Chocolate cake with cream cheese and cherries

Votes: 11

How to Make - Chocolate Cake with Cream Cheese Frosting and Cherries

Time: 1 hour 10 min.
Complexity: easily
Servings: 10 - 12

This Candy Cake is inspired by an elegant box of chocolates. Cherries and chocolate are a classic, and therefore time-tested, combination of dessert ingredients. This dessert is sure to leave a lasting impression at the holiday table. It's based on chocolate cake layers, the dough for which is originally made with sour milk. The cherry mousse is made with cream cheese, a soft cream cheese often chosen for creams and fillings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate cake

110g butter, melted and slightly cooled; extra for greasing the pan
1 cup all-purpose flour; a little extra for dusting the bottom of the pan
1 cup of sugar
1/2 cup cocoa powder
1 teaspoon of baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour milk (or kefir), room temperature
1 large egg at room temperature
1 tsp vanilla extract

Cottage cheese filling with cherries in syrup

1/4 cup cherries in syrup (drain the syrup and dry the berries)
2 tablespoons cherry syrup without berries
10 g of gelatin
110 g of cream cheese (cream cheese) at room temperature
1/2 cup sour cream at room temperature
1/4 cup sugar
1/2 tsp salt
1/4 tsp almond extract

Chocolate glaze

250 g dark chocolate (50 - 60% cocoa), finely chopped
3/4 cup heavy cream 33%

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, biscuit dough, dark chocolate, cocoa, eggs, sour milk, kefir, cream, sour cream, curd cheese, vanilla extract, almond extract, cherry, syrup, gelatin

Cooking the dish according to the recipe:

Preheat the oven to 170°C. Grease two 20cm round baking pans with butter and line them with parchment paper. Grease the parchment and dust it with flour, shaking out any excess flour.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together melted butter until smooth. sour milk, egg, vanilla, and 1/2 cup water. Add the liquid mixture to the dry mixture and whisk. Divide the batter evenly among the baking pans, smoothing the surface well. Bake, rotating the cakes at 180°C (350°F) for even baking, for about 25 minutes. Check for doneness with a dry toothpick.

Cool the cakes in the pan for 15 minutes, then turn them out onto a wire rack to cool completely. Remove the parchment paper and invert the cakes. Let them cool completely.
Prepare the cherry filling: quarter the cherries, place them in a medium bowl, and add 2 tablespoons of cherry syrup. In a small bowl, combine the gelatin with 1 tablespoon of water and let it bloom for 5 minutes. Microwave the gelatin, stirring constantly, until completely dissolved, about 10 seconds.
Place the gelatin, cream cheese, sour cream, sugar, salt, and almond extract in a food processor and blend until smooth. Pour the cream into the bowl with the cherries and blend. Refrigerate, checking every 5 minutes to see how thickened the cream is, for a total of 5 to 15 minutes (the cream should not thicken too much).
Place the bottom sponge layer on a serving platter, place the cream in the center, and spread it into an even, thick layer. Top with the second layer, trim it, and refrigerate for 1 hour.
Prepare chocolate ganacheWhile the cake is cooling, bring the cream to a boil in a small saucepan and remove from heat. Add the chocolate, gently shaking the pan to distribute it evenly. Let it sit for 3 minutes to melt the chocolate. Whisk the glaze until smooth, then refrigerate for 15-20 minutes until thickened. Don't let it set too much; it should have a mayonnaise-like consistency.
Stir the glaze again and pour it over the cake, spreading it evenly over the surface and sides. Refrigerate the cake until the glaze sets, at least 2 hours (or overnight).