Chocolate Cherry Cream Cake
Ingredients
- For the Cake
- 3 eggs, 1 cup sugar, ½ cup milk, ½ cup oil, 2 tbsp cocoa powder, 1¾ cups flour, 1 packet baking powder, and 1 packet vanilla.
- For the Cherry Filling
- 2 cups cherries, ½ cup sugar, 1 tbsp cornstarch, and ½ cup water.
- For the Cream Frosting
- 1 cup cold heavy cream, 200g cream cheese or mascarpone, ½ cup powdered sugar, and a splash of vanilla.
- For the Soaking Syrup
- ½ cup milk mixed with 1 tbsp cocoa.
Instructions
Prepare the Cake
Mix all cake ingredients until smooth. Bake at 170°C for 30–35 minutes. Let it cool completely, then slice it horizontally into two layers.
Make the Cherry Sauce
Combine cherries, sugar, cornstarch, and water in a pot. Cook over medium heat until thickened. Let it cool to room temperature.
Whip the Cream
Beat the cold cream, cream cheese (or mascarpone), powdered sugar, and vanilla together until the mixture is thick and stiff.
Assemble
Place the bottom cake layer on a plate and moisten it with the cocoa-milk soak. Spread a layer of cream, then top with the prepared cherries. Place the second cake layer on top.
Finish and Set
Cover the top and sides with the remaining cream. Refrigerate for at least 3–4 hours before serving to let the layers set.
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