Chocolate cake is a porous sponge cake covered with airy cream, cocoa powder and cherries. Sponge cake with cherries is an excellent sweet dessert with unforgettable sensations and delicate taste that will decorate the festive table.
You can even use frozen berries in the recipe, this cake will not stop being delicious. Be sure to try this wonderful cherry dessert, it's worth it!
Cooking time: 2 hours.
Sponge cake with cherry and airy cream
Preheat oven to 180 degrees. Combine the dry biscuit ingredients: flour, cocoa, baking soda, and baking powder. Set aside.
Beat eggs and sugar on high speed for 10 minutes. While the eggs are beating, grease the baking dishes with butter.
Sift half of the dry mixture into a bowl of beaten eggs. Stir it gently. Then add the other half of the dry ingredients. Mix everything thoroughly again so that no lumps form.
Divide the dough evenly into baking tins. Bake the biscuits for 25 minutes, checking doneness with a toothpick. Remove the finished biscuits from the oven and let them cool for a few minutes.
The biscuits must cool completely before cutting and decorating with cream.
Preparation of syrup
Peel the cherries and remove the pits. Transfer the cherries to a small saucepan. Add sugar. Mash the cherries and sugar with a potato pusher.
Place a saucepan with cherries on the fire and bring to a boil. Reduce heat and let the berries boil for about 15 minutes, remove from the stove and set aside to cool. Then strain the mixture through a sieve to separate the cherry pieces from the syrup. This syrup can be prepared ahead of time so that it becomes truly rich and can then be used during the preparation of the cake.
Meanwhile, prepare the cream. To do this, pour cream into the mixer bowl. Beat them on high speed for 1 minute, until thickened. Add the icing sugar and beat for another minute. Add sour cream and beat again for a minute. Put the cream in the refrigerator so that it cools well and you can work with it further.
Cut about a quarter from the top of each sponge cake.
Soak two halves of the biscuit tops in the cherry syrup. Place one of the portions of the sponge cake not soaked in syrup on a serving dish. Drizzle with cherry syrup and apply generously with whipped cream
Break the cut tops of the biscuits into pieces and place them on top of the cream. Then spread the pieces of the remaining cherry from the syrup on top.
Add 2 more cups of whipped cream to the spread cherry slices. Place a thicker layer of biscuit on top. Drizzle the remaining cherry syrup over the top and sides of the cake with the whipped cream. Place the cake and remaining cream in the refrigerator for about 1 hour.
Remove the cake and cream from the refrigerator. Whisk the cream for 30 seconds until it becomes soft and fluffy. Decorate the cake with cream: you can apply it as you like. Sprinkle with cocoa powder on top and top with fresh cherries. Refrigerate the cake for at least 4 hours (it is best to place it in a sealed container in the refrigerator overnight).
Cut the finished and chilled cake into personalized pieces and enjoy with a cup of hot tea or coffee!
Now you know how to make a cherry cake, the process of which is easy to repeat at home.