The first time I tried making this chocolate, sour cherry, and walnut cake, I forgot the tray in the oven for about 10 minutes longer than I should have. The smell of cocoa filled the whole house, but the cake had already formed a hard crust around the edges. Surprisingly, it was still eaten. Since then, I make sure not to get distracted, because this is the kind of cake where every detail matters, but you also don’t need to worry if it doesn’t look like the pictures. The combination of the tartness of the cherries, the chocolate, and the texture from the walnuts is what really counts. No matter how you do it, it will still turn out delicious.
Let me tell you, just between us, how much I love preparing it when I know friends are coming over or when I crave something substantial and intensely flavored. It’s not complicated, but you need to follow the order of steps and not rush the batter. For me, it’s one of those cakes that needs to be made from time to time, especially when I have cherries in the freezer (I have an obsession with putting cherries in jars or freezing them every summer).
Quick info
From a 26x40 cm tray, you can get about 16-20 pieces, depending on how generous your portions are. The total time, including cooling and decorating, easily exceeds two hours, but the actual work won’t take you more than 45-50 minutes. It’s a medium-difficulty cake — if you’ve made batters or cream with whipped cream before, you won’t have any issues. Be patient during the cooling part; that’s where I always seem to stumble when I don’t have time.
Ingredients and their roles
Batter:
- 6 eggs (from the fridge or wherever you have them) – for structure and fluffiness, the batter is a sponge cake, so the eggs matter a lot
- 10 tablespoons of sugar – don’t use more, it will become cloying; the cherries will bring sweetness anyway
- 3 tablespoons of cocoa powder (not instant cocoa, but plain cocoa, as dark as possible) – adds flavor and color to the cocoa batter, don’t skimp here
- 4 tablespoons of sparkling water – helps the batter to be airy
- 4 tablespoons of oil – keeps the batter moist and tender
- 10 tablespoons of flour – if you want to try gluten-free, check the variations, but this version uses regular flour
- 1 packet of baking powder (10 g) – for rising, so the batter doesn’t sink
- A pinch of salt – enhances the flavor, don’t forget it
- Cocoa essence and vanilla essence (to taste; I add a few drops of each) – for flavor
- 50 g of pitted sour cherries – I put them on top of the batter, not inside; they should be well-drained, otherwise, they will make the batter soggy
Cream:
- 250 ml of liquid cream (from dairy, not plant-based, to have a milky flavor) – the base of the cream, keeps everything light and creamy
- 200 g of dark chocolate – for intense flavor and consistency
- 100 g of milk chocolate – rounds out the taste, so the cocoa flavor isn’t too strong
- 50 g of sour cherries – I add them at the end, into the cream, for a surprise tartness
Syrup:
- 250 ml of water
- 2 tablespoons of sugar
- vanilla essence – just enough to catch a hint of the aroma, don’t overdo it
For decoration:
- 100 g of ground walnuts – for appearance and crunchy texture; I lightly toast the walnuts as they seem to taste better that way
- chocolate decorations (optional; you can also break chocolate into pieces if you don’t have anything else on hand)
Preparation method
1. Batter: prepare the eggs
Separate the eggs into yolks and whites. Sprinkle a pinch of salt over each to help them whip better. I do everything in two bowls, with the mixer handy.
2. Egg whites
Beat the egg whites until you see they start to hold on the beaters. Gradually add the sugar, one tablespoon at a time. Don’t rush it; otherwise, it won’t dissolve completely. Once it’s firm, like meringue, gently pour in the sparkling water (not all at once!) and mix a little more. Don’t ask why, but with sparkling water, it incorporates more air, and the batter rises higher. That’s what I’ve noticed, even though I was skeptical at first.
3. Egg yolks
Add the yolks, one at a time, to the beaten egg whites, mixing with a whisk in circular motions, not with a mixer. It’s like a classic pound cake; if you use a mixer, it won’t be as fluffy.
4. Oil
Incorporate the oil in the same way, with a whisk, one tablespoon at a time, don’t pour it all at once.
5. Flour and baking powder
Mix the flour with the baking powder. Add eight tablespoons of the mixture, one at a time, to the batter, mixing gently with a whisk or a spatula. Make sure there are no lumps.
6. Divide the batter
Now divide everything into two roughly equal bowls. In one, add the vanilla essence and two tablespoons of flour. In the other, add the cocoa essence and two tablespoons of cocoa.
7. The tray
Prepare the tray: I grease it with a bit of oil and dust it with flour, but you can also use baking paper, depending on your preference. Pour in the first batter (the white one) and level it. On top, add the cocoa batter with a spoon to cover the entire surface, then gently level it with the back of the spoon or the blade of a knife without mixing it all together.
8. Cherries
Sprinkle the well-drained cherries on top (I put them in still frozen; it doesn’t matter as long as they are not watery). Don’t push them into the batter, as they will sink to the bottom. This way, they stay on the surface and look nice.
9. Baking
Put everything in a preheated oven at 180 degrees for 35-40 minutes. It’s done when a toothpick comes out clean. Don’t open the oven door in the first 20 minutes; otherwise, the batter might sink. From experience, if you use a smaller tray, it might need an extra 5-7 minutes.
10. Syrup
While the cake is cooling, make the syrup: put the water and sugar on the heat, let it come to a boil, and stir until everything dissolves. Finally, add the vanilla essence. Done, let it cool.
11. Cream
Put the liquid cream and the chocolate (all broken into small pieces) in a small pot over low heat with a pinch of salt. Keep an eye on it; don’t let it boil. Stir until it’s smooth, and the chocolate has melted, then let it cool completely (it must be cold, otherwise, it won’t whip properly). Place it in the fridge or outside if you’re in a hurry.
Once it’s cooled, whip it for 3-4 minutes until it’s fluffy and firm. Finally, gently fold in the cherries (well-drained) with a spatula.
12. Assembly
The cake must be cold; otherwise, the cream will melt. Poke it with a fork in several places, then soak it, but don’t drown it (if you overdo the syrup, it will fall apart when you cut it). Spread the cream evenly with a spatula. On top, sprinkle the ground walnuts, possibly lightly toasted beforehand. If you feel like it, sprinkle some chocolate decorations as well, as they look nice.
Refrigerate the cake for at least an hour to set the cream. I often leave it even longer, sometimes overnight.
Why I make this recipe often
In short, because it’s something between a festive dessert and a homemade cake, with simple ingredients and no unnecessary pretensions. It’s substantial but not heavy, and it has that combination of sweet, tart, and bitter that has never disappointed me. It works for any gathering with friends, at birthdays, and even when you want something nice beside your morning coffee or tea. Plus, you can quickly adapt it based on what you have at home: fresh, frozen, canned cherries, or even jam if you have nothing else.
Tips, variations, and serving ideas
Useful tips and common mistakes
I often see two mistakes: either the egg whites are not whipped well (they need to be stiff, not just slightly aerated), or too much syrup is used, making the cake too wet, almost soggy. Be careful while baking – if you open the oven too quickly, the cake will sink. For the cream, don’t use plant-based whipped cream, as it ruins the overall flavor. For the decorative walnuts, if you have time, toast them for 2-3 minutes in a dry pan; I don’t know why, but they taste much better that way.
Ingredient substitutions/adaptations
If you want a gluten-free version, you can use almond flour or a universal gluten-free flour, but the cake may not rise as much, so don’t expect it to be exactly the same. Instead of sour cherries, you can also use sweet cherries, but the cake will be sweeter. If you don’t have dark chocolate, just use milk chocolate, but it won’t be as intense in flavor. The cream can also be made from whipped heavy cream if you don’t have liquid cream, but it shouldn’t be sour. If you want to reduce the sugar, you can decrease it to 7-8 tablespoons in the batter, but no less, as it will ruin the texture.
Variations
If you want a more “summery” version, you can make the batter with just vanilla, without cocoa, and double the amount of cherries. It results in a lighter cake. You can also add a bit of rum or liqueur to the chocolate cream for a different flavor. The walnuts on top can be replaced with chopped almonds or hazelnuts after you’ve tried the classic version. I’ve also made it with mixed berries, not just cherries, but the cherry version remains my favorite.
Serving ideas
It pairs wonderfully with strong coffee or black tea. If you serve it at a birthday, you can make a platter with smaller pieces; it looks nice and doesn’t require a fork and plate for each piece. For an extra touch, you can sprinkle cocoa powder or vanilla sugar on top if you want to make it more festive.
Frequently asked questions
What can I substitute for sour cherries if I don’t have any?
The simplest option is sour cherries (preferably a bit tart), but you can also try berries or currants. If you use sweeter fruits, reduce the sugar in the batter by one or two tablespoons.
What if I don’t have liquid cream?
You can try using cream for whipping (minimum 30% fat), whipped with a mixer and then used the same way, but it won’t work with powdered whipped cream or plant-based options; they don’t have the same flavor.
Can I do everything in one day?
Yes, but if you’re in a hurry and don’t cool the cream completely before whipping it, it will curdle and won’t spread nicely on the cake. My advice is to make the batter and the cream the night before and assemble it the next day.
If I have homegrown eggs and they are smaller, do I need to use more?
If the eggs are very small, use seven, not six. The consistency should be like a sponge cake, slightly fluid, not like bread dough.
Can the cake be frozen?
Yes, but only the plain cake or with fruits, not with cream. After thawing, it won’t have the same texture, but if you have no choice, you can freeze it without cream and then assemble it when you need it.
What should I do if my cake came out too dry?
Soak it better, but gradually, with a spoon. If it’s too dry, you can cut off the edges and use the center; use the rest for something else (I sometimes make mini cups with cream and cake in the fridge from the scraps).
Nutritional values
It’s not diet food, let’s be clear, but it’s not a calorie bomb if you portion it wisely. A piece of cake (about 60-70 g) has between 220 and 270 kcal, depending on how much cream and walnuts you add. You have about 25-30 g of carbohydrates, 4-5 g of protein, and 10-12 g of fat per piece. It’s not for a weight-loss diet, but it’s preferable to a store-bought dessert full of margarine. Plus, you get some fiber from the walnuts, real chocolate, and cherries. If you’re concerned about fats, use light cream, but the cream won’t turn out the same.
How to store and reheat
It keeps best in the fridge, covered with plastic wrap or in a container with a lid. It lasts 3-4 days without problems, and even the next day it’s better because the cream settles. I don’t recommend reheating it (it’s not the kind of dessert that’s eaten warm), but if you need to bring it to room temperature, take it out 30 minutes before serving so it’s not too cold, and you can better enjoy the chocolate and cherry flavors. If you have leftover pieces, don’t keep them next to meat or fish in the fridge, as the cake quickly absorbs odors. If there are leftovers from a party, put the pieces in individual bags so they don’t dry out.
That’s how I make it every time. Even though it’s not always identical, it turns out delicious, and it’s the kind of cake that everyone asks for another piece of, without asking what you put in it.
Let me tell you, just between us, how much I love preparing it when I know friends are coming over or when I crave something substantial and intensely flavored. It’s not complicated, but you need to follow the order of steps and not rush the batter. For me, it’s one of those cakes that needs to be made from time to time, especially when I have cherries in the freezer (I have an obsession with putting cherries in jars or freezing them every summer).
Quick info
From a 26x40 cm tray, you can get about 16-20 pieces, depending on how generous your portions are. The total time, including cooling and decorating, easily exceeds two hours, but the actual work won’t take you more than 45-50 minutes. It’s a medium-difficulty cake — if you’ve made batters or cream with whipped cream before, you won’t have any issues. Be patient during the cooling part; that’s where I always seem to stumble when I don’t have time.
Ingredients and their roles
Batter:
- 6 eggs (from the fridge or wherever you have them) – for structure and fluffiness, the batter is a sponge cake, so the eggs matter a lot
- 10 tablespoons of sugar – don’t use more, it will become cloying; the cherries will bring sweetness anyway
- 3 tablespoons of cocoa powder (not instant cocoa, but plain cocoa, as dark as possible) – adds flavor and color to the cocoa batter, don’t skimp here
- 4 tablespoons of sparkling water – helps the batter to be airy
- 4 tablespoons of oil – keeps the batter moist and tender
- 10 tablespoons of flour – if you want to try gluten-free, check the variations, but this version uses regular flour
- 1 packet of baking powder (10 g) – for rising, so the batter doesn’t sink
- A pinch of salt – enhances the flavor, don’t forget it
- Cocoa essence and vanilla essence (to taste; I add a few drops of each) – for flavor
- 50 g of pitted sour cherries – I put them on top of the batter, not inside; they should be well-drained, otherwise, they will make the batter soggy
Cream:
- 250 ml of liquid cream (from dairy, not plant-based, to have a milky flavor) – the base of the cream, keeps everything light and creamy
- 200 g of dark chocolate – for intense flavor and consistency
- 100 g of milk chocolate – rounds out the taste, so the cocoa flavor isn’t too strong
- 50 g of sour cherries – I add them at the end, into the cream, for a surprise tartness
Syrup:
- 250 ml of water
- 2 tablespoons of sugar
- vanilla essence – just enough to catch a hint of the aroma, don’t overdo it
For decoration:
- 100 g of ground walnuts – for appearance and crunchy texture; I lightly toast the walnuts as they seem to taste better that way
- chocolate decorations (optional; you can also break chocolate into pieces if you don’t have anything else on hand)
Preparation method
1. Batter: prepare the eggs
Separate the eggs into yolks and whites. Sprinkle a pinch of salt over each to help them whip better. I do everything in two bowls, with the mixer handy.
2. Egg whites
Beat the egg whites until you see they start to hold on the beaters. Gradually add the sugar, one tablespoon at a time. Don’t rush it; otherwise, it won’t dissolve completely. Once it’s firm, like meringue, gently pour in the sparkling water (not all at once!) and mix a little more. Don’t ask why, but with sparkling water, it incorporates more air, and the batter rises higher. That’s what I’ve noticed, even though I was skeptical at first.
3. Egg yolks
Add the yolks, one at a time, to the beaten egg whites, mixing with a whisk in circular motions, not with a mixer. It’s like a classic pound cake; if you use a mixer, it won’t be as fluffy.
4. Oil
Incorporate the oil in the same way, with a whisk, one tablespoon at a time, don’t pour it all at once.
5. Flour and baking powder
Mix the flour with the baking powder. Add eight tablespoons of the mixture, one at a time, to the batter, mixing gently with a whisk or a spatula. Make sure there are no lumps.
6. Divide the batter
Now divide everything into two roughly equal bowls. In one, add the vanilla essence and two tablespoons of flour. In the other, add the cocoa essence and two tablespoons of cocoa.
7. The tray
Prepare the tray: I grease it with a bit of oil and dust it with flour, but you can also use baking paper, depending on your preference. Pour in the first batter (the white one) and level it. On top, add the cocoa batter with a spoon to cover the entire surface, then gently level it with the back of the spoon or the blade of a knife without mixing it all together.
8. Cherries
Sprinkle the well-drained cherries on top (I put them in still frozen; it doesn’t matter as long as they are not watery). Don’t push them into the batter, as they will sink to the bottom. This way, they stay on the surface and look nice.
9. Baking
Put everything in a preheated oven at 180 degrees for 35-40 minutes. It’s done when a toothpick comes out clean. Don’t open the oven door in the first 20 minutes; otherwise, the batter might sink. From experience, if you use a smaller tray, it might need an extra 5-7 minutes.
10. Syrup
While the cake is cooling, make the syrup: put the water and sugar on the heat, let it come to a boil, and stir until everything dissolves. Finally, add the vanilla essence. Done, let it cool.
11. Cream
Put the liquid cream and the chocolate (all broken into small pieces) in a small pot over low heat with a pinch of salt. Keep an eye on it; don’t let it boil. Stir until it’s smooth, and the chocolate has melted, then let it cool completely (it must be cold, otherwise, it won’t whip properly). Place it in the fridge or outside if you’re in a hurry.
Once it’s cooled, whip it for 3-4 minutes until it’s fluffy and firm. Finally, gently fold in the cherries (well-drained) with a spatula.
12. Assembly
The cake must be cold; otherwise, the cream will melt. Poke it with a fork in several places, then soak it, but don’t drown it (if you overdo the syrup, it will fall apart when you cut it). Spread the cream evenly with a spatula. On top, sprinkle the ground walnuts, possibly lightly toasted beforehand. If you feel like it, sprinkle some chocolate decorations as well, as they look nice.
Refrigerate the cake for at least an hour to set the cream. I often leave it even longer, sometimes overnight.
Why I make this recipe often
In short, because it’s something between a festive dessert and a homemade cake, with simple ingredients and no unnecessary pretensions. It’s substantial but not heavy, and it has that combination of sweet, tart, and bitter that has never disappointed me. It works for any gathering with friends, at birthdays, and even when you want something nice beside your morning coffee or tea. Plus, you can quickly adapt it based on what you have at home: fresh, frozen, canned cherries, or even jam if you have nothing else.
Tips, variations, and serving ideas
Useful tips and common mistakes
I often see two mistakes: either the egg whites are not whipped well (they need to be stiff, not just slightly aerated), or too much syrup is used, making the cake too wet, almost soggy. Be careful while baking – if you open the oven too quickly, the cake will sink. For the cream, don’t use plant-based whipped cream, as it ruins the overall flavor. For the decorative walnuts, if you have time, toast them for 2-3 minutes in a dry pan; I don’t know why, but they taste much better that way.
Ingredient substitutions/adaptations
If you want a gluten-free version, you can use almond flour or a universal gluten-free flour, but the cake may not rise as much, so don’t expect it to be exactly the same. Instead of sour cherries, you can also use sweet cherries, but the cake will be sweeter. If you don’t have dark chocolate, just use milk chocolate, but it won’t be as intense in flavor. The cream can also be made from whipped heavy cream if you don’t have liquid cream, but it shouldn’t be sour. If you want to reduce the sugar, you can decrease it to 7-8 tablespoons in the batter, but no less, as it will ruin the texture.
Variations
If you want a more “summery” version, you can make the batter with just vanilla, without cocoa, and double the amount of cherries. It results in a lighter cake. You can also add a bit of rum or liqueur to the chocolate cream for a different flavor. The walnuts on top can be replaced with chopped almonds or hazelnuts after you’ve tried the classic version. I’ve also made it with mixed berries, not just cherries, but the cherry version remains my favorite.
Serving ideas
It pairs wonderfully with strong coffee or black tea. If you serve it at a birthday, you can make a platter with smaller pieces; it looks nice and doesn’t require a fork and plate for each piece. For an extra touch, you can sprinkle cocoa powder or vanilla sugar on top if you want to make it more festive.
Frequently asked questions
What can I substitute for sour cherries if I don’t have any?
The simplest option is sour cherries (preferably a bit tart), but you can also try berries or currants. If you use sweeter fruits, reduce the sugar in the batter by one or two tablespoons.
What if I don’t have liquid cream?
You can try using cream for whipping (minimum 30% fat), whipped with a mixer and then used the same way, but it won’t work with powdered whipped cream or plant-based options; they don’t have the same flavor.
Can I do everything in one day?
Yes, but if you’re in a hurry and don’t cool the cream completely before whipping it, it will curdle and won’t spread nicely on the cake. My advice is to make the batter and the cream the night before and assemble it the next day.
If I have homegrown eggs and they are smaller, do I need to use more?
If the eggs are very small, use seven, not six. The consistency should be like a sponge cake, slightly fluid, not like bread dough.
Can the cake be frozen?
Yes, but only the plain cake or with fruits, not with cream. After thawing, it won’t have the same texture, but if you have no choice, you can freeze it without cream and then assemble it when you need it.
What should I do if my cake came out too dry?
Soak it better, but gradually, with a spoon. If it’s too dry, you can cut off the edges and use the center; use the rest for something else (I sometimes make mini cups with cream and cake in the fridge from the scraps).
Nutritional values
It’s not diet food, let’s be clear, but it’s not a calorie bomb if you portion it wisely. A piece of cake (about 60-70 g) has between 220 and 270 kcal, depending on how much cream and walnuts you add. You have about 25-30 g of carbohydrates, 4-5 g of protein, and 10-12 g of fat per piece. It’s not for a weight-loss diet, but it’s preferable to a store-bought dessert full of margarine. Plus, you get some fiber from the walnuts, real chocolate, and cherries. If you’re concerned about fats, use light cream, but the cream won’t turn out the same.
How to store and reheat
It keeps best in the fridge, covered with plastic wrap or in a container with a lid. It lasts 3-4 days without problems, and even the next day it’s better because the cream settles. I don’t recommend reheating it (it’s not the kind of dessert that’s eaten warm), but if you need to bring it to room temperature, take it out 30 minutes before serving so it’s not too cold, and you can better enjoy the chocolate and cherry flavors. If you have leftover pieces, don’t keep them next to meat or fish in the fridge, as the cake quickly absorbs odors. If there are leftovers from a party, put the pieces in individual bags so they don’t dry out.
That’s how I make it every time. Even though it’s not always identical, it turns out delicious, and it’s the kind of cake that everyone asks for another piece of, without asking what you put in it.