This Chocolate Cake with Cherries and Sour Cream is a delightful dessert that brings together the richness of chocolate, the tartness of cherries, and the creaminess of sour cream. Perfect for celebrations or simply satisfying a sweet tooth, this cake is sure to impress your family and friends. The combination of flavors and textures creates a memorable treat that isn’t just visually appealing but also irresistible.
Gather Your Chocolate Cake with Cherries and Sour Cream Ingredients
Here’s what you need to whip up this delicious cake:
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For the Cake:
- 4 eggs
- A pinch of salt
- 140 g (¾ cup) sugar
- 150 g (1¼ cups) sifted all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 100 ml (⅓ cup plus 1 tablespoon) hot milk
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For the Cherry Filling:
- 300 g (about 2 cups) pitted cherries
- 40 g (⅓ cup) sugar (for cherry filling)
- 100 ml (⅓ cup plus 1 tablespoon) water
- 1 tablespoon starch
- 20 ml (1.5 tablespoons) cold water
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For the Sour Cream Layer:
- 600 g (about 2½ cups) well-chilled sour cream (20% fat)
- 100 g (1 cup) powdered sugar
- Vanilla extract (to taste)
- 2 to 3 tablespoons lemon juice
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For the Glaze:
- 100 g (about 3.5 oz) chocolate
- 80 g (about 5.5 tablespoons) butter
- 3 tablespoons cocoa powder (for cream)
Step-by-Step Chocolate Cake with Cherries and Sour Cream Recipe
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Preheat the oven to 170°C (340°F). In a mixer, beat the eggs and salt until fluffy. Gradually add sugar, continuing to beat until the mixture turns almost white.
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In a separate bowl, combine the sifted flour, cocoa powder, and baking powder. Gradually mix this dry mixture into the egg mixture, alternating with the hot milk, until you obtain a thick batter.
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Line a baking sheet with parchment paper and pour in the batter. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
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For the cherry filling, heat the cherries and 40 g of sugar in a saucepan until boiling. In a separate bowl, mix the starch with cold water until smooth, then add this mixture to the boiling cherries along with 100 ml of water. Stir well and let it cool.
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For the sour cream layer, combine the chilled sour cream, powdered sugar, and vanilla extract in a mixing bowl. Beat until thick and creamy. Gradually add lemon juice to taste.
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Once the cake has cooled, cut out a round base from it. In a cooking ring, layer the base with the cherry filling, followed by a layer of the sour cream mixture, and then biscuit cubes (if desired). Repeat the layers as necessary. Chill the assembled cake in the refrigerator to set.
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For easier glazing, freeze the layered cake. To prepare the chocolate glaze, melt the chocolate and butter in a heatproof bowl over simmering water until smooth. Once melted, pour over the chilled cake. Decorate with crumbs of the remaining cake or chocolate shavings. Chill again before serving.
The Best Way to Serve It
When it’s time to enjoy your Chocolate Cake with Cherries and Sour Cream, carefully remove it from the cooking ring. Slice it into generous wedges and serve on beautiful plates. You can garnish each slice with a fresh cherry or a dollop of whipped cream for an added touch. This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee, making it a perfect dessert for any occasion.
Expert Tips for Chocolate Cake with Cherries and Sour Cream
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Don’t Rush the Cooling Process: Ensure the cake is completely cool before you layer it. This will help the layers hold their shape and maintain a nice texture.
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Fresh Cherries or Frozen: You can use fresh or frozen pitted cherries for the filling. If using frozen, let them thaw and drain any excess liquid before cooking.
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Adjust the Sweetness: Taste the sour cream mixture before adding all the lemon juice and powdered sugar. Adjust according to your sweetness preference or the tartness of the cherries.
Chocolate Cake with Cherries and Sour Cream: Frequently Asked Questions
Q1: Can I make this cake in advance?
A1: Yes! This cake can be made a day ahead. Just keep it covered in the refrigerator and it will stay fresh.
Q2: How long does this cake last?
A2: The cake is best eaten within 3-4 days. Keep it stored in the fridge.
Q3: Can I substitute the sour cream?
A3: Yes! Greek yogurt or crème fraîche can be excellent alternatives if you’re looking for a different flavor or texture.
With its beautiful layers of chocolate, cherries, and creamy goodness, this Chocolate Cake with Cherries and Sour Cream is bound to be a hit at your next gathering. Enjoy baking and treating your loved ones to something special!
Chocolate Cake with Cherries and Sour Cream
This Chocolate Cake with Cherries and Sour Cream combines the richness of chocolate, tart cherries, and creamy sour cream, making it a delightful dessert perfect for any occasion.
For the Cake
- 4 pieces eggs
- a pinch none of salt
- 140 g sugar ((¾ cup))
- 150 g sifted all-purpose flour ((1¼ cups))
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 100 ml hot milk ((⅓ cup plus 1 tablespoon))
For the Cherry Filling
- 300 g pitted cherries ((about 2 cups))
- 40 g sugar ((for cherry filling, ⅓ cup))
- 100 ml water ((⅓ cup plus 1 tablespoon))
- 1 tablespoon starch
- 20 ml cold water ((1.5 tablespoons))
For the Sour Cream Layer
- 600 g well-chilled sour cream ((20% fat, about 2½ cups))
- 100 g powdered sugar ((1 cup))
- to taste none vanilla extract
- 2-3 tablespoons lemon juice
For the Glaze
- 100 g chocolate ((about 3.5 oz))
- 80 g butter ((about 5.5 tablespoons))
- 3 tablespoons cocoa powder ((for cream))
Preparation
- Preheat the oven to 170°C (340°F). In a mixer, beat the eggs and salt until fluffy.
- Gradually add sugar, continuing to beat until the mixture turns almost white.
- In a separate bowl, combine the sifted flour, cocoa powder, and baking powder.
- Gradually mix this dry mixture into the egg mixture, alternating with the hot milk, until you obtain a thick batter.
- Line a baking sheet with parchment paper and pour in the batter.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
Cherry Filling
- Heat the cherries and 40 g of sugar in a saucepan until boiling.
- In a separate bowl, mix the starch with cold water until smooth, then add this mixture to the boiling cherries along with 100 ml of water.
- Stir well and let it cool.
Sour Cream Layer
- Combine the chilled sour cream, powdered sugar, and vanilla extract in a mixing bowl.
- Beat until thick and creamy.
- Gradually add lemon juice to taste.
Assembly
- Once the cake has cooled, cut out a round base from it.
- In a cooking ring, layer the base with the cherry filling, followed by a layer of the sour cream mixture.
- Repeat the layers as necessary and chill the assembled cake in the refrigerator to set.
Glazing
- For easier glazing, freeze the layered cake.
- To prepare the chocolate glaze, melt the chocolate and butter in a heatproof bowl over simmering water until smooth.
- Once melted, pour over the chilled cake.
- Decorate with crumbs of the remaining cake or chocolate shavings, and chill again before serving.
Don’t rush the cooling process; ensure the cake is completely cool before layering. You can use fresh or frozen pitted cherries for the filling. Adapt the sweetness of the sour cream mixture to your taste preferences.
