Cherry cake with chocolate cream
The first time I made this cherry and chocolate cream cake was for a weekend with friends. I used the canned cherries I had in the pantry and the leftover cooking chocolate that always remains after the holidays. The layers turn out differently: one with walnuts and one with cocoa, while the tart cherries balance the dense cream. I tried to assemble it differently than the classic layered method, placing the chocolate cream between vertical strips. It took some time, but the result is interesting.
Total time: about 2 hours (including cooling and assembly)
Servings: 20-24
Difficulty: medium
Ingredients
Layer 1:
- 4 egg yolks
- 3 egg whites
- 6 tablespoons sugar
- 4 tablespoons oil
- 4 tablespoons sparkling water
- 2 tablespoons cocoa powder
- 8 tablespoons flour
- 1 packet baking powder (10 g)
- canned cherries, well drained and pitted (approx. 300 g)
- salt (a pinch)
- a little cocoa essence (or vanilla, optional)
Layer 2:
- 4 egg whites
- 6 tablespoons sugar
- 4 tablespoons coarsely ground walnuts
- 2 tablespoons flour
- salt (a pinch)
Cream:
- 250 ml liquid cream (unsweetened)
- 300 g cooking chocolate (ideally 50% cocoa or even darker)
- 2 teaspoons oil (about 10-15 ml)
- 3 egg yolks
- 10 g gelatin
- 100 ml cherry juice (for the gelatin)
- salt (a pinch)
Preparation Method
1. Prepare Layer 1
Separate the 3 egg whites from the yolks (the 4 yolks for the layer plus the 3 egg whites). Whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, mixing until glossy. Then add the yolks, oil, sparkling water, and essence. Finally, gently fold in the sifted flour, cocoa powder, and baking powder. The mixture should be quite airy and fluid.
2. Prepare the baking pan and add cherries
Use a 26x40 cm baking pan. You can grease it with oil if you don't have baking paper; it works just as well. Pour in the mixture and level it out. Sprinkle the drained cherries on top as evenly as possible. The cherries will sink a bit while baking.
3. Prepare Layer 2
Whip the egg whites with a pinch of salt until they are well risen. Gradually add the sugar, continuing to mix until stiff. Add the coarsely ground walnuts and flour, which should be pre-mixed. The walnuts should not be finely ground – larger pieces provide texture.
4. Pour Layer 2
Spoon the Layer 2 mixture over the already formed layer with cherries. Try to distribute it as evenly as possible without disturbing the layer below too much. Level it carefully.
5. Baking
Place the pan in a preheated oven at 180°C, in the middle position. Bake for about 40 minutes. The layer should turn slightly golden and pass the toothpick test.
6. Cool the layer
Remove the layer from the pan and let it cool completely on a wire rack if you have one.
7. Prepare the chocolate cream
In a saucepan, heat the liquid cream (without boiling). Add the chocolate pieces and a pinch of salt, allowing them to melt over very low heat, stirring almost continuously. Once everything is homogeneous, add the oil and egg yolks. Keep over low heat and stir quickly to prevent the yolks from coagulating, for another 20-30 seconds. Remove from heat immediately. Let it cool, stirring occasionally to prevent a skin from forming. The cream must be completely cold before adding the gelatin.
8. Hydrate the gelatin
Soak the gelatin in the 100 ml of cherry juice. Once it has bloomed (after 10 minutes), place the bowl over a double boiler or directly on very low heat, stirring until completely dissolved (do not let it boil).
9. Incorporate the gelatin into the cream
Whip the cooled cream slightly with a mixer for homogenization. Slowly pour in the warm gelatin and mix briefly. This step must be done quickly, as the gelatin sets quickly upon contact with the cold cream.
10. Cut the layer and assemble
Trim the dry edges of the layer. Cut the layer lengthwise into strips about 3 cm wide. Place them in the pan, leaving a few millimeters apart so that the cream can be poured between them.
11. Pour the cream
Carefully pour the cream between the strips and level it with a knife or spatula. Gently cover the entire surface. Refrigerate for at least an hour to set the cream.
12. Portioning
Cut the cake so that the cream is visible vertically, like a "T" in the middle of each portion. The cake cuts more easily after a few hours in the fridge.
Why I make this recipe often
It’s a dessert with a mixed texture and balanced flavor. The cherries cut through the sweetness of the cream, and the layers remain moist even after 2-3 days in the fridge. It works well as part of a dessert platter or on its own, especially for festive occasions. You can also use other fruits or change the cream, so don't feel limited by the ingredients.
Tips
- Do not use very juicy cherries directly from the can. Drain them well; otherwise, the layer will be soggy.
- The gelatin only dissolves completely if it doesn’t boil. Turn off the heat at the first bubbles.
- For even portions, use a long knife, moistening it before each cut.
- If the cream seems liquid at first, it will definitely set in the fridge.
Substitutions
- Instead of cherries, you can use canned sour cherries, apricots, or even berries (also drained).
- The liquid cream can be plant-based, but the final texture will be different.
- Flour can be partially replaced with almond flour for Layer 2.
Variations
- For more chocolate, double the cream. You can assemble it like a cake, not just as a sheet cake.
- If you don’t have walnuts, you can use roasted and coarsely chopped hazelnuts.
- The layer can be cut into cubes to make mini individual cakes.
Serving ideas
- It can be dusted with cocoa powder or powdered sugar before serving.
- For festive meals, decorate with fresh cherries or grated chocolate.
- Pairs well with an espresso or strong coffee.
Frequently Asked Questions
1. Can I use frozen cherries?
Yes, but they must be completely thawed and well drained. Do not place frozen cherries directly on the layer.
2. What should I do if the cream doesn’t set?
If you followed the gelatin quantity and let the cake chill, it should set. A cream that is too liquid may indicate insufficient or improperly dissolved gelatin.
3. Can I make it with separate layers, not stacked?
Yes, you can bake the layers separately and then place them on top of each other, but the texture will be slightly different.
4. What kind of chocolate should I use?
Ideally, use cooking chocolate with a cocoa percentage over 45%. Milk chocolate makes the cream too soft and sweet.
5. Can I make it without gelatin?
Without gelatin, the cream will not hold between the layers and will spill out when cut. For a gelatin-free version, use a denser ganache with more chocolate or butter.
Nutritional values (per serving, estimated for 20 pieces)
- 220 kcal
- 6 g protein
- 23 g carbohydrates
- 11 g fat
- Sugar: 15 g
- Fiber: 2 g
Most of the calories come from the chocolate cream and walnuts.
Storage and reheating
Store the cake in the fridge, covered, for up to 4 days. The layers remain moist. Freezing is not recommended – the cream changes texture. The cake is not reheated; it is served cold. If you want to transport it, ensure it is well chilled and portioned.
For layer no. 1, we beat the egg whites with a pinch of salt using a whisk or mixer, then gradually add the sugar, sparkling water, oil, essence, and the egg yolks, one at a time. Gradually add the flour mixed with the two tablespoons of cocoa and the baking powder. Line a baking tray with parchment paper, or grease it with oil as I did due to lack of paper (I used a tray measuring 26/40 cm), pour the mixture into it and level it, then sprinkle the pitted cherries drained from the compote on top. For layer no. 2, we beat the egg whites with a pinch of salt, gradually add the sugar, then the nuts mixed with flour. The nuts should not be ground too finely; leave some larger pieces to feel them in the cake when we eat. Using a spoon, place layer no. 2 over layer no. 1 in the tray and level it, then put the tray in the oven for 40 minutes at 180 degrees, but don't forget the toothpick test. For the cream, break the chocolate into pieces and put it in a bowl over the liquid cream. Add a pinch of salt and place the bowl over low heat, stirring continuously until the chocolate melts. I had slightly bitter chocolate. Once the chocolate has melted, add the oil and the 3 egg yolks and mix well over the heat, let it sit for a few seconds, and then turn off the heat. Chill the cream until it cools and the layers (about an hour). When the layer is cool, trim the edges and remove them, cut thin strips of the layer, about 3 cm wide, and slightly separate them to create spaces between them. Soak the gelatin in the compote juice, and when it doubles in volume, dissolve it over low heat while stirring continuously. Blend the cooled cream with the hot gelatin, then immediately pour the cream over the cake and smooth it nicely with the blade of a knife. Chill the tray, then portion it so that the chocolate part remains in the middle of the cake portions. This creates a chocolaty T shape.
The cake can be soaked with the remaining compote juice. For chocolate lovers, the quantities for the cream can be doubled (as I will do next time).
Ingredients: Base 1: 4 egg yolks, 3 egg whites, 6 tablespoons of sugar, 4 tablespoons of oil, 4 tablespoons of mineral water, 2 tablespoons of cocoa, 8 tablespoons of flour, 1 packet of baking powder, sour cherries from compote, cocoa essence, salt. Base 2: 4 egg whites, 6 tablespoons of sugar, 4 tablespoons of ground walnuts, 2 tablespoons of flour, salt. Cream: 250 g liquid cream, 300 g cooking chocolate, 2 teaspoons of oil, 3 egg yolks, salt, 10 g gelatin, 100 ml compote juice.
