Step-by-step instructions
Bake the cake: Preheat your oven to 170°C (340°F). In a mixing bowl, combine the eggs and sugar, then beat until fluffy. Gradually add milk, oil, cocoa powder, baking powder, and flour. Mix until smooth. Pour into a greased cake pan and bake for 30–35 minutes. Once done, allow it to cool before slicing it in half.
Prepare the cherries: In a saucepan, combine the pitted cherries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens. Let it cool once done.
Make the cream layer: In a separate bowl, whisk together the cold cream, cream cheese (or mascarpone), powdered sugar, and a splash of vanilla extract until you achieve soft peaks.
Assemble the cake: Place the first half of the cake on a serving plate. Soak it with a mixture of milk and cocoa, followed by a generous layer of cream and a portion of the cooked cherries. Repeat this with the second half of the cake.
Chill and finish: Cover the top of the cake with the remaining cream mixture. Chill in the refrigerator for 3–4 hours before serving to allow the flavors to meld beautifully.
Best ways to enjoy it
To serve this Chocolate Cherry Cream Cake, consider dusting the top with cocoa powder or a sprinkle of chocolate shavings for an extra touch. Fresh mint leaves also make a great garnish, adding a pop of color. Pair it with a scoop of vanilla ice cream or a cup of rich coffee to enhance the indulgence. This cake is perfect for afternoon tea or as a dessert centerpiece for dinner parties.
Keeping leftovers fresh
Storing your Chocolate Cherry Cream Cake properly is essential for maintaining its delicious flavors. Cover the cake tightly with plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 4 days. If you want to keep it longer, consider freezing the layers without cream. Just wrap them well and place them in a freezer-safe bag. When you’re ready to enjoy, thaw in the refrigerator overnight and reassemble with fresh cream and cherries.
Helpful cooking tips
Room Temperature Ingredients: Ensure eggs and cream are at room temperature for better mixing and to achieve the perfect structure.
Cherries: Using fresh, in-season cherries will significantly elevate the taste of your cake. If using frozen, make sure they are well-drained to prevent excess moisture.
Don’t Skip the Chilling: Allowing the cake to chill gives the flavors time to develop, resulting in a far more enjoyable dessert.
Creative twists
This cake can easily be adapted to your tastes! Swap chocolate for a vanilla or almond base for a lighter flavor. Add a hint of orange zest to the cherry mixture for a refreshing twist or try using raspberries instead of cherries. If you’re looking to cater to dietary needs, gluten-free flour may replace all-purpose flour without sacrificing texture or taste!
Your questions answered
How long does it take to prepare this cake?
Preparation takes about 15-20 minutes, with an additional 30-35 minutes for baking.
Can I use frozen cherries?
Absolutely! Just thaw them and drain any excess liquid before cooking.
Is this cake suitable for freezing?
Yes! You can freeze the cake layers before adding cream if you want to save it for later.
What can I use instead of cream cheese?
Mascarpone or even coconut cream are great substitutes that will still deliver a rich flavor.
This Chocolate Cherry Cream Cake captures the essence of sweet indulgence while being simple enough for anyone to recreate. So gather your ingredients and give it a try; you won’t regret it!
