Chocolate Cake with Cream and Cherries

"Gentle, like a declaration of love. But much tastier."
Preparation40 min.
Cooking50 min.
Тotal90 min.
Servings12-14 pieces
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  • for the layers
  • eggs - 5
  • sugar - 1/2 cup (120 g)
  • vanilla sugar - 1 packet
  • flour - 3 1/3 tbsp (50 g)
  • cocoa - 2 2/3 tbsp (40 g)
  • baking powder - 1/2 packet
  • milk - 2/3 cup (150 ml)
  • for the vanilla cream
  • milk - 2 cups (500 ml)
  • starch - 1/5 cup (65 g)
  • vanilla - 1 pod
  • sugar - 2/5 cup (100 g)
  • white chocolate - 3.5 oz (100 g)
  • cream - 4/5 cup (200 ml) for beating
  • cherries - 1 can cocktail, drained from a compote, or fresh
  • jam - cherry
  • morello cherry liqueur - for sprinkling the cake layers


To prepare the cake layers, separate the egg yolks from the whites. Beat the egg yolks with the vanilla sugar and granulated sugar. Sift the flour with the baking powder and cocoa and beat them with the eggs. Under continuous beating, add the milk - 2/3 cup (150 ml). Finally, stir the mixture with the beaten egg whites with a little sugar.

Divide the mixture in 2 and bake the cake layers in a preheated oven at 356°F (180 °C) for about 20 minutes. You can bake 1 whole layer for 30 minutes and then divide it into 2. For the vanilla cream, dissolve the starch in a little bit of the milk, and put the rest on the stove with the sugar and scraped vanilla pod.

Once they come to a boil, remove from the heat, remove the pod and mix with the starch. Return it to the heat and stir until thickened. Then mix it with crushed white chocolate and remove it from the heat again. Allow it to cool very well and mix it with the pre-whipped cream.

Place the first cake layer in a tray and sprinkle it well with the liqueur. Put a layer of vanilla cream on top, place cherry jam and cocktail cherries, smear it with cream again until covered, put the second layer on, sprinkle it again with liqueur and cover the entire cake with cream.

Make decorations as desired and put the cake in a cool area for 2 hours.


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