasty and tender, I recommend listening to the following tips.
Cooking sequence
Biscuit
- Pour wheat flour into a deep bowl, add soda.
- Mix a little, add salt and cocoa powder.
- Then add granulated sugar and vanilla sugar.
- Mix everything well and add eggs.
- Beat on the most slow speed mixer for about a minute.
- Separately, melt the butter and mix it with sunflower oil.
- Pour the resulting mixture into the biscuit dough.
- After this, pour milk into the dough and measure out the vinegar.
- Turn the mixer back on and mix the dough for about a minute and a half.
- Carefully line the mold with parchment paper and pour the dough into it.
- Level the surface of the dough and place the mold in an oven preheated to 170 degrees.
- Bake the biscuit for approximately 45-50 minutes, then remove it from the oven.
- Place the pan on a wire rack to allow the biscuit to cool thoroughly.
Filling
Cream
Assembling and decorating the cake
- Using a sharp knife, cut the cooled biscuit lengthwise into several identical cakes, and cut off the convex top to decorate the cake.
- Place one of the cakes on a flat surface and coat it with some of the cream.
- Place the cherry filling on top and spread it over the surface.
- Cover the cherry with the second cake layer and spread it with cream again.
- Place the cherry on top of the cream and cover it with the last layer of cake.
- Gently coat the top and sides of the cake with the remaining cream.
- Grind the previously cut off top of the biscuit in a blender or food processor. Sprinkle the resulting crumbs on the sides of the cake.
- Place cherries on top and sprinkle everything with grated chocolate.
- Let the cake sit for about an hour or two, or you can extend the proofing overnight.
Video recipe for chocolate cake with cherries
The video below shows the complete step by step process making the perfect cherry cake.
A simple cake with cherries 🍒Simply lovely!
Simple chocolate cake with cherries.
A cake with the most delicate chocolate sponge cake, sour cream and cherries that go wonderfully with it. Overall, the cake is just lovely, I recommend it!
Chocolate sponge cake recipe:
Flour – 250 g
Soda – 1.5 tsp.
Salt – 1 tsp.
Sugar – 200 g
Vanilla sugar – 10 g
Cocoa powder – 55 g
Chicken eggs - 2 pcs.
Butter – 60 g
Vegetable oil– 60 g
Milk – 280 ml
Wine or apple cider vinegar (up to 6%) – 1 tbsp. l.
Mold with a diameter of 16-21 cm. Bake at 175 C for about 50 minutes, until tested on a dry wooden stick.
Sour cream:
Homemade full-fat sour cream – 500 g
Powdered sugar - 3-4 tbsp. spoons
Additionally:
Pitted cherries – 300 g
Sugar – 3 tbsp.
Happy baking!!!
Step-by-step photo recipe: https://kabachok.org/sladkaya-vjpechka-desert/99-shokoladnyy-tort-s-vishney.html
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2017-07-08T06:15:19.000Z
How can you diversify a standard recipe?
Chocolate cake itself is very tasty and nutritious, but some housewives constantly experiment with its recipe, adding additional ingredients to the biscuit dough and cream.
- To make the sponge cake less crumbly, you can add a little more flour to the dough or add a tablespoon of potato starch to it.
- Instead of sugar, liquid honey is often added to biscuits. to taste, it gives the cakes an indescribably rich taste. Just remember that in this case you will most likely have to use more flour.
- The cream can also be prepared from heavy cream (from 35%). Beat them with powdered sugar for at least two minutes, trying to combine the components as well as possible with each other.
- The product can be prepared not only using fruits and berries. For example, try, which has excellent taste and attractive appearance.
Cherry chocolate cake is the dream of any holiday, he is equally adored by both adults and children. I really hope you liked the recipe! Maybe one of the housewives knows how to make this dish even tastier or more appetizing, or are you sure that your own recipe is simpler? Share your experience in the comments and let's discuss this delicious treat in more detail! Bon appetit to everyone and always successful experiments in the culinary field!