Cherry chocolate cake with sour cream

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   We start preparing the cake by pouring the pitted cherries with sugar the night before, mixing well, letting it sit, leaving for several hours (for example, overnight). The cherries will release juice and almost all the sugar will dissolve. The photo shows a cherry that has already released its juice. Later we will prepare the cake filling from it.

2. STEP 2

   

   Before you start preparing the cakes, grind the butter or margarine, put it in a saucepan and dissolve over low heat, stirring. Then let it cool.

3. STEP 3

   

   We prepare products for the future biscuit. Sift flour and cocoa powder.

4. STEP 4

   

   Prepare two bowls. In one bowl, mix all the dry ingredients: flour, cocoa, baking powder, sugar.

5. STEP 5

   

   We get this dry mixture.

6. STEP 6

   

   Drive the eggs into another deep bowl and beat them at medium speed for 3-5 minutes.

7. STEP 7

   

   Mix the eggs, kefir and butter and bring until smooth with a whisk or blender.

8. STEP 8

   

   Then we combine the contents of 2 bowls: dry and liquid mixtures, mix thoroughly with a whisk, process until all lumps disappear. Prepare a springform pan by lining it with parchment paper.

9. STEP 9

   

   Pour the dough into and bake in silence for about forty minutes at 180 degrees. For the first 20 minutes, do not open the oven so that the biscuit does not fall off. Check for doneness with a toothpick.

10. STEP 10

    

    While the sponge cake is baking, prepare the ingredients for the sour cream: powdered sugar, vanilla, thick fat sour cream.

11. STEP 11

    

    Mix the ingredients for the cream thoroughly. If the sour cream is fatty or thick, just mix them thoroughly with a spoon. If your sour cream is thin or low in fat, then you can add a packet of thickener to the cream and quickly and thoroughly mix, avoiding the appearance of lumps. As you can see in the photo, my cream does not spread, it holds its shape well, since the sour cream is of high quality.

12. STEP 12

    

    Cool the finished cake in the mold, cover it with a napkin, take it out onto a board and cut it into 3 layers. Since the sponge cake in our recipe is weighted with butter and kefir and turns out to be quite dense, it would be a good idea to soak it. We prepare the impregnation from cognac and part of the cherry syrup, which was formed after we infused peeled cherries with sugar (we dilute it a little with water and almost bring our impregnation to a boil - see the list of ingredients in the recipe).

13. STEP 13

    

    Preparing the filling for the cake. Pour the juice formed in the cherries, which we mixed with sugar the day before, into a saucepan. Dissolve a tablespoon of starch in cherry juice.

14. STEP 14

    

    Place the saucepan on low heat, add the cherries, mix everything thoroughly, quickly and cook briefly until the filling thickens, stirring regularly so as not to burn. Remove the saucepan from the heat and cool the filling.

15. STEP 15

    

    Assembling the cake: Divide the cream into 3 equal parts, the filling into 2 parts (you can leave 4-5 tablespoons for a design on the top of the cake). Place the first cake layer on a plate, grease 1/3 of the cream and lay out one half of the filling. Place the second cake layer on top, distribute another 1/3 of the cream and the remaining filling over it.

16. STEP 16

    

    Cover the cake with the third layer. Lubricate it with the remaining cream, and place chopped dark or milk chocolate (5-6 squares) on top of it. Sprinkle the sides of the cake with cookie crumbs. Use the filling left for decoration to make a design on the cake. I got this little scarlet flower in the center :) We put the cake in the refrigerator to soak. In a couple of hours it will be ready to serve. Let's get it and help ourselves!

Comments on the recipe

Oksana Debda

15.12.2023

4.6

Your cake is simply delicious. I decided to make it for my dad's birthday. All the guests were absolutely delighted and many asked for the recipe for such a delicious cake. The sour cream is so tender that you can’t tear yourself away, and the sourness from the cherries adds zest to the cake.

mother of a sweet tooth

15.12.2023

4.8

Oksana, you are right, he is truly a delight! When it ended, we were upset, but it’s not a problem - you can make more! I’m sincerely glad that you were able to pamper yourself and your guests with this recipe! If you like the combination: cherry-cocoa-sour cream, try another cake that I made before this recipe, it is also very tasty. It is on our website - Sour cream cake with cherries.