Chocolate Cake with Cherry - 7 home-made recipes

Chocolate cake with cherry - a favorite delicacy of several generations. Its variations are markedly different in texture, shape. But the base of recipes was a proven combination of sweet and sour berries and chocolate.

Chocolate Cake Winter Cherry

The combination of sweet and sour cherries, chocolate and a very delicate cream is a classic. Berries let juice, perfectly soaking cakes.

Composition (cake):

• kefir (buttermilk, yogurt) - 200 ml;
• flour - 260 g;
• eggs - 2 pcs.;
• vanilla - 1 sachet;
• oil - 100 g;
• sugar - 190 g;
• quicklime soda - 12 g;
• baking powder - 20 g;
• cocoa - 60 g.

Composition (cream):

• powdered sugar (you can make homemade with vanilla) - 160 g;
• sour cream (homemade, oily) - 450 ml.

Composition (filling):

• cherry (frozen, fresh, canned) - 400 g.

Composition (decoration):

• chocolate (favorite grade) - 40 g.

 

Stages of preparation:

1. Dry components of the dough (except sugar) are combined, stirred with a spoon.
2. Sugar is dissolved with a mixer in warm oil. To do this, beat the mixture for a couple of minutes.
3. Fresh eggs are driven into the butter, again beaten for 2 minutes.
4. The liquid and dry mixtures are combined.
5. A fermented milk product is added (kefir, yogurt, buttermilk), beat thoroughly (about 2 minutes).
6. The preform is poured onto oiled paper in a detachable form. The product is baked for 40 minutes. It is necessary to periodically look at the cake, pierce it with a wooden stick. The temperature is moderate (160 degrees).
7. Lush cake is cut into 3 sheets.
8. Sour cream, powder beat in a dense cream. Layers of cakes are layered to them.
9. On each layer lay berries.
10. The top of the cake is tightly covered with cream.
11. Decorate the product with cherries, pieces of chocolate (or chocolate chips). The cake should be cooled for several hours.

This is a summer and winter treat for tea, coffee, hot chocolate or juice. And also the dessert is well complemented with a scoop of ice cream.

With curd cream

Cake with curd cream and cherry turns melting, very tender, without sharp contrasts. Fermented milk product and berries combine well.

Ingredients (vanilla biscuit):

• powdered sugar - 110 g;
• salt (small) - 2 g;
• yolks - 2 pcs.;
• baking powder - 14 g;
• proteins - 4 pcs.;
• milk - 80 ml;
• vanilla - 10 g;
• flour - 130 g;
• vegetable oil (odorless) - 60 ml.

Composition (impregnation):

• milk - 200 ml;
• white chocolate - 70 g.

Composition (curd cream):

• non-acidic soft homemade cottage cheese - 180 g;
• cream (from 33%) - 140 ml;
• milk - 40 ml;
• icing sugar - add to taste;
• vanilla - 5 g;
• coconut flakes - 30 g.

Composition (layer):

• cherry jam - 150 g;
• Cherry (dried) - 150 g.

Composition (chocolate icing):

• white chocolate - 55 g;
• butter - 25 g.

 

Stages of preparation:

1. Three times sift the mixture of baking powder, 85 g of powdered sugar, flour, salt.
2. Yolks, butter, vanilla, milk are whipped on a high-power mixer until foam.
3. Dry and liquid workpieces are mixed with a spatula.
4. Proteins and sugar residue are adjusted with a mixer to a stable foam.
5. A quarter of the protein mass is added to the dough. Stir very carefully.
6. The remaining proteins are transferred to the mixture and mixed.
7. This biscuit mass is baked for 25 minutes, setting the temperature to 160 degrees. Cakes are divided into 3 parts only after cooling and "rest" for 2 hours.
8. Melt white chocolate in warmed milk. 3 cakes are saturated with this impregnation.
9. From cream, powders whip a firm cream.
10. Cottage cheese, milk, vanilla are ground in a blender.
11. Cream, coconut, cottage cheese cream are carefully combined.
12. Steamed dried cherries are finely chopped.
13. The jam is warmed up a bit to make it more liquid, wiped through a sieve and mixed with cherry.
14. White chocolate icing is prepared: chocolate is softened in a water bath, removed from the stove.
15. Butter is mixed in chocolate.
16. Layers of cake are collected in the following sequence: cake, jam with cherries, cream. Repeat until the ingredients run out.
17. Glaze is poured onto the cake from above. Dessert freezes for several hours.
18. The infused cake is decorated at its discretion.

Cakes soaked in milk, curd cream, jam, delicate white chocolate - all the components of the cake melt in your mouth. Many will like the balanced, non-sugary taste of this dessert.

With sour cream

Chocolate cake with cherries and sour cream turns out to be tender and moist, like ice cream. Thanks to hot chocolate, the cream becomes completely soft. And chocolate sets in a tight crust.

Composition (dough):

• cocoa powder - 120 g;
• baking powder - 16 g;
• sugar - 200 g;
• eggs - 5 pcs.;
• flour - 260 g.

Composition (cream):

• vanilla extract - 3 drops;
• sour cream - 1 l;
• icing sugar - 180 g;
• cocoa - 80 g.

Composition (glaze):

• dark chocolate - 140 g;
• butter - 140 g.

Composition (filling):

• water - 200 ml;
• starch - 40 g;
• sugar - 125 g;
• cognac - 20 ml;
• dark chocolate - 60 g;
• cherry (fresh, frozen) - 1 kg.

 

Stages of preparation:

1. The filling is prepared: pitted cherries, water (100 ml), sugar is boiled at a gentle boil for 10 minutes.
2. Starch is mixed with 100 ml of cold water, poured into a cherry removed from the fire. The mass is well stirred.
3. Return the mass to the fire and boil for another minute.
4. Allow the cherry to cool and strain it from the liquid.
5. For cake 6 minutes beat sugar, eggs.
6. Pour flour, cocoa, baking powder, beat to the consistency of a gentle cream.
7. Bake on parchment in a heat-resistant container for 15 minutes. Choose a temperature of at least 180 degrees.
8. Cakes are divided into a couple of parts.
9. Sour cream, extract, powder are whipped at medium power.
10. Collecting a cake in high form, alternate a biscuit, a thickened cherry syrup, cherries, cream, grated chocolate.
11. For the top layer, the remaining cream is tinted with cocoa, whipped. They fill the surface of the product. Cake freezes in a freezer for 4 hours.
12. Icing is prepared: chocolate and butter are heated in the bath, stirring occasionally. Fill it with a frosted cake. Chocolate will harden quickly.
13. For dessert, lay the cherry berries.

The layers of thick berry “jelly” and sour cream in the cake mix slightly, creating a marble pattern and a special taste.Eat such a cake well chilled or at room temperature.

Chocolate Mousse Cake with Cherry

This is a creamy chocolate mousse with sweet and sour berries on a chocolate dough. Suitable for all lovers of such desserts.

Composition (chocolate base):

• eggs - 2 pcs.;
• Cocoa - 25 g;
• flour - 70 g;
• sugar - 50 g.

Composition (mousse):

• gelatin - 6 g;
• milk - 100 g;
• sugar - 40 g;
• black chocolate - 90 g;
• cream (33% and above) - 250 g.

Composition (filling):

• Cherry - about 100 g.

Stages of preparation:

1. 10 min. beat the egg-sugar mixture.
2. Flour is mixed with cocoa whisk.
3. In small batches, pour the dry mixture into the eggs, stirring.
4. Bake the base for 10 minutes. at 180 degrees.
5. Set the workpiece to cool completely.
6. Gelatin is poured with water to swell.
7. Cream, whisk sugar. The cream should be dense.
8. Boil milk.
9. Chocolate is "dissolved" in a water bath.
10. Hot milk, gelatin is mixed until the grains dissolve. Milk should be allowed to cool for half a minute before gelatin is added.
11. Liquid chocolate, milk mix, cool.
12. Cream, cold chocolate mass are combined.
13. Assemble the product in a detachable high form.
14. Layers alternate as follows: dough, cherries, chocolate mousse. The treat dries for 3 hours (at low temperature).

This is a very delicate product in which there is almost no dough. Tea, milk shake are perfect for dessert.

With whipped cream

Cream and cherry are laid out in the form of a “snail”, which is why the cake is very beautiful in section. The "snail" is located between the biscuits in the form of a thick cream layer.

Composition (dough):

• Cocoa - 40 g;
• baking powder - 20 g;
• eggs - 3 pcs.;
• flour - 140 g;
• butter - 90 g;
• sugar - 130 g.

Composition (filling):

• sugar - 100 g;
• cognac - 35 ml;
• seedless cherries - 350 g

 

Composition (cream):

• vanilla - 18 g;
• icing sugar - 130 g (to taste);
• cream (35%) - 550 ml.

Composition (decoration):

• dark chocolate - 140 g.

Stages of preparation:

1. The oil is softened.
2. Flour with baking powder and cocoa powder are combined.
3. The oil and dry workpiece are ground into a paste.
4. Beat the yolks with sugar.
5. Mix cold proteins with a mixer into thick foam.
6. Yolks are poured into chocolate dough.
7. Mix the protein foam very smoothly.
8. In greased form (any odorless fat) bake cake for 25 minutes. (at 180 degrees).
9. After a couple of hours, the biscuit is divided into parts.
10. Cherry is mixed with sugar, set aside for a while so that the berries let the juice go.
11. Boil the workpiece in juice for 2 minutes, filter.
12. Pour alcohol into the berries, insist 5 minutes.
13. The cream is very cold. Beat until a strong texture. Pour vanilla, powder, whisk.
14. Finished cakes are soaked in cherry syrup.
15. Spread cherries on top in a spiral, place a cream between them.
16. The second impregnated cake is laid on top, filled with cream.
17. Level the surface with a spatula, sprinkle with chocolate.

The cake can be cooled, but can be consumed immediately. Delicious treat served with cool cherry compote.

Cooking based on biscuit

The filling from slices of biscuit and cream looks original, and the dough in this form is better saturated. The cream is made from condensed milk, the sweetness of which is complemented by sour cherry.

Structure:

• condensed milk - 1 can;
• eggs - 4 pcs.;
• cherry - 175 g;
• oil - 135 g;
• sour cream - 130 g;
• flour - 230 g;
• cocoa - 95 g;
• vanilla - 15 g.

Stages of preparation:

1. Yolks are beaten with half a serving of sugar, vanilla, flour, 60 g of cocoa.
2. The whites are whipped into the foam, pour in the remaining sugar, continue intensive work with a whisk for 3 minutes
3. Connect 2 masses.
4. Bake the base for 45 minutes at 180 degrees. Then the biscuit should completely cool.
5. 100 g of oil are softened, whipped with condensed milk.
6. Pour cherry into the cream.
7. Divide the dough into 2 plates. One is used as the basis of the cake. The second plate is cut into cubes, mixed with the filling.
8. Spread the filling on the biscuit base.
9. In slightly warmed sour cream, melt the sugar, the remainder of the oil.
10. Introduced into a warm mass of cocoa.
11. Pour the cream with icing over the cake. Cool the product for 2 hours.

The cake has an unusual shape and especially delicate texture. The glaze is quite soft.This is one of the most tender, "melting" versions of this treat.

With nuts

The taste of coffee, nuts, a slight taste of alcohol complement sweet and sour cherries. Tart chocolate creates a "delicious" contrast.

Ingredients (chocolate biscuit):

• nuts (walnuts) - to taste;
• flour - 150 g;
• sugar - 200 g;
• water - 80 g;
• Cocoa - 130 g;
• baking powder - 25 g;
• coffee - 25 g.

Composition (cream):

• vodka - 16 g;
• canned cherries - 250 g;
• icing sugar - 50 g;
• brewed coffee - 170 g;
• oil - 200 g;
• flour - 35 g.

Composition (glaze):

• chocolate - medium tile;
• water - 35 g;
• oil - 110 g.

 

Stages of preparation:

1. Coffee, flour, cocoa, baking powder are well mixed.
2. The yolks are diluted with warm water, sugar is added. Beat until 3 times weight increase (15 min.).
3. The protein is whipped with salt until a foam is obtained.
4. Foam is introduced into the yolk.
5. The dry mixture is combined with liquid.
6. Spread the workpiece in the form, sprinkle with nuts.
7. Bake the mixture for 15 minutes. at 220 degrees. It is better to preheat the oven.
8. Soak cherries (without liquid) with vodka for 10 minutes.
9. Powdered sugar, flour whisk is mixed with brewed coffee. Boil a mass of 1 min. (to the density of the cream). Cool, add oil.
10. Excess liquid is poured from the berries, pour them into the resulting cream, spread it in an even layer on the biscuit.
11. The product is allowed to cool.
12. To glaze water, chocolate is heated in a bath, oil is introduced.
13. This product is carefully poured into the product, cooled.

Cake with cherries and nuts served with your favorite non-alcoholic and low alcohol drinks (such as cocktails).

Chocolate treat with cherry is a soft, sweet and sour treat. Representatives of all generations love this dessert can be called universal.