Chocolate cake with cherry jam
8 servings
240 minutes
Chocolate cake with cherry jam is a delicate combination of rich chocolate flavor and the tangy acidity of cherries. This dessert, inspired by classic American cakes, has gained popularity due to its harmony of textures: moist layers, airy creamy frosting, and thick aromatic jam. The cake melts in your mouth, with the deep chocolate hue complemented by fruity freshness. It is often made for special occasions as it impresses not only with its taste but also with its elegant appearance. It pairs wonderfully with a cup of aromatic coffee or hot cocoa, making any tea time truly cozy. The decoration of nuts, fruits or candies makes it versatile for any celebration. Chilled cake acquires a rich flavor and becomes even more tender; therefore it is best served after a few hours in the refrigerator.
1
Start with cherry jam. But first, take the butter out of the fridge; it should be softened.
- Butter: 240 g
2
Place the cherries in a saucepan and sprinkle with three tablespoons of sugar. Cook for 20 minutes, then drain the excess liquid and mash the cherries slightly with a fork. Add starch and cook until thickened. Let it cool. Preheat the oven (180 degrees).
- Frozen cherries: 500 g
- Sugar: 250 g
- Cornstarch: 1 tablespoon
3
Now for the cakes. Lightly beat the eggs and mix with the milk. Then add the other ingredients. Mix cocoa separately with melted butter (60 g of butter + 60 g of vegetable oil), then add to the flour mixture. Add vinegar last. It's better to bake the cakes one at a time. With a diameter of a springform pan of 22-24 cm, you will get three cakes. Use kitchen scales to divide the dough into three equal parts. Cut out three even circles from baking paper for the bottom of the pan and grease the sides with butter. Each cake should be baked for about 20 minutes. Don't overbake; check the cake with a toothpick after 15 minutes, and if it's ready - take it out confidently. Cool the cakes on a rack. After that, tightly wrap them in plastic wrap and put them in the fridge for a couple of hours. This way, the cakes will become moist and soft.
- Chicken egg: 2 pieces
- Milk: 280 ml
- Wheat flour: 250 g
- Soda: 1.5 teaspoon
- Salt: 1 teaspoon
- Cocoa: 55 g
- Butter: 240 g
- Vegetable oil: 60 ml
- Wine vinegar: 1 tablespoon
4
About 20 minutes before assembling the cake, make the cream. Beat 180 grams of butter with powdered sugar until fluffy and smooth. Then gradually add the cream cheese.
- Butter: 240 g
- Powdered sugar: 200 g
- Cream cheese: 500 g
5
Now let's assemble the cake. Cut off the domes formed during baking from the layers. Spread a layer of cream about 1 cm thick on the first layer, then add the jam (leaving 1-2 cm from the edge). Do the same with the next layer. Place the last layer upside down for a flat surface so that decorations don't slide off. Cover the surface of the cake with cream. You can use nuts, fruits, and berries for decoration. The children's version can be decorated with colorful candies and paper streamers.
- Frozen cherries: 500 g
- Cream cheese: 500 g
6
Leave the cake in the refrigerator for a few hours, or better - overnight.