Sponge cake with cherries with butter and chocolate cream

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   The base of the cake is a chocolate chiffon sponge cake. It is distinguished by its special airiness, tenderness, and moist structure. The ingredients are indicated for one large sponge cake, it is better to bake it in a mold with a diameter of 26cm or larger, since I don’t have such a mold, I baked it in two molds measuring 24cm

2. STEP 2

   

   To prepare a sponge cake, mix cocoa and instant coffee, add warm water and mix until smooth.

3. STEP 3

   

   We divide the eggs into whites and yolks; we need 8 whites and 5 yolks. Separate very carefully so that not a drop of yolk gets into the whites. Beat the yolks with sugar (180g) until they increase in volume

4. STEP 4

   

   When the yolks are well beaten in small portions, add vegetable oil

5. STEP 5

   

   Constantly whisking

6. STEP 6

   

   Add cocoa and coffee solution in small portions, stirring constantly

7. STEP 7

   

   Sift flour with baking soda and baking powder

8. STEP 8

   

   Mix into the dough

9. STEP 9

   

   Mix well

10. STEP 10

    

    Add a pinch of salt to the whites and beat until stiff peaks form. Add 45 g of sugar to well-beaten whites and beat until stiff.

11. STEP 11

    

    Add the whites in small portions to the dough and knead with gentle movements.

12. STEP 12

    

    Pour the finished dough into the mold and bake at 170C for about 40 minutes until ready. During the baking process, do not open the oven door for the first 30 minutes!

13. STEP 13

    

    Remove the finished biscuit from the oven and cool. It's better to do it upside down

14. STEP 14

    

    To do this, take 4 cups of the same height, turn the finished biscuit in the mold over and place it on the edges of the cups, leave until it cools completely. If you cool it upside down, do not grease the pan with anything before baking, otherwise the biscuit will simply fall out. For lubrication I used 2 creams

15. STEP 15

    

    First cream: melt the chocolate in a water bath

16. STEP 16

    

    Beat cream cheese with lemon zest and melted chocolate

17. STEP 17

    

    The cream is ready

18. STEP 18

    

    Second chocolate: beat butter at room temperature with powdered sugar until fluffy

19. STEP 19

    

    Melt dark chocolate in a double boiler

20. STEP 20

    

    and add to the butter

21. STEP 21

    

    Beat everything thoroughly

22. STEP 22

    

    If desired, you can add 1 tbsp. thick, non-sour sour cream (I didn’t add)

23. STEP 23

    

    The cream is ready

24. STEP 24

    

    Let's start assembling the cake. Divide the biscuits into 2 parts, making 4 layers

25. STEP 25

    

    Spread the first layer with chocolate cream

26. STEP 26

    

    Place cherries on top (I used canned cherries in my own juice)

27. STEP 27

    

    Cover with the second cake layer and grease it with butter cream. Place chocolate cream and cherries on the third cake layer. Cover with the fourth layer. Grease the top and sides of the cake with the remaining chocolate cream, smooth and decorate. I sprinkled the sides with almond petals, first fried them in a frying pan, and squeezed curls on top using a pastry bag. We leave the cake to soak; the cake does not require particularly long soaking, since the cakes are not obtained with

Comments on the recipe

☺Modnica

12.11.2023

4.6

And another cherry beauty! Try the video recipe for chocolate cake with cherries - heavenly delight!

Anahit

12.11.2023

4.9

Who is it that doesn’t bake our cakes? Our Irisha? What would happen if you baked. Ishisha, the cake turned out great, I haven’t read the recipe yet, but when I saw it I wanted to express my admiration. The cake was decorated very tastefully, and the cross section shows how delicious it is. Did you decorate the cake with a pastry syringe? You see, I also need to buy a syringe. Well done.

Feruzolda

12.11.2023

4.9

I’ll make it one of these days, thanks for the recipe, and you try mine - simple and tasty

Faith faith

12.11.2023

4.8

A beautiful cake - nothing extra. The combination of cherries and chocolate is undeniably delicious! The cut is also beautiful!

Irisha

12.11.2023

4.5

Anait, Vera, I’m very glad that Anait liked the cake, I bake cakes, but only for the holidays))) and this month I have three of them)) so I’ll bake cakes! I decorated it with a syringe, I just bought it recently, so I’m learning a little

Shura

12.11.2023

4.9

Irisha did the right thing by making the cake herself, and not buying it from a pastry shop, you can’t help but like a homemade cake, it was prepared without any violations, for yourself, all the products that go into its preparation are fresh, high-quality, we carefully study and follow the cooking technology completely, that’s why homemade cakes turn out so delicious, I’m very glad that you, Irisha, pleased yourself, your family and us all with such a delicious, beautiful and easy-to-follow recipe, cherries and chocolate cream with butter and cream cheese complement the cake so well and give it a delicious taste, well done Irisha, everything turned out great!!!

Catherine

12.11.2023

4.5

Dear author, I want to make a cake according to your recipe, but I didn’t understand some points: the mold was not greased so that the cake would not fall out while cooling. How did they get him then? Or was the form detachable? Next, if you baked two cake layers, where was the dough (the second half) while the first cake was baking and cooling? Didn’t it “fall”, because proteins settle quite quickly?