Cherry and chocolate cake

Cherry and chocolate cake is a homemade dessert that combines the perfect flavors of dark chocolate and the freshness of cherries, creating a memorable culinary experience. This cake not only delights the taste buds but is also an excellent choice for special occasions or to enjoy a moment of personal indulgence. In this guide, I will walk you step by step through the preparation process, providing you with useful tips and information about the ingredients, so you can achieve a perfect result.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12

Ingredients:

For the base:
- 7 eggs
- 1 cup sugar
- 1 cup flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 700 g cherries (pitted)
- 4 tablespoons sugar (for cherries)

For the syrup:
- 150 ml water
- 2 packets chocolate cappuccino

For the cream:
- 500 ml liquid cream
- 300 g dark chocolate
- 1 packet gelatin (8 g)

For the jelly:
- Juice from cherries
- 1 packet gelatin (8 g)

Recipe history:
The cherry and chocolate cake has deep roots in culinary tradition. The combination of sour fruits and chocolate has been appreciated for centuries, not only for its unique taste but also for the nutritional benefits it brings. Cherries, rich in antioxidants, vitamins, and minerals, pair perfectly with dark chocolate, which has positive effects on heart health. This cake is not just a treat but also a way to bring joy and flavor into everyday life.

Step by step:

1. Preparing the cherries:
Start by preparing the cherries. Place them in a bowl and add the 4 tablespoons of sugar. Let them sit for a few hours (or even overnight) at room temperature so they release their juice. This step will enhance the flavor of the cherries and add moisture to the cake.

2. Preparing the base:
In a large bowl, beat the eggs together with the sugar until you obtain a creamy and light-colored mixture. It is important to give enough time to this step, as the incorporated air will help the base to be fluffy.

Add the flour, cocoa, and baking powder, gently mixing with a spatula or whisk to avoid losing air from the mixture. Make sure all the ingredients are well combined.

3. Preparing the baking pan:
Line a baking tray with parchment paper and pour the obtained batter. Spread it evenly in the tray and sprinkle the drained cherries over the entire surface. This distribution will ensure that each slice will have delicious fruit.

4. Baking:
Preheat the oven to 160°C (low heat) and place the tray inside. Bake the base for 30-35 minutes or until it passes the toothpick test. Once the base is ready, let it cool slightly in the tray, then trim the top to give it a flat shape.

5. Preparing the syrup:
In a small saucepan, combine the water with the two packets of chocolate cappuccino. Bring the mixture to a boil, stirring continuously, then let it cool. This syrup will add a delicious note to the cake.

6. Preparing the chocolate cream:
In another bowl, place the liquid cream and broken dark chocolate pieces. Heat them over low heat, stirring constantly until the chocolate is completely melted. Allow the mixture to cool slightly, then add the dissolved gelatin according to the package instructions. Mix well to ensure that the gelatin is evenly distributed.

7. Assembling the cake:
Place the cooled base in a detachable cake pan. Generously soak it with the cappuccino syrup. Pour the chocolate cream over the base and level it with a spatula. Refrigerate the cake for 1-2 hours until the cream sets.

8. Preparing the cherry jelly:
After the cream has set, add the dissolved gelatin in the cherry juice and mix well. Pour this jelly over the chocolate cream and let the cake set in the fridge for another 2 hours.

9. Serving the cake:
Once the jelly has set, carefully remove the form and cut the cake into cubes or slices. You can add, for an extra touch of flavor, a teaspoon of whipped cream on top of each serving or a fresh mint leaf for a pleasant appearance.

Useful tips:
- If you prefer a more intense chocolate flavor, you can add a few drops of vanilla extract to the chocolate cream.
- For a healthier version, you can replace the sugar in the base with a natural sweetener, such as honey or maple syrup.
- I recommend using high-quality chocolate, as its taste will significantly influence the final flavor of the cake.

Regarding pairings, this cherry and chocolate cake goes wonderfully with a cup of freshly brewed coffee or a fruit tea. Additionally, a scoop of vanilla ice cream or Greek yogurt would add a refreshing and creamy note to this decadent dessert.

Nutritional benefits:
Cherries are an excellent source of antioxidants and vitamins, especially vitamin C, which helps strengthen the immune system. Additionally, dark chocolate contains flavonoids, which can contribute to heart health and reduce inflammation.

Frequently asked questions:
1. Can I use frozen cherries?
Yes, frozen cherries can be used, but make sure to let them thaw completely and drain before adding them to the cake.

2. How can I store the cake?
The cherry and chocolate cake stores well in the fridge, covered, for 3-4 days. Make sure to cut it only before serving to maintain its appearance.

3. Can I replace dark chocolate with another type of chocolate?
Of course! You can use milk chocolate or white chocolate for a different taste, but keep in mind that the sweetness will be more pronounced.

I hope this cherry and chocolate cake recipe inspires you to unleash your creativity in the kitchen. Whether it’s for a special celebration or simply a moment of indulgence, this cake will bring joy and flavor to every slice. Enjoy every moment spent in the kitchen and don’t forget to share your creation with your loved ones!