Chocolate cake with cherry layer
12 servings
120 minutes
Chocolate cake with cherry filling is a refined dessert of Belarusian cuisine that combines the tenderness of airy sponge cake with the rich sweet-sour note of cherry filling. Its rich chocolate flavor, enhanced by a subtle coffee aroma, makes it an ideal treat for special occasions. The origins of such cakes can be found in traditional recipes from Eastern Europe, where cherries are often used to add depth to baked goods. The juicy cream made from sour cream and butter adds velvetiness, while the glaze provides an elegant finishing touch. This cake not only delights with its taste but also becomes a decoration for any festive table, reminding one of warm family evenings and cozy tea gatherings. The wonderful balance of sweetness and slight tartness makes it truly unforgettable.
1
Preheat the oven to 200 degrees. Melt the butter (margarine) and let it cool. Whisk the eggs and sugar until light, white foam forms. Dissolve the coffee in warm milk. Mix all the dry ingredients (previously sifted) well. Combine the sugar-egg mixture, melted butter, and milk with coffee. Mix everything well. Gradually add the dry ingredients and mix thoroughly. The dough should have a consistency like thick sour cream.
- Butter: 400 g
- Chicken egg: 5 piece
- Sugar: 3.4 tablespoons
- Milk: 200 ml
- Instant coffee: 2 teaspoons
- Baking powder: 2 teaspoons
- Vanilla sugar: 2 teaspoons
- Wheat flour: 2 tablespoons
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
Line the baking tray with parchment paper greased with vegetable oil. Pour the batter and spread it evenly with a spatula. Bake at 200 degrees for about 20-30 minutes. Adjust the baking time and temperature according to your oven. Check readiness with a wooden stick - it should come out dry. While the cake cools, prepare the cream.
- Butter: 400 g
3
Preparing the cream. Mix sour cream, sugar, flour, and egg. Cook the mixture in a water bath, stirring constantly, until thickened. After cooling, it should become a thick mass. Whip the butter separately, adding the cooled custard mixture one spoon at a time while continuing to whip.
- Sour cream 20%: 300 g
- Sugar: 3.4 tablespoons
- Wheat flour: 2 tablespoons
- Chicken egg: 5 piece
- Butter: 400 g
4
Assembling the cake. Cut the cooled cake in half, then slice each half horizontally, trimming the edges. We have four layers now. Spread cherry filling and cream between the layers, and decorate to your taste and imagination.
- Cherry jam: 1 jar
5
Preparing the glaze. The proportions are arbitrary (depends on the desired amount of glaze). In a small saucepan, heat cream (22% for me) with butter, break in the chocolate. Remove from heat, mix well until smooth. Cool slightly (the glaze will thicken further). Place in a parchment paper cone and draw.
- Butter: 400 g