Chocolate-cherry cake
8 servings
80 minutes
Chocolate-cherry cake is a true embodiment of Russian culinary generosity. Its roots go back to the traditions of homemade pies, where hostesses skillfully combined the rich taste of cocoa with the tartness of cherries, creating a magical contrast. The delicate sponge is soaked in aromatic cognac, while the creamy condensed milk frosting gives the cake a velvety texture. The cocoa glaze completes the picture, covering the dessert with a glossy chocolate layer. This cake is perfect for cozy family evenings, holidays, and special occasions. Each slice is a harmony of flavors: the sweetness of chocolate, the softness of cream, and a refreshing fruity note.
1
About a week before the 'X' hour, pour two cups of cherries with half a glass of cognac. If there's no cognac, use vodka. Personally, I've made this substitution several times. I like it when there are a lot of cherries, so I take 2.5-3 cups.
- Cherry: 500 g
2
For the test, we take 3 cups of flour, 3 eggs, 2 cups of sour cream, 1 cup of sugar, 2 tablespoons of cocoa, and 0.5 teaspoons of baking soda. We knead the dough, place it in a greased form, and bake for about 50 minutes at a temperature of 180–200 degrees.
- Wheat flour: 3 glasss
- Chicken egg: 3 pieces
- Sour cream: 2 jars
- Sugar: 1 glass
- Cocoa: 2 tablespoons
- Soda: 0.5 teaspoon
3
For the cream, we mix the contents of a can of condensed milk and a pack of butter in a mixer. ATTENTION!!! Only whole condensed milk with sugar and natural butter are suitable for this recipe! I also add cocoa and a bit of cherry brandy.
- Condensed milk: 1 jar
- Butter: 200 g
- Cocoa: 2 tablespoons
4
Now carefully cut the cake in half with a long sharp knife and use a fork (or spoon) to remove the flesh. Mix the extracted sponge cake with 2/3 of the cream and cherries soaked in cognac, and return it to both halves of the cake. Then spread the remaining cream on the bottom half and cover it with the second half. If this method seems too labor-intensive, you can simply cut off the top of the cake, scoop out the flesh, mix it with the cream, and close it back with the resulting 'lid'.
- Cherry: 500 g
5
Next, press down so that the filling is compacted.
6
Now for the glaze: mix 7 tablespoons of sugar with 3 tablespoons of milk and 2 tablespoons of cocoa. Place on the stove and, stirring continuously, bring to a boil, then turn off the heat and add a tablespoon of butter. Mix thoroughly and cover the cake with the resulting glaze.
- Sugar: 1 glass
- Cocoa: 2 tablespoons
- Condensed milk: 1 jar
- Butter: 200 g