Chocolate cake with cherries and whipped cream. Chocolate sponge cake with cherries: recipe with photos

Step-by-step recipes preparing chocolate cake with cherries: classic, quick from ready-made biscuits, with cherries and cognac, sour cream, curd cream

2018-05-28 Irina Naumova

Grade
recipe

1221

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

10 gr.

Carbohydrates

32 gr.

231 kcal.

Option 1: Chocolate cake with cherries - classic recipe

If you have a family celebration coming up or are expecting guests, surprise everyone with a homemade cake. Chocolate cake with cherries - perfect option- Almost everyone loves him. You can cook classic version or any of the others suggested.

Ingredients:

130 grams of millet flour;
three tsp cocoa;
ten grams of baking powder;
one third tsp salt;
six tablespoons of sugar;
200 ml water;
1/4 tbsp melted butter;
10 ml lemon juice;
10 g vanilla extract;
two tbsp cream and 2 tsp sugar for cream;
two tbsp cherries;
175 ml water for syrup;
4 tsp sugar for syrup;
grated chocolate for decoration - to taste.

Step-by-step recipe for chocolate cake with cherries

Sift all the flour into a large bowl, add cocoa, baking powder and salt - mix all the ingredients.

Pour sugar into a saucepan, pour a glass of water and place on low heat. Bring the sugar until the sugar is completely dissolved, stirring the mixture constantly.

When the mixture has cooled slightly, pour in vegetable oil and vanilla extract, lemon juice - stir.

Combine the liquid base with the dry ingredients and stir until glossy and without lumps.

Take a round mold and pour the resulting biscuit dough into it. Preheat the oven to 180 C and bake until the dough is baked. Then take it out and cool.

During this time, wash the cherries and remove the pits. We also tear off the tails. Place them in a saucepan, pour in water, add sugar and wait for it to boil. Simmer the boiling mass for about three minutes, then judge completely.

Cut the cooled base for the chocolate cake with cherries into two thinner biscuits.

Beat the cream with sugar using a blender. We need stable peaks.

Place the first biscuit on a plate. Pour syrup from the pan. Next we lay out the part buttercream and arrange the cherries. Leave some berries for decoration.

Cover with a second sponge cake and pour syrup over it again. We grease not only the sponge cake with cream, but also the sides of the cake.

The most enjoyable step is decorating the cake. You can grate the chocolate into the center, brush the edges with whipped cream and place the cherries on top. The sides can also be sprinkled with grated chocolate.

You can let the cake soak for a little while, at least an hour or two, or serve immediately.

Option 2: Quick recipe for chocolate cake with cherries

You can find ready-made biscuits in the store and use them to make a cake. We will make chocolate cream and decorate the dessert with cherries - simple and very tasty.

Ingredients:

4 biscuits;
300 g canned cherries;
half a liter of milk;
75 g flour;
75 grams of cocoa powder;
1/2 tbsp sugar;
1 chicken egg

How to quickly make chocolate cake with cherries

Break an egg into a bowl, add sugar and beat with a whisk.

Sift the flour, add and stir until smooth.

Pour milk, add cocoa powder and mix again.

Pour the mixture into a saucepan and place it on the stove. The heat is minimal, stir constantly.

As soon as the future cream boils, simmer a little until the thickening we need. Remove from heat and let cool.

Attention: do not put in the refrigerator.

Place the first sponge cake on a plate and generously grease it with the prepared cream. Add one-fourth of all the cherries.

Note: We use canned cherries, caramelized with sugar.

We repeat the layers one after another. The top layer is completely lubricated with cream. The cherries can be distributed around the entire perimeter or along the edges - whichever you prefer.

We're done, now the cake should be soaked. Leave it in the refrigerator for at least five hours, preferably 10-12. The biscuits will be soaked in cream and cherries - the cake will turn out simply amazing.

Option 3: Chocolate cake with cherries and cognac

We invite you to prepare a delicious cake. Add a little cognac to the syrup and cherries to get a pleasant aroma drunk cherry. We will make the cream based on cream and powdered sugar. We will need dark chocolate for decoration.

Ingredients:

5 chicken eggs;
200 g sugar;
35 grams of cocoa powder;
8 grams of baking powder;
35 potato starch;
55 grams of butter; drain;
110 grams of millet flour.

Filling and impregnation:

400 g pitted cherries;
150 grams of sugar;
75 ml cognac.
Cream and decoration:
half a liter of cream;
90 grams of powdered sugar;
one hundred grams of bitter chocolate.

Step by step recipe

Sift the flour through a sieve and pour into a bowl. Let's add it to it potato starch, cocoa. Stir and sift again.

Melt the butter until liquid.

Now take a heat-resistant container. Break chicken eggs into it and add sugar.

Pour some water into the pan and bring to a boil. Then place a bowl of egg mixture on it. Whisk until the sugar dissolves and remove from the water bath.

Beat with a mixer at medium speed for at least ten minutes. We ended up with a dense but airy mass.

Now add the dry flour and cocoa into the fluffy mixture, stirring constantly with a spatula. The main thing is not to pour it all out at once, but a little at a time.

Then pour in the slightly cooled melted butter and stir again until smooth without lumps.

Take a baking dish with a diameter of 22 cm and pour the biscuit base into it. Bake for forty minutes at 180 C.

The main thing is not to open the oven, otherwise the biscuit will spoil - it cannot withstand any temperature changes.

Cool it and carefully cut it sharp knife for three thinner biscuits.

The cherries should be pitted or we can pull them out ourselves. Mix it with a small amount sugar and wait for the juice to appear.

Then we take out the cherries and put them in a bowl. Pour the remaining sugar and one hundred ml of water into the juice and place on low heat. Cook for about five minutes.

Then we put the cherries in the syrup, wait for everything to boil again and remove from the stove. Let everything cool and place on a sieve - we use the berries and syrup, don’t forget to place a bowl.

To soak the chocolate cake with cherries, we will need about half a glass of syrup. Pour cognac into it and stir.

We always use heavy cream for the cream. We store them in the refrigerator and remove them immediately before preparing the cream. Pour into a bowl, add powdered sugar and beat vigorously with a mixer.

Place the first sponge cake on a plate or stand and generously grease it with aromatic syrup. Then add whipped cream. How to do it right. First make a circle around the perimeter, then another one inside and so on until the center. You should end up with about three circles and one circle in the middle.

Place cherries in the spaces between the rings.

Cover with the next sponge cake and press down gently. Lubricate generously with syrup, and spread the cream in a continuous, dense layer. This layer is obtained without cherries.

We soak the last biscuit with syrup on one side and cover the bottom layer with it. Press down a little.

Spread the whipped cream we prepared on all sides and sprinkle generously with grated chocolate.

Place the cake in the refrigerator for 5-6 hours, then serve.

Option 4: Chocolate cake with cherries and sour cream

Despite a large number of ingredients, the cake is prepared easily and clearly. Our cream will be sour cream, delicate and light. Let's make biscuits, cream, prepare the filling and icing, then assemble the cake.

Biscuit ingredients:

5 chicken eggs;
130 g flour;
one tbsp sugar;
five tablespoons of cocoa;
2 tsp baking powder.

Cream:

1 kg sour cream;
a glass of powdered sugar;
four tbsp cocoa;
2 pinches of vanillin.

Glaze:

150 g black bitter chocolate;
150 grams of butter, drained.

Filling:

1 kg cherries;
200 ml water;
half a century of granulated sugar;
one tablespoon of cognac;
50 grams of dark chocolate;
fifty grams of potato starch.

How to cook

To assemble a proper and beautiful cake, we will need a mold approximately 8 cm high and 24-27 cm in diameter. Prepare in advance.

To make the cream thick and hold its shape, first weigh out the sour cream. Let's take it large saucepan, put gauze into it, folded in two layers. Place the sour cream inside and tie a knot from the edges of the gauze. We insert a spoon into it and hang it so that the bottom of the bundle does not touch the bottom of the pan.

Place in the refrigerator for four hours.

Rinse fresh cherries thoroughly, remove the pits and tear off the stems. Place the berries in a saucepan, pour in one hundred ml of water and half a glass of granulated sugar.

We put it on fire.

At the same time, dilute the starch in the remaining water.

As soon as the cherries boil, remove from heat and pour in the starch diluted in water. At the same time, mix with a spatula.

Place back on the heat and simmer for just a minute until slightly thickened.

Immediately remove from heat and cool completely. For convenience, place the cherries in a colander so that it is convenient to take the berries and pour the syrup over the biscuits.

Break the eggs into a large bowl and add a glass of granulated sugar. Turn on the mixer at high speed and beat until it increases in volume.

Add a glass of sifted flour, baking powder and cocoa powder. Beat again with a mixer, but at medium speed, until the consistency of sour cream is obtained.

Take a deep baking tray, line it with baking paper and pour in the dough. Bake at 200 C for about twenty minutes.

Then let the biscuit cool and cut out a circle with a diameter along the base of the mold.

Cut the rest into cubes.

Remove the sour cream from the refrigerator. Lightly squeeze the knot and place the sour cream in a large bowl. Add powdered sugar and vanilla.

At medium speed, beat the mixture with a mixer until creamy.

We take the prepared springform pan that we talked about at the beginning. Place a biscuit on the bottom. Lubricate generously with cherry juice and lay out the cherries. Then spread half of the sour cream.

Grate the chocolate on a fine grater. Now place the diced sponge cake on the cake and sprinkle with chocolate.

Pour generously of cherry juice and lay out the berries. Leave about 15 pieces for decoration.

So, we are left with cream. Pour four tablespoons of cocoa powder into it and beat with a mixer. Lubricate the cake with the mixture and put it in the refrigerator for four hours.

Remove the sides of the cake. Carefully transfer to a plate. Cover the edges with foil to avoid getting the icing on the edges.

Break the chocolate with your hands, add the butter and melt it in a water bath, stirring occasionally with a spatula.

Pour the glaze over the cake and place it in the refrigerator for about three hours until it hardens.

Before serving, garnish with cherries on top.

Option 5: Chocolate cake with cherries and curd cream

To prepare the cream, we will need cottage cheese and cream cheese - it will serve as the basis. The biscuits and frosting will be chocolate, and of course we will make a delicious cherry filling.

Biscuit ingredients:

6 chicken eggs;
180 g sugar;
130 g flour;
30 g cocoa;
ten grams of starch;
10 grams of baking powder;
three tablespoons of vegetable oil.

Impregnation:

300 g pitted cherries;
one hundred grams of sugar;
75 ml water.

Cream:

300 g drained cheese;
one hundred grams of powdered sugar;
two hundred ml of heavy cream;
1/2 tsp vanilla extract.

Glaze:

100 grams of black chocolate;
60 grams of butter, drained.

Step by step recipe

First, let's prepare the biscuits. While they are cooling, let's do the rest. Add flour, baking powder, cocoa and starch. Stir and sift through a sieve.

Break the eggs into another container, add sugar and beat vigorously.

Combine all the prepared mixtures, pour in the oil and mix gently with a spatula.

Take a springform pan. We put parchment in it and pour out the dough. Cover with foil in three layers and bake at 180 C for one hour.

Open the foil, check the center, if it is still wet, bake for another twenty minutes.

Remove, remove foil, place on a wire rack and cool completely. Then wrap it in cling film and place it in the refrigerator for six hours.

In a large saucepan, combine water and sugar for soaking. Bring to a boil and the granulated sugar dissolves.

Turn off the heat, cool and add pitted cherries. Close the lid and place in the refrigerator. We will take it out together with the biscuit, that is, in about six hours.

Beat the cream cheese with powdered sugar and vanilla. Add the cream in small portions and bring to a thick, stable cream.

So, it's time to assemble the cake. Unwrap the biscuit and cut into three parts. Strain the syrup from the cherries and prepare the cream.

We soak the biscuits with syrup on each side using a silicone brush.

Place the first sponge cake on a plate and spread a third of the cream, then spread half of all the cherries. Cover with a sponge cake, spread a third of the cream and again lay out the second half of the cherry. Place the last sponge cake, grease both the top and the sides with cream.

Leave in the refrigerator for six hours to soak.

Melt the butter and chocolate together, stir and cool slightly until warm.

Pour glaze over cake. You can pour whipped cream on it, put sugar rolls, cherries.

Are you expecting guests, preparing for a holiday, but don’t know what to cook for dessert? Then read our article, where we will tell you in detail how to make a chocolate cherry cake. There are many recipes for this sweet treat, so choose the one you like best and go for it.

Before we move on to describing how you can make a chocolate cherry cake, we would like to highlight some important points. If you are still a beginner cook, be sure to read our tips.

First of all, you must carefully study the recipe and purchase all the necessary products.
For the filling, you can use fresh, frozen or before cooking the berries, you need to process them and, if necessary, remove the seeds.
To prevent the biscuit from settling, you do not need to immediately remove it from the oven after cooking.
If the base needs to be cut into cakes, it is best to do this using a nylon fishing line while the dough is still warm.

Below you can read detailed description how to prepare chocolate dessert.

Chocolate and cognac

The recipe for this dessert is so simple that even the most inexperienced cook can handle it. If you decide to surprise your other half, then prepare a chocolate-cherry cake with cognac. To begin with, you need to take the basics:

Beat 150 grams of sugar and three eggs with a mixer.
In the resulting mixture, add a glass of sour cream, a teaspoon of soda slaked with vinegar and two tablespoons of honey.
When the ingredients are mixed, add one glass of sifted flour and two tablespoons of cocoa.
Grease a baking dish with oil, pour the dough into it and bake the cake until done. When the cake base has cooled, cut it lengthwise into two unequal parts.
Leave the smaller one for the base, and cut the larger one into cubes and pour cognac (six tablespoons) for soaking.
Wash the fresh cherries, sort them and remove the pits. If you took frozen berries, they should be thawed and the excess juice squeezed out.

How to make cream for a cake

Melt sixty grams of dark chocolate in a water bath, adding two tablespoons of water.
Beat the resulting mixture with a mixer with two chicken eggs and a tablespoon of sugar.
Boil in suitable dishes 250 milliliters of milk and pour the chocolate mixture into it.
Add 50 grams to the cream butter, two tablespoons of flour and cook it over low heat until it thickens.

Cake decoration

When preparatory stage will be finished, you can move on to “assembling” the dessert. To do this, grease the bottom cake with cherry juice, place the berries, and on top of them - cubes of dough mixed with cream. Place the cake in the refrigerator for one hour. Grind two tablespoons of boiled condensed milk with 50 grams of butter and coat the surface of the cake with the mixture. Then pour the melted chocolate over the dessert and place it back in the refrigerator. A few hours later, before serving, the chocolate-cherry cake can be decorated with berries or nuts.

After we have looked in detail at one example of making a cake, we can move on to other recipes.

Chocolate cake with cherry cream

Here is a recipe for a dessert that can be prepared very simply and quickly using a slow cooker. If you are the happy owner of this wonderful device, then be sure to try cooking. Read the instructions carefully and cook with us:

Cut 150 grams of butter into pieces and let them stand for a while at room temperature. Sprinkle 50 grams of butter grated chocolate.
Beat four yolks with 150 grams of sugar and add them to the butter. Mix the products until smooth.
Beat the egg whites into a thick foam and add to the rest of the ingredients.
Sift 120 grams of flour into a bowl and add a packet of baking powder.
Mix all ingredients until the dough becomes homogeneous. Then pour it into the pre-greased bowl of the device and bake in the “Baking” mode for 50 minutes.
When the biscuit is ready, carefully remove it and let cool.
To prepare the cream, place 300 grams of thawed and squeezed cherries in a bowl, fill it with 250 grams of sugar and set the “Multi-cook” mode for two hours.
Whip 350 grams of cream with three tablespoons of powdered sugar and put the mixture in the refrigerator.
Cut the cooled biscuit lengthwise into three parts. Lubricate the first one berry syrup, arrange half the cherries and spread with half the buttercream. Place the second cake layer on top, repeat the operation and cover the structure with the third cake layer.
Prepare icing from 100 grams of melted grated chocolate and 100 grams of cream. Pour it over the cake and sprinkle the top with almond petals.

The chocolate-cherry cake is almost ready. All that remains is to place the delicacy in the refrigerator to soak for a couple of hours, and after that it can be served immediately.

Chocolate-cherry cake with sour cream

This delicate dessert also known as "Pancho". If you want to please your family original cake, then read the following recipe carefully:

Start beating the six whites with a mixer into a strong foam. Gradually add two cups of sugar to them, stirring constantly. Next, add the yolks and four tablespoons of cocoa.
Sow two cups of white flour through a sieve and add them to the dough along with slaked flour lemon juice soda. Mix the ingredients.
Pour the finished dough into a greased pan and bake it in a preheated oven.
To prepare the cream, pour 800 grams of sour cream into a separate container and add a glass of sugar to it. Whisk the cream until it becomes fluffy and light.
Cool the finished sponge cake, cut a two-centimeter-high cake from it, and cut the rest of the dough into cubes.
Process 200 grams of cherries and remove pits.
Soak the cake with berry juice, brush with cream, sprinkle with nuts and place some of the berries on it in an even layer. Next, lay out the pieces of dough, which should first be dipped in the cream. Also decorate the second tier with berries and nuts. Repeat the operation until you run out of food. Please note that the finished cake should resemble a small cone.
Pour the remaining cream evenly over the cake.

The dessert can be decorated with melted milk chocolate using a simple plastic bag with a hole. Apply the pattern the way you like.

Chocolate cake with berry soufflé

Lovers of sweet desserts will surely appreciate the chocolate-curd-cherry cake:

To prepare the crust, mix 180 grams of flour, one egg, 100 grams of butter, 20 grams of cocoa and 60 grams of sugar. Bake the dough until ready, cool it and, if necessary, adjust it to the form in which you will prepare the soufflé.
Melt 200 grams of dark chocolate in a water bath and then cool it.
Grind 500 grams of cottage cheese and mix it with a blender with 150 grams of butter. Prepare syrup from 90 grams of sugar and 70 ml of water. Combine the ingredients, add two eggs and beat gently.
Dissolve 20 grams of gelatin in five tablespoons of water and set aside for a quarter of an hour. Then combine it with melted chocolate and curd mass.
Place the soufflé in a silicone mold, level it, place a layer of berries on top and cover the mold with cake. Place the structure in the refrigerator for several hours.
To melt 100 grams of milk chocolate and combine it with 60 ml of cream.

Remove the chocolate cake with cherry soufflé from the refrigerator, invert it onto a plate, and remove the pan. Pour the ganache over the surface and garnish with mint sprigs.

Chocolate dessert

Chocolate cherry cake, the photo of which you can see above, is prepared as follows:

Beat three eggs with a pinch of salt and a glass of sugar into a strong foam. Add to them 140 grams of flour, a bag of baking powder and mix everything thoroughly.
Pour the dough into the mold, place it in the oven and bake until done.
Remove the top crust from the cooled crust, dry it in the oven and crumble it with your hands.
Thaw 400 grams of cherries, drain the excess juice and soak 20 grams of gelatin in it. When it swells, dissolve it in a water bath.
Mix the berries with a glass of sugar and grind with a blender. Combine the resulting mixture with gelatin and place it in the refrigerator.
500 ml heavy cream Whip two tablespoons of liqueur into a thick foam, and then mix them with the berry mass. Spread the resulting cream onto the cake, sprinkle with crumbs and grated chocolate. Place the dessert in the refrigerator for several hours.

When the cake is ready, place it on a plate and serve with tea or coffee. You can also prepare dessert in the evening to please your family during breakfast.

No bake cake

If you like to pamper your family with something delicious for breakfast, then read how to make cherry-chocolate cake. Recipe:

Grind 80 grams of rice flakes.
Melt 100 grams of dark chocolate and 80 ml of cream over low heat.
Combine the ingredients and pour them into the bottom of the lined pan. cling film. Place the future dessert in the refrigerator.
Separately mix four tablespoons of sugar, three tablespoons of starch, two tablespoons orange juice and a little cinnamon. Bring the mixture to a boil and add 300 grams of thawed berries to it.
Cool the cherry mass, place on chocolate mass and refrigerate again.

By morning you will have a wonderful sweet dessert ready.

Conclusion

As you may have noticed, chocolate-cherry cake can be prepared different ways. Some of them are more difficult than others, but even a novice cook can cope with their preparation if desired. Therefore, read the recipes carefully and strictly follow the instructions above.

When is the season fresh berries, housewives are increasingly beginning to remember ways to prepare desserts based on them. Chocolate cake with cherries is not easy traditional baking, but also aromatic dessert with a supply of vitamins.

To make a delicate mousse cake, you will need sponge cake ingredients:

2 tbsp. l. flour;
5 tsp. Sahara;
2 eggs;
4 g vanillin;
2 tsp. cocoa powder;
6 g baking powder;
75 ml cherry syrup.

For the mousse:

1.5 tbsp. cream;
1.5 tbsp. granulated sugar;
0.25 kg Mascarpone cheese;
1 pack gelatin;
0.3 kg cherries.

For the ganache:

2 tsp. Sahara;
120 g dark chocolate;
120 ml milk.

The intriguing dessert “Cherry in Chocolate” is prepared in stages:

Make a fluffy foam by beating eggs with sugar.
Sift the dry mixture of flour, vanillin, baking powder and cocoa into the egg mixture.
Bake the resulting dough for 20 minutes at a temperature of 170 degrees.
For the mousse layer, sprinkle the berries with sugar in a saucepan. Heat over low heat until the grains dissolve. Grind using a blender.
Pour juice over gelatin to swell. When warm, pour into cherry puree.
Gently combine with cheese and separately whipped cream.
Place a cake soaked in syrup at the bottom of the mold and fill with mousse.
Leave in the refrigerator for 30-40 minutes.
Dissolve chocolate and sugar in milk over low heat. Pour ganache over cooled cake.
Send back to the cold for 5-7 hours.

If desired, decorate the sides with chocolate chips.

Chocolate cake with cherries and whipped cream

Guests will be pleased if they try the festive chocolate and cherry cake with whipped cream.

The sponge cake is prepared from the following components:

1.5 tbsp. flour;
3 eggs;
160 g sugar;
120 g butter;
4 tsp. cocoa;
1 tbsp. l. baking powder.

0.3 kg of cherries;
½ tbsp. Sahara;
35 ml cognac.

0.5 l cream;
1 tbsp. powdered sugar;
1 tbsp. l. vanilla.

Decoration:

115 g dark chocolate;
waffle decor.

Step by step execution:

Combine flour with cocoa and baking powder.
Mix with warm oil.
Grind the yolks with sugar.
Beat the whites with a mixer until foamy.
Mix both egg masses with the dry mixture. Introduce proteins last.
Bake the dough in the mold at 180 degrees for 25-30 minutes.
Divide the cooled cake with a knife lengthwise into 2 equal parts.
Boil clean berries with sugar. Strain the syrup and boil until slightly thickened.
Mix cherries with cognac and leave to brew for 5 minutes. Place the berries and pour the remaining alcohol into the syrup.
Beat cold cream with vanilla and powder until foamy.
Soak the first cake layer with cherry-cognac syrup. Using a pastry bag, apply cream in a circle, alternating with berries.
Soak the second cake layer and place on top. Cover the entire cake with cream.
The dessert should be decorated with decorations and grated chocolate.

Nutty flavor

The cake with cherries and nuts is especially tasty and delicious.

To make the cakes, you will need the following ingredients:

4 yolks;
200 g sugar;
0.2 kg butter;
6 g soda;
1 tbsp. walnuts;
380 g flour;
0.2 kg cherries.

4 squirrels;
½ tbsp. granulated sugar;
4 tsp. cocoa powder;
1 lemon.

90 g dark chocolate;
6 tsp. honey;
10 tsp. water.

Combine the yolks, beaten with sugar, with butter and flour. Add soda dissolved in lemon juice.
Stir chopped nuts and cherries into the dough.
Bake 2 cakes, cook each for 15-20 minutes at 190-200 °C.
Beat cocoa with egg whites and sugar with a mixer. Add lemon juice.
Form the cake by spreading the cake layers. Drizzle with glaze, which can be made by mixing chocolate with honey and water.
Sprinkle with nut crumbs.

To create treats, you can use berries, both fresh and frozen.

“Winter cherry” with chocolate

We decided to make a cake " Winter cherry"It's time to buy groceries:

0.25 kg flour;
3 eggs;
0.25 kg sugar;
0.3 l cream;
180 g chocolate;
190 g butter;
220 g cherries;
30-40 ml beer;
2 tsp. juice;
3 tsp. cocoa;
½ tbsp. l. baking powder.

Step by step steps:

Melt the chocolate in a water bath with butter. Leave 1/3 of the part for decoration.
Beat the rest of the mixture with the eggs.
Stir in sugar, flour, cocoa and baking powder.
After adding beer, whisk thoroughly again.
Bake in the oven for 20-25 minutes at 175 °C.
Whip cold cream with juice. Add ½ berries to the cream. The rest will be used as decoration.
Divide the biscuit into 3 layers.
Grease each cake with cream and place in a stack.
Spread the hat with chocolate and decorate with cherries.

With sour cream

Moderately sweet chocolate cake with cherries and sour cream has pleasant sourness. Thanks to the presence of sour cream, dark chocolate will be especially well emphasized.

Ingredients you will need for the biscuit:

5 chicken eggs;
200 g flour;
200 g sugar;
125 g cocoa;
1 tbsp. l. baking powder.

For creams:

1 liter of sour cream;
200 g powdered sugar;
100 g cocoa;
vanillin.

For filling:

800-900 g cherries;
200 ml water;
100 g sugar;
2 tsp. cognac;
60 g chocolate;
50 g starch.

For the glaze you will need 160 g of chocolate and butter.

Recipe:

To put on slow fire cherries with sugar and water until boiling.
Dissolve starch in ½ cup of water.
Mix 2 liquid mixtures.
Remove from heat when the mixture begins to thicken.
Beat eggs with 1 cup sugar in a separate bowl.
Add flour, cocoa and baking powder.
Bake the dough on a baking sheet at 200 degrees for 20-25 minutes. Cut out a round frame for the cake.
Chop the remaining biscuit into pieces.
Combine sour cream with sugar and vanilla to get cream.
Place the cake in the pan, soak in the juice and add the berries.
Cover with sour cream.
Place the next layer of biscuit cubes. Cover with grated chocolate. Pour juice over and add berries.
Add cocoa powder to the remaining cream. Grease the top of the cake.
Leave in the cold for 5-7 hours.
On steam bath Melt the chocolate with butter and pour the mixture over the dessert.

The top of the cake can be decorated with berries.

Cherry-chocolate cake with curd layer

Cake with curd cream and cherries will be an ideal treat for tea after the festive table.

For the test you will need:

eggs – 3 pcs.;
butter – 120 g;
sugar – 1 tbsp;
milk – 160 ml;
baking powder – 20 g;
salt – 4 g;
flour – 170 g;
cocoa powder – 50 g.

For cream:

cottage cheese – 0.6 kg;
condensed milk – 320 ml;
sour cream – 125 ml.

Use 200 g of cherries for layering, and dark chocolate for decoration.

Step by step recipe:

Beat eggs with sugar, salt, butter, vanilla and milk with a mixer.
Add the dry mixture of flour, cocoa and baking powder in portions.
Bake at 190 degrees for 60 minutes.
Divide ready-made sponge cake with a knife lengthwise into 2 layers.
Mix condensed milk with cottage cheese and sour cream until smooth.
Grease the first cake with cream and add berries. Cover with a second flour layer.

Season with cream. Place cherries and grated chocolate on top.

From sponge cakes

Chocolate sponge cake With chocolate cream and cherry berries it turns out exquisite and delicate.

To make the dough you need to use:

eggs – 4 pcs.;
sugar – 170 g;
butter – 110 g;
salt;
baking powder – 20 g;
cocoa – 25 g;
flour – 170 g.

cream – 0.3 l;
chocolate – 120 g;
granulated sugar – 60 g.

cherries – 0.3 kg;
sugar – 75 g;
water – 45 ml.

Cooking instructions:

Pour the melted butter into the bowl in which the mixture of eggs, sugar and salt is prepared.
Mix flour with cocoa and baking powder.
Bake in a pan covered with foil for 35 minutes at 220°C.
Combine cream with sugar and chocolate over low heat.
Beat the cooled mixture with a mixer until foamy.
Keep the berries with water and sugar on low heat for 2-3 minutes.
Drain the syrup. Soak the dough divided into 2 layers with it.
Form the cake in the mold, grease the cakes with cream and top with cherries.
Leave to infuse in the refrigerator for 6-8 hours.

You can decorate the treat as desired and taking into account the taste preferences of your household.

No similar materials

The tradition of making chocolate cakes with berries came from Europe, where cocoa beans were imported from distant America in the Middle Ages. Nowadays, cakes are made from shortbread, sour cream or biscuit dough. The products turn out juicy and soft if they are left to soak (overnight) in a cool place. Confectionery products are decorated with whole berries, ground nuts, chocolate shavings, multi-colored fondant and candied fruits. Their photo on social networks will receive hundreds of likes.

Chocolate Cherry Cake Recipe

There are many cakes using cherry and chocolate batter. Fresh/frozen fruits are combined with cocoa, cognac and liqueurs. Berries in any form are suitable for baking:

fresh;
frozen;
canned (from jam, compotes, etc.);
dried.

Chocolate cake with cherries and sour cream

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 420 kcal per 100 g.
Cuisine: European.
Difficulty: easy.

This is the simplest cherry chocolate cake that any housewife with little culinary skills can prepare. Use ripe cherries, thoroughly washed, with pits removed. IN winter period Frozen or canned fruits are suitable for the filling.

Ingredients:

wheat flour – 1 cup;
sugar – 200 g;
cocoa – ¼ cup;
eggs – 2 pcs;
butter – 60 g;
refined vegetable oil – 60 g;
milk – 1 glass;
baking soda – 1.5 tsp;
vinegar 6% - 1 tbsp. l;
salt – 1 tsp;
vanilla sugar– 15 years

For cream:

sour cream 25-30% fat – 500 ml;
powdered sugar – 4-6 tbsp. l.

For filling:

fresh pitted cherries – 350 g;
powdered sugar – 3 tbsp. l.

Cooking method:

Sift flour and cocoa, mix in a deep container with sugar, add salt.
Mash soft butter with a fork, beat in eggs, pour in vegetable oil and milk. Gently mix with the mixture of flour and cocoa, add the soda dissolved in vinegar.
Mix the ingredients with a mixer or whisk - this makes it easier to break up the lumps of flour that form during kneading.
Distribute by silicone form ready dough, place in a preheated oven, cook for up to 50 minutes at 170 °C.
Cut off the top layer from the cooled cake, divide the remaining part into two or three layers.
Beat cooled sour cream with sugar. Grease the bottom cake layer and spread the halves of cherries sprinkled with sugar over it. So assemble the cake layer by layer.
Grease the finished cake with cherries and sour cream with an even layer of sour cream, sprinkle with crumbs from the cut top and distribute the remaining cherries.

With frozen cherries

Time: 2.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 435 kcal per 100 g.
Cuisine: Russian.
Difficulty: medium.

When making such a cake with frozen berries, it is important to first defrost the cherries and remove the resulting liquid so that the finished dough does not turn out to be overly wet and does not remain raw inside. The filling and decoration of cakes combine well with cherries, grapes (fresh) and all kinds of nuts.

Ingredients:

flour – 250-300 g;
sugar – 200 g;
eggs – 5 pcs.;
cocoa powder – 125 g;
baking powder – 10 g;
cherry essence – 1 drop;
frozen cherries – 2 cups;
milk chocolate– 90

sour cream (not sour) – 350 ml;
sugar – 150 g.

Impregnation:

water – 150 ml;
sugar – 0.5 cups;
cognac or cherry liqueur– 1-2 tbsp. l.

butter – 50 g;
sugar or powder – 0.5 cups;
milk – 3-4 tbsp. l;
cocoa powder – 5 tbsp. l.

Decorations:

almond flakes - a handful;
chocolate cracker – 100 g.

Cooking method:

Beat the chilled eggs + sugar with a mixer into a fluffy foam.
Mix baking powder with sifted flour and cocoa powder.
Gradually add the flour mixture to the beaten eggs and stir.
Bake the dough in a pan lined with oiled parchment paper. Preheat the oven to 180–200 °C, baking time – 40 minutes.
Prepare the cream: beat the sugar and sour cream for a couple of minutes until a thick consistency is obtained.
Boil syrup from water and sugar over low heat, avoiding boiling, add cognac or liqueur to taste.
Cut in half ready-made cake soak in syrup. Place part of the cherry on the bottom part coated with cream, cover with another layer of cream, cover the cake with the second layer and press down lightly. Grease the sides of the cake with cream and decorate with cracker crumbs.
Prepare the glaze: pour the milk into a metal container and place on fire. Melt butter, sugar and cocoa in it, let simmer over low heat until thickened.
Apply cooled fondant to the surface of the cake and place almond flakes in a circle. Sprinkle the center of the product with crushed crackers and garnish with a few cherries.

With cherry cream

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 530 kcal per 100 g.
Purpose: for the holiday table.
Cuisine: Russian.
Difficulty: medium.

This sweet chocolate sponge cake is ideally complemented by another taste - a sour, refreshing cream. Whole berries no need for filling. The advantage of the recipe is its versatility; housewives can use any cherry for the cream, depending on what season it is.

Ingredients:

odorless vegetable oil – 3/4 cup;
sugar – 1.5 cups;
cocoa – 3 tbsp. l.;
water – 0.5 cups;
eggs – 5 pcs.;
wheat flour – 1.5 cups;
baking powder for dough – 1 tsp;
soda – 1 tsp.

cherry – 800 g;
sugar – 5–7 tbsp. l.;
cream 35% – 500 ml;
gelatin – 6 tsp.

Chocolate glaze:

cream 30-35% – 125 ml;
chocolate – 125 ml;
dried cherries- For decoration.

Cooking method:

Combine vegetable oil, sugar, cocoa and water in a saucepan. Bring the mixture to a boil. Boil it until the sugar grains dissolve. Refrigerate until room temperature.
Separate the eggs: whites and yolks separately. Beat the whites, adding the remaining sugar.
At the end, add the yolks one at a time, beat until fluffy and light.
Pour the cooled chocolate into the container and mix thoroughly.
Sift the flour, add baking soda and baking powder. Add in portions to the dough and mix carefully.
Cover the bottom of the mold with parchment. Do not lubricate its sides. Pour the dough, cook for 40-45 minutes in the oven, preheated to 180 degrees.
Cool the baked chocolate cake. Cut the cake into 3 equal parts.
Remove the pits from the cherries and sprinkle with sugar. Boil it. Pour about 0.5 cups of juice for soaking sponge cakes. Grind the cherry mass in a blender into a homogeneous puree.
Pour gelatin with water (about 100 ml) and leave until it swells. Then dissolve the gelatin mixture and add to the berry puree, stir and cool.
Whip the cream, at the end of the process add cherry puree three times (in equal parts). Ready cream Place in the refrigerator until the gelatin hardens slightly.
Place one chocolate cake on a plate, secure the sides of a springform baking dish, soak the biscuits with juice, and spread half of the cherry cream. Repeat with the second cake layer. Place the third cake layer on top.
It's time to bring the cream to a boil. Add the chocolate broken into pieces, stop heating the mass, wait a couple of minutes and stir until homogeneous consistency.
Fill the cake with hot chocolate icing, decorate with cherries and cool.
After hardening, pour the cherry glaze over the cake again (1 tsp cherry juice, leftover frosting, and 4 tsp powdered sugar).
Leave ready product let sit for several hours.

Biscuit

Time: 1.5 hours.
Number of servings: 6-8 persons.
Calorie content of the dish: 390 kcal per 100 g.
Purpose: for holiday dinner and dinner.
Cuisine: Russian.
Difficulty: Requires little experience.

Biscuit dough among a variety confectionery is the most lush, light and airy. Chocolate sponge cake with cherries - Cherry cake - is not so difficult to prepare; it is important to beat the chilled whites separately from the yolks in a clean and dry bowl. Gently stir the flour into the dough along with cocoa. It is better to use potato starch for dough.

Ingredients:

eggs – 6-7 pcs;
flour – 170 g
starch – 50 g;
sugar – 125 g;
powdered sugar – 125 g;
salt - on the tip of the knife;
cocoa powder – 5–7 tbsp. l;
vanillin (or extract) – 2 g;
coconut flakes– 2 tbsp. l;
fresh pitted cherries – 250–300 g.

Cherry cream for cake:

powdered sugar – 160 g;
butter – 280 g;
condensed milk – 100–120 ml;
cherry liqueur – 1 tbsp;
cherry essence – 1-2 drops.

Impregnation:

sugar – 0.5 cups;
cognac – 1 tbsp;
cherry juice – 120 g.

Cooking method:

Grind the egg yolks with sugar until white so that the sugar is completely dissolved.
Beat the chilled egg whites by placing the bowl on an ice bed. Increase the mixer speed gradually, add salt, powdered sugar and bring the mixture until the volume increases 4-5 times.
Place the protein mixture into the yolk mixture, mix with a spatula, gradually add flour mixed with starch, add vanilla and cocoa.
Bake 2-3 sponge cakes, pour the dough no more than 30 mm thick, cover the molds with parchment paper or grease with butter. Baking time – 25–30 minutes, oven temperature – 200–230 °C.
Pour the boiled syrup of sugar, cognac and cherry juice over the cakes, let them soak.
Whisk the ingredients for the cream until thick, brush the cakes, and top them with cherry halves. Smooth the remaining cream onto the surface of the cake with a knife, place whole cherries and sprinkle with coconut shavings.

Cherry covered in chocolate

Time: 1 hour 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 350 kcal per 100 g.
Purpose: for breakfast, lunch and dinner.
Cuisine: Russian.
Difficulty: easy.

This is an easy cake to make. For piquancy, first pour a few spoons of liqueur into the cherries. To decorate this product, use a mixture of black and white chocolate. Keep the cake in a cool place for 8-10 hours so that it is well soaked.

Ingredients:

wheat flour – 2 cups;
eggs – 6 pcs;
cocoa – 0.5 cups;
sugar – 300 gr;
baking powder – 15-20 g;
pitted cherries – 300-350 g;
dark chocolate for decoration - 1 bar.

condensed milk – 1 can;
butter – 300 gr.

Cooking method:

Egg whites beat with sugar in a separate bowl, add the yolks to them and mix at low speed.
Sift the flour through a sieve, add cocoa and baking powder. Add to the egg mixture and mix slowly with a spatula.
Bake the dough in springform 35–40 minutes, oven temperature should be 180–190 °C. Do not remove the cake immediately; let it cool in the oven.
Cut off the top finished cake, use a spoon to select the pulp inside the cake, chop with a knife.
Beat the cream from condensed milk and softened butter for 3-4 minutes at medium speed. Take 2/3 of the cream and mix with biscuit crumbs, add cherries (use some of the berries to decorate the top of the cake).
Fill the biscuit bowl with the prepared filling, cover with the cut top part, apply a layer of cream on top and on the sides, spread the remaining cherries over the surface.
Sprinkle the sides and top of the cake with grated coarse grater dark chocolate chilled in the freezer.

No bake cake

Time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 230 kcal per 100 g.
Purpose: for breakfast, lunch and dinner.
Cuisine: Russian.
Difficulty: easy.

Such a low-calorie and vitamin-rich dessert will come to the table on a hot day. Children really like curd and sour cream soufflé, and adults also enjoy this cake with appetite. Use strawberries, currants or gooseberries as a fruit filling. Try adding chopped nuts to the cake mixture.

Ingredients:

pitted cherries – 400 g;
cookies or unsalted crackers – 500 g;
gelatin – 40–50 g;
sour cream (or heavy cream) – 500 ml;
cocoa powder – 3-4 tbsp. l;
cottage cheese – 200 g;
sugar – 200 g;
dark chocolate – 50 g;
vanilla sugar – 10–15 g.

Cooking method:

In a metal bowl, pour cold gelatin boiled water, stir, leave for 30 minutes.
Mash the cottage cheese mixed with sugar, cocoa and vanilla with a fork or using a blender. Add sour cream gradually and continue whisking until the mixture becomes homogeneous.
Place the container with gelatin on the fire, but do not bring to a boil, stir constantly until completely dissolved. Cool and add to sour cream mixture.
Break the cookies into small pieces.
Cover a voluminous dish with high sides with cling film.
Layer the cookie crumbs, pouring the sour cream mixture and distributing the cherries. Pour in the last layer of sour cream, smooth it out and cover the top with cling film.
Let the dish set in the freezer for an hour.
Before serving, decorate the chocolate cherry cake with drizzles of melted chocolate and whole cherries.

To make your cherry cake perfect, follow these guidelines:

Before adding cocoa and flour to the dough, sift through a sieve.
It is better to remove excess juice from pitted cherries by placing them in a colander or cheesecloth.
Baking powder can always be replaced with baking soda quenched with vinegar. The correct way to extinguish soda is as follows: pour vinegar into a spoon with soda powder, mix and send slaked soda into the dough.
If you are using chocolate instead of cocoa, melt it only in a double boiler.
For baking, it is advisable to use special molds made of silicone or with a non-stick coating, with a diameter of 18–31 cm.
Cool the finished product in the baking dish, and then cut into cakes and decorate. Apply the cream only to the completely cooled cake.
A very beautiful and tasty chocolate cake with cherries, decorated with whole berries on top and lightly sprinkled with powdered sugar. For decoration, use almond flakes, coconut and chocolate chips.

Video

Cherry sponge cake is a very quick and tasty pie that does not require many ingredients to prepare. This dessert can easily be decorated in the form of a cake and served festive table. We will tell you how to do this correctly in this article.

Biscuit photo of the finished dessert

There are many options for how to bake the dessert in question. We decided to present traditional way. Thanks to it, you will get a very tender and literally melt-in-your-mouth homemade delicacy.

So what ingredients do we need to make chocolate cherry sponge cake? This recipe is simple but very delicious pie? requires application:

baking soda + lemon juice - 1/2 dessert spoon;
medium-sized eggs - 5 pcs.;
high fat sour cream - 250 g;
beet sugar - 270 g;
cocoa powder (you can use natural chocolate) - about 5 large spoons;
wheat flour - about 260 g;
frozen or fresh cherries - about 2/3 cup;
vegetable oil - 10 ml;
vanillin - 5 g.

Making chocolate dough

Where should you start preparing sponge cake with cherries? Of course, from kneading the base. Egg yolks are carefully separated from the whites and placed in different dishes. Add sugar to the first ingredient and then grind it thoroughly using a large spoon. As soon as the egg mass becomes fluffy and white, add high-fat sour cream to it and mix well. As for the proteins, they are whipped into a strong foam. To do this, you can use a hand whisk, or you can use a blender.

Having carried out the described actions, the egg masses are combined. Next they add baking soda, which is pre-quenched with lemon juice. Cocoa, vanillin and wheat flour. All components are thoroughly mixed until homogeneous and air test. Some cooks use a mixer for these purposes.

Preparing berries for the pie

Cherry sponge cake can be prepared with frozen or fresh berries. To do this, it is sorted out of debris, washed thoroughly and all the bones are removed. If the fruits of the cherry tree have been frozen, they must first be thawed.

Product formation process

What should you use to bake sponge cake with cherries? The recipe calls for the use of a heat-resistant mold with sides of 6-8 cm. It is preheated in the oven and then greased with oil (vegetable). After this, put everything in the prepared dishes. Carry out this process preferably immediately after kneading it. If you keep the base aside for more than 5-10 minutes, the cake will not rise properly and will turn out gummy.

Once the dough is in shape, pitted cherries are placed in it one by one. This can be done in a chaotic manner. It should be noted that the berries will sink slightly into the base. This is quite normal.

Heat treatment of the pie in the oven

How should you bake a sponge cake with cherries? After the form is filled, it is sent to the oven. To make the cake as fluffy as possible, the kitchen cabinet should be preheated to 180 degrees. Bake the dessert at the specified temperature for 45 minutes. During this time, the dough should be completely cooked and rise well.

How to serve?

After checking the readiness of the sponge cake, carefully remove it from the oven and then from the mold. Placing the pie on beautiful dish, let it cool a little. After this, the product is cut and presented to guests along with a cup of hot tea.

Decorating dessert for the holiday table

Chocolate sponge cake with cherries will serve as an excellent raw material for making a birthday cake. For this we may need the following components:

cherry jam - about 7-8 large spoons;
full-fat sour cream - approximately 300 g;
light sugar - 1/2 cup;
cream in a container (store-bought) - to decorate the dessert;
fresh cherries with a sprig - 2 pcs.

Preparing the cream

You can use different creams for this cake. But we believe that sour cream filling is the best choice for a chocolate sponge cake. To prepare it, milk product beat vigorously using a blender, gradually adding granulated sugar to it. The output is a rather fluffy white mass, which is immediately used for its intended purpose.

Cake formation process

After baking the chocolate cherry sponge cake, remove it from the mold and cool completely for two hours. Next, the pie is cut into three thin layers. The first one is placed on a cake pan and generously greased with sour cream. Then it is covered with a second cake layer, on which cherry jam is applied.

At the very end, a third biscuit is placed on the almost finished product. Without pressing the dessert too hard with your hands, grease it completely with the remaining sour cream (including the side parts). After this, a layer of cherry jam is placed on the surface of the cake. To give the homemade delicacy a complete look, it is decorated with store-bought whipped cream. They are applied to the sides of the dessert and along its edge. Fresh cherries with a sprig are also placed in the middle of the cake.

We present dessert to the festive table

After home cake When the chocolate sponge cake with cherries is ready, it is sent to the refrigerator. So that it is thoroughly soaked, it is kept for about 3-6 hours. After time, the dessert can be safely presented to the festive table. This should be done with hot tea.

Let's sum it up

To bake a sponge cake with cherries yourself or to make a full-fledged one out of it birthday cake, there is nothing complicated. By following all the recommendations in the recipe, you will get a dessert that will be no worse than store-bought.

It should also be noted that to bake the cake in question, you can use real chocolate rather than cocoa powder. To do this, break the tile into slices, add a little milk and slowly heat it on the stove. As soon as the chocolate has melted, cool it a little (so as not to harden completely) and carefully pour it into the base of eggs and sour cream. In this case the taste homemade dessert will be more pronounced, and the aroma will be unsurpassed.