Bicolor cake with cherries and chocolate
Bicolor Cherry and Chocolate Cake: A Delight in Every Slice
Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 12
If you're looking for a quick, simple, and delicious dessert recipe, you've come to the right place! This bicolor cherry and chocolate cake not only looks spectacular, but its taste is simply unmatched. Combining the sweetness of cherries with the intense flavor of chocolate, this recipe is sure to become a favorite among your family and friends.
Brief story: The cherry cake was created to take advantage of the summer harvest, bringing a touch of freshness and color to traditional desserts. Bicolor and attractive, this cake is perfect for any occasion, from family gatherings to parties with friends.
Ingredients:
For the base:
- 6 eggs
- A pinch of salt
- 225g sugar
- 200g flour
- 100ml oil
- 50ml water
- 3 tablespoons cocoa + 2 tablespoons oil
- 1 teaspoon baking soda + vinegar
For the filling:
- 500g pitted cherries + a little flour
For the glaze (optional):
- 100g chocolate
- 1 teaspoon butter
- About 80ml liquid cream
For decoration:
- Coconut flakes
- Granulated sugar
Step by step:
1. Preparing the cherries: Start by pitting the cherries. This step may seem tedious, but it is essential to avoid any unpleasantness while tasting. After cleaning them, place the cherries in a colander to drain. Sprinkle them with a little flour to help prevent them from sinking in the batter.
2. Preparing the base: Carefully separate the eggs, placing the egg whites in a large bowl and the yolks in another. Add a pinch of salt to the egg whites and start beating them with a mixer until they become frothy. Gradually add the sugar, continuing to mix until you achieve a firm and shiny meringue.
3. Mixing the ingredients: In the bowl with the yolks, add the oil and mix well. Then, take a spoonful of the beaten egg whites and add them to the yolk mixture, gently folding with a spatula. Next, add the water and half of the flour, homogenizing everything.
4. Activating the baking soda: Add the baking soda mixed with vinegar to the batter and mix well. Continue incorporating the rest of the flour until the mixture becomes homogeneous.
5. Preparing the baking tray: Line a tray with baking paper. Pour more than half of the batter into the tray and spread it evenly.
6. Preparing the cocoa mixture: In the remaining batter, add 2 tablespoons of oil and the 3 tablespoons of cocoa. Mix well to avoid lumps. Then, pour this cocoa mixture, in places, over the batter in the tray.
7. Adding the cherries: Take the drained cherries and evenly sprinkle them over the surface of the batter, making sure to distribute them throughout. They will add a note of freshness and a perfect color contrast.
8. Baking: Preheat the oven to 180°C and bake the cake for 30-40 minutes. Use a toothpick to check if it's baked: if it comes out clean, the cake is ready. Remove it from the oven and let it cool.
9. Preparing the glaze (optional): If you want to add a touch of refinement, melt the chocolate in a water bath. Once melted, add the butter and cream. Mix until it becomes a homogeneous mixture. Let it cool slightly, then pour it evenly over the cooled cake.
10. Decorating: Sprinkle coconut flakes and granulated sugar on top of the glaze. Wait a few minutes for the glaze to set, then you can cut the cake into slices.
Useful tips:
- Make sure all ingredients are at room temperature to achieve a uniform and well-aerated batter.
- If you don't have fresh cherries, you can use canned cherries, but make sure to drain them well.
- You can replace cocoa with carob powder for a healthier version with a unique taste.
- The cake can be served with a scoop of vanilla ice cream or a cup of coffee for a pleasant contrast of flavors.
Nutritional information (per serving):
- Calories: approximately 230 kcal
- Fat: 8g
- Carbohydrates: 35g
- Protein: 4g
Frequently asked questions:
1. Can I use other fruits instead of cherries?
Yes, you can replace cherries with cherries, raspberries, or even peaches. Choose fruits that pair well in desserts.
2. Is the glaze necessary?
No, the cake is delicious even without the glaze, but the glaze adds an extra flavor and an elegant appearance.
3. How can I store the cake?
Store the cake in an airtight container in the refrigerator, where it can stay fresh for a few days.
Whether you prepare it for a special occasion or simply to treat yourself, this bicolor cherry and chocolate cake will bring joy and flavor to any moment of the day. Enjoy!
Ingredients: Base: 6 eggs, a pinch of salt, 225g sugar, 200g flour, 100ml oil, 50ml water, 3 tablespoons cocoa + 2 tablespoons oil, 1 teaspoon baking soda + vinegar. For the filling: 500g pitted cherries + a little flour. Glaze: 100g chocolate, 1 teaspoon butter, approx. 80ml liquid cream. Decor: coconut flakes, sugar.
