Chocolate cream cake with cherries

Chocolate Cream and Sour Cherry Cake

A chocolate cream and sour cherry cake is the perfect choice to celebrate special moments in our lives. This recipe was inspired by a special occasion: my father's birthday. With a fluffy base, two types of delicious creams, and an intense sour cherry flavor, this cake is sure to become a star on any occasion.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 12

Ingredients

For the base:
- 300 g flour
- 50 g cocoa
- 200 g sugar
- 7 eggs
- 7 tablespoons of oil
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon vanilla essence
- 1 packet vanilla sugar
- A pinch of salt

For Cream 1:
- 300 ml whipped cream
- 300 g dark chocolate (minimum 50% cocoa)
- 1 tablespoon cognac

For Cream 2:
- 3 eggs
- 150 g sugar
- 150 g butter
- 75 g cocoa
- 1 tablespoon cognac
- 1 teaspoon grated orange zest

In addition:
- 500-600 ml sour cherry juice
- 200 ml sour cherry liqueur
- 400 g pitted sour cherries

Preparing the Base

1. Preparing the ingredients: Start by preparing all the necessary ingredients. Make sure the eggs are at room temperature to achieve a fluffy base.

2. Sifting the ingredients: In a large bowl, sift the flour and cocoa together. This step is essential to avoid lumps and ensure a fine texture.

3. Beating the egg whites: In another bowl, beat the egg whites with half of the sugar and a pinch of salt until they become firm. This step will add air to the mixture, contributing to a light texture.

4. Preparing the yolk mixture: In another bowl, mix the egg yolks with the remaining sugar, vanilla sugar, oil, baking soda quenched with lemon juice, and vanilla essence. Continue mixing until you obtain a homogeneous paste that is pale yellow in color.

5. Combining the mixtures: Add the yolks over the egg whites and gently fold with a spatula, using up-and-down movements. It is important not to use the mixer at this stage to avoid losing air from the egg whites.

6. Adding the flour: Begin to add the flour and cocoa mixture, a little at a time, mixing carefully.

7. Baking: Grease a rectangular baking pan (20x30 cm) with oil, pour in the mixture, and place it in the preheated oven at 180 degrees for about 45 minutes or until a toothpick test comes out clean.

8. Cooling: Once the base is baked, remove it from the pan and let it cool at room temperature.

Preparing Cream 1

1. Melting the chocolate: In a pot over low heat, add the whipped cream and broken chocolate pieces. Stir constantly until the chocolate is completely melted, being careful not to let it boil.

2. Cooling: Once the chocolate is melted, turn off the heat and let the mixture cool. Then, add the cognac and mix well until you obtain a homogeneous cream.

Preparing Cream 2

1. Beating the eggs: In a bowl, place the eggs with the sugar over a water bath and mix until the mixture doubles in volume and the sugar is completely melted. Let it cool.

2. Preparing the butter: In another bowl, mix the butter with cocoa, cognac, and orange zest until it becomes a homogeneous cream.

3. Combining: Add the egg mixture into the butter cream and mix vigorously until you obtain a smooth cream.

Assembling the Cake

1. Cutting the base: Once the base has completely cooled, cut it into three equal parts.

2. Preparing the syrup: Mix the sour cherry juice with the sour cherry liqueur.

3. Assembling the cake: Place the first part of the base in the baking pan you used, soak it well, add the sour cherries (either whole or halved), and spread the first cream. Continue with another base, soak it, add the second cream, and finally place the last part of the base and soak it again.

4. Cooling: Cover the cake with plastic wrap and refrigerate for at least 2 hours or even until the next day to allow the flavors to meld.

Decorating and Serving

Once the cake is well chilled and the flavors have combined, it’s time to decorate it. You can use whipped cream, grated chocolate, or even fresh sour cherries for an attractive appearance.

Practical Tips

- Choosing the chocolate: Use high-quality chocolate for a richer and more flavorful cream.
- Sour cherries: If you don't have access to fresh sour cherries, you can use sour cherries from a jar, but make sure to drain them well.
- Variations: You can replace sour cherries with other berries or peaches for a different taste experience.

Nutritional Benefits

This cake is not only delicious but also offers a source of antioxidants from cocoa and vitamins from sour cherries. Additionally, the content of butter and eggs provides healthy fats and proteins.

Frequently Asked Questions

- Can I use white chocolate? Although white chocolate can be used, the taste will be different, and the cream will not have the same intensity.
- How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it is best consumed within the first few days to maintain its freshness.

Recommended Pairings

This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can also opt for a sweet wine that will complement the rich flavors of chocolate and sour cherries.

I hope this recipe brings you joy and unforgettable moments with your loved ones! Prepare it with your heart, and you will see how it quickly becomes a favorite for all. Enjoy!