Cherry cake with two types of chocolate - recipe no. 400
Cherry and two types of chocolate cake I usually prepare this cake when I feel like something special, but not too complicated. I make it for small anniversaries or when we crave a dessert with chocolate and fruit, because even though it’s not very big, the cake has a lot of cream and comes out rich. The combination of chocolate and cherries is definitely one of my favorites, especially since it’s made with simple ingredients. The base is classic, and the creams turn out smooth if you mix them a few times while they chill in the fridge. Quick Info Total time: about 4-5 hours (including chilling) Preparation time: 1 hour (active) Baking time: 30 minutes for the base Servings: 8-10 slices (18 cm round pan) Difficulty: medium Recipe type: festive cake, chocolate and fruit dessert Ingredients Base: 3 eggs 6 tablespoons sugar 6 tablespoons milk 6 tablespoons oil 8 tablespoons flour 1 teaspoon baking powder a pinch of salt Cream 1 (white chocolate): 120 g white chocolate 100 ml unsweetened liquid cream 2 tablespoons sugar (or less, to taste) 2 teaspoons butter Cream 2 (milk chocolate): 100 g milk chocolate 100 ml unsweetened liquid cream 2 tablespoons sugar 2 teaspoons butter Cherry cream: 300 g cherries (weighed with pits) 2 tablespoons sugar 2 teaspoons cornstarch For soaking: 100 ml cherry liqueur (or another red fruit liqueur, or syrup of water with sugar and vanilla) For decoration: whole cherries chocolate pieces/shapes Preparation method 1. Cream 1 and Cream 2 (must be made first, so they have time to cool) In a small saucepan, put the liquid cream with sugar and heat over low until it begins to boil. Remove from heat and add the broken white chocolate. Mix well until the chocolate melts completely. Add the butter, mix again, then let the pot cool in the fridge for about an hour. Occasionally, stir gently to prevent a skin from forming. Cream 2 is made exactly the same way, just using milk chocolate instead of white chocolate. 2. The base Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and mix for another 2-3 minutes until you get a firm meringue. Add the yolks one at a time, mixing each time. Then add the milk, followed by the oil, mixing briefly after each addition. Finally, add the sifted flour mixed with the baking powder and gently fold in with a spatula to keep the foam. Pour the mixture into a round pan (17-20 cm in diameter, I use 18 cm), lined with baking paper and greased with butter on the edges. Bake the base in a preheated oven at 170°C for about 30 minutes. Check with a toothpick if it is done. Remove the base and let it cool completely, then cut it into three equal layers. 3. Cherry cream Remove the pits from the cherries and put them in a small saucepan with the sugar. Heat until they begin to boil. Dissolve the cornstarch in a little water (about a tablespoon), then pour it over the cherries, stirring continuously. Keep on heat until it thickens, then set aside to cool. 4. Preparing the creams for filling After they have been in the fridge for at least an hour, take out the two chocolate creams and mix them separately until they become fluffy. Set aside about 3 tablespoons of the milk chocolate cream and 2 tablespoons of the white cream for decoration. 5. Assembling the cake Place the first layer of the base on a serving plate. Soak with a few tablespoons of liqueur (or syrup). Spread half of the cherry cream. Top with the white chocolate cream, either piped or simply spread with a spatula. Place the second layer of the base, soak it as well, then spread the remaining cherry cream, followed by the milk chocolate cream. On the last layer of the base, after soaking it, spread the milk chocolate cream (from the remaining quantity). You can alternate the two creams for decoration on the sides, or use just one of them. Decorate with whole cherries and chocolate pieces, as desired. Place the cake in the fridge for at least 3 hours, ideally overnight, to allow the creams to set well. Why I make this recipe often For me, it’s the kind of cake that’s perfect when I want something rich that doesn’t dry out and doesn’t require sophisticated ingredients. You can make it in advance, keep it in the fridge, and it holds up well the next day. You don’t even need to slice it large, because a slice is quite filling. Tips and variations Tips If you want a well-soaked cake, you can increase the amount of liqueur or use simple syrup with vanilla flavor. It’s easier to cut after it has been in the fridge for a few hours. The base can also be baked a day in advance and keeps well wrapped in foil. Substitutions Instead of cherry liqueur, use syrup of water with sugar and vanilla essence if you want to avoid alcohol. Both creams can be made from the same type of chocolate if you don’t have white or milk chocolate separately. Cherries can also be frozen (well drained of juice). Variations You can use cherries or other red fruits if you don’t have cherries. The chocolate decoration can be replaced with almond flakes or chopped nuts. If you want a wetter base, you can sprinkle it with a little cherry compote. Serving ideas The cake is suitable for small anniversaries, family days, or even for weekend coffee. It can be sliced into small pieces, thanks to the generous cream content. Frequently asked questions 1. Can I use cherries from a compote or frozen? Yes, but drain them very well before putting them on the heat, otherwise the cream will turn out too fluid. 2. How long should it chill before slicing? At least 3 hours, but it slices best the next day. 3. Can I make it in a larger pan? You can use a pan up to 20 cm. For larger pans, increase the quantities proportionally. 4. Can I replace white chocolate with dark chocolate? Yes, but the final taste will be different and the cream will be more intense. 5. What can I decorate with if I don’t have fresh cherries? Any red fruit (blueberries, currants) or even simple decoration with cream or grated chocolate. Nutritional values (estimated) One slice (out of 10): approximately 300-350 kcal Carbohydrates: 35-40 g Proteins: 5-6 g Fats: 16-18 g Values are indicative and depend on the final amount of cream and how it is served. The cake is quite filling and does not require large portions. Storage and reheating The cake should be kept in the fridge, covered, and is good for 2-3 days. I do not recommend freezing. It does not make sense to reheat it; it is served cold, directly from the fridge.
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