Cherry Cake with Chocolate Layers and Cream Cheese
An amazing dessert! A combination of moist chocolate sponges, soft cream, and cherries with a pleasant tartness. Using liqueur in the soak is optional, but it adds a special aroma and taste. For this recipe, I used thawed cherries, having previously drained all the juice from them.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 120 g
- sugar 100 g
- eggs 3
- cocoa powder 30 g
- baking powder 10 g
- flour 100-120 g
- sugar 50-70 g
- water 50 ml
- liqueur or cognac 50 ml
- cream cheese 200 g
- cream 33-35% 200 ml
- sugar 50-70 g
- gelatin 7 g
- pitted cherries 300 g
Instructions
Preparing the batter
Step 1 of 26
Beat the eggs together with the sugar.
Step 2 of 26
Add the butter.
Step 3 of 26
Mix.
Step 4 of 26
Stir in the flour, cocoa, and baking powder.
Step 5 of 26
Mix.
Step 6 of 26
Lightly grease a baking pan with butter (in my case, 23 cm in diameter). Pour in half of the batter. Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.
Preparing the soak
Step 7 of 26
Bring the water to a boil.
Step 8 of 26
Stir in the sugar.
Step 9 of 26
Heat until the sugar is completely dissolved.
Step 10 of 26
Cool to room temperature.
Step 11 of 26
Pour in the liqueur and mix.
Step 12 of 26
Transfer the finished cake layer to a plate and soak it.
Step 13 of 26
Pour the remaining part of the batter into the greased baking pan. Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.
Step 14 of 26
Leave the second cake layer in the pan without removing it.
Step 15 of 26
Soak it.
Preparing the cream
Step 16 of 26
Soak the gelatin in 100 ml of water for the time specified on the package.
Step 17 of 26
Heat almost to a boil, but do not let it boil. Cool to room temperature.
Step 18 of 26
Whip the cream.
Step 19 of 26
Mix the cheese with the sugar.
Step 20 of 26
Add the whipped cream and mix.
Step 21 of 26
Add the gelatin and mix.
Step 22 of 26
Apply a thin layer of cream onto the cake layer in the pan. Place in the refrigerator until fully set so that the cream does not soak into the sponge.
Step 23 of 26
Spread the remaining cream.
Step 24 of 26
Distribute the cherries on top.
Step 25 of 26
Cover with the second cake layer and leave in the refrigerator for 6–8 hours.
Step 26 of 26
Decorate to taste. I used melted milk and white chocolate, almond flakes, and freeze-dried (dried) raspberries.