Cherry and chocolate cream cake

Cherry and Chocolate Cream Cake

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today we will prepare a refined cake with a perfect contrast between intense chocolate and the fruity flavors of cherries. This cherry and chocolate cream cake is ideal for any occasion, whether it's an anniversary, a celebration, or simply to bring smiles to the faces of loved ones. Let's get started!

Ingredients needed

For the base:
- 3 large eggs
- 1 cup sugar
- 1 packet vanilla sugar
- 1 packet cocoa powder (30 g)
- 1 ½ cups milk
- 1 cup oil
- 2 cups flour
- 1 teaspoon baking soda
- 1 pinch of baking powder
- Juice of one lemon

For the chocolate cream:
- 400 ml heavy cream
- 200 g dark chocolate
- 50 g butter

For the cherry cream:
- 300 ml heavy cream
- 100 g condensed milk
- 200 g pitted black cherries
- 2 tablespoons sugar

For decoration:
- 50 ml heavy cream
- 100 g milk chocolate
- Fresh fruits (optional, for garnish)

Step by step

Step 1: Preparing the base

1. Mixing dry ingredients: In a large bowl, combine flour, sugar, vanilla sugar, cocoa powder, baking soda, and baking powder. These ingredients are the perfect base for a fluffy and moist cake.

2. Creating the mixture: Make a well in the center of the dry mixture and add the beaten eggs, oil, cold milk, and lemon juice. Mix well with a whisk until the mixture becomes homogeneous and has a consistency similar to that of sour cream.

3. Baking: Pour the mixture into the baking pan lined with parchment paper (a baking tray works perfectly). Preheat the oven to 180°C and bake the base for 30-35 minutes. Check if it is baked using the toothpick test - if it comes out clean, the base is ready!

4. Cooling the bases: Let the base cool completely, then cut it in half, and each half into two, thus obtaining four layers.

Step 2: Preparing the chocolate cream

1. Melting the chocolate: In a small pot, add the broken chocolate, diced butter, and 200 ml of the liquid cream. Heat gently, stirring continuously until the chocolate and butter are completely melted. Cover with foil and let cool.

2. Beating the cream: Once the mixture has cooled, whip it until it doubles in volume. Then, add the remaining whipped cream (200 ml) and gently fold it in.

Step 3: Preparing the cherry cream

1. Preparing the cherries: In a bowl, mix the pitted cherries with sugar and let them sit for 30 minutes. This step helps release the juice from the cherries.

2. Obtaining the puree: After they have sat, blend the cherries and strain the juice obtained through a fine sieve.

3. Cherry cream: Whip 300 ml of cream with half of the syrup obtained from the cherries, add the condensed milk, and if you desire a darker shade, you can add a bit of syrup. Mix well.

Step 4: Assembling the cake

1. The base layer: Take the first layer of the base and soak it with a syrup made of water and sugar (optionally, you can add a bit of lemon juice). Add half of the chocolate cream and level it out.

2. Continuing the layers: Add the second layer, soak it, and then add half of the cherry cream. Continue with the third layer, soak it, and apply the remaining chocolate cream. Place the last layer, soak it, and cover the cake with the remaining cherry cream.

3. Final cooling: Cover the cake with foil and let it chill for about 1 hour, to allow the cream to set well and the flavors to meld.

Step 5: Decorating the cake

1. Melting chocolate for decoration: In a small pot, melt the milk chocolate together with 50 ml of cream, stirring constantly until you achieve a homogeneous mixture.

2. Decorating: Pour the melted chocolate over the cake and decorate with fresh fruits, such as cherries, raspberries, or blackberries, for an elegant and appetizing look.

Practical tips

- Ingredients: Make sure all ingredients are at room temperature before you start cooking, as they will combine better.
- Variations: You can replace cherries with other seasonal fruits, such as raspberries or peaches, to achieve new flavors.
- Source of inspiration: This recipe combines baking traditions with modern ingredients, demonstrating how desserts can bring joy and comfort at any moment in life.

Frequently asked questions

- Can I use white chocolate instead of dark chocolate? Yes, white chocolate will give a sweeter taste, but make sure to adjust the amount of sugar in the recipe so it doesn't become too sweet.
- How can I make the cake less caloric? You can use light cream and substitute the condensed milk with Greek yogurt to reduce calories.
- How long can the cake be kept? The cake can be stored in the refrigerator for 3-4 days, but it will be most delicious in the first 2 days.

Serving

Serve the cake with a cup of coffee or a fragrant tea, which will perfectly complement the rich flavors of chocolate and cherries. This cake will quickly become everyone's favorite, due to its delicious combination of flavors and textures.

In conclusion, this cherry and chocolate cream cake is a true culinary masterpiece, blending tradition with innovation, offering an unforgettable experience. Don't forget to enjoy every moment spent in the kitchen and share the result with your loved ones! Bon appétit!

 Ingredients: 3 eggs, 1 cup sugar, 1 packet vanilla sugar, 1 packet cocoa, 1/2 cup milk, 1 cup oil, 2 cups flour, 1 teaspoon baking soda, lemon juice. Chocolate cream: 400 ml whipped cream, 200 g dark chocolate, 50 g butter. Black cherry cream: 300 g whipped cream, 100 g condensed milk, 200 g pitted black cherries, 2 tablespoons sugar. Decoration: 50 ml whipped cream, 1 milk chocolate, fruits.