Elegant Chocolate Cake with Cherries

For the Cherry Filling:

  • 2 cups pitted cherries (fresh or frozen)
  • 1/4 cup of sugar
  • 1 tablespoon of cornstarch
  • 1 tablespoon of water

For the Cream:

  • 1 1/2 cups of cold cream 30%
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For Decoration:

  • Extra cherries for decoration
  • Chocolate shavings or cocoa for sprinkling

đŸ‘©â€đŸł Instructions:

Preparation of sponge cake:

  1. Preheat the oven to 175°C. Grease and line two 20cm springform pans with baking paper.
  2. In a large bowl, beat the eggs and sugar on high speed with a mixer until light and fluffy, about 5 minutes. Add the vanilla extract and mix well.
  3. Sift together the cocoa, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
  4. Pour the batter evenly into the prepared cake pans. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the sponge cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Preparing the Cherry Filling:

  1. In a saucepan, combine the cherries and sugar. Cook over medium heat until the cherries release their juices.
  2. In a small bowl, combine the cornstarch and water, then add to the cherries. Cook, stirring, until thickened, about 2-3 minutes. Let cool.

Preparation of the Cream:

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