Cocoa Cake with Cream and Cherries Recipe
This cocoa cake with light cream and cherries is like a simpler, homemade version of a layer cake. In Poland it often appears for name days or family gatherings, when you want to serve something a bit more festive without spending hours on decorating. The combination of a chocolate base, cream and tart cherries is loved by both adults and children.
Prep Time
35 min
Cook Time
25 min
Total Time
60 min
Servings
12
Ingredients
- egg - 4 piece
- sugar - 140 g
- wheat flour - 140 g
- cocoa powder - 25 g
- baking powder - 8 g
- oil - 80 ml
- milk - 80 ml
- cream - 400 ml
- mascarpone cheese - 250 g
- powdered sugar - 60 g
- cherries - 300 g
- gelatin - 8 g
Main Ingredient:
wheat flour
Preparation
- Line a baking tin about 25×30 cm with baking paper. Preheat the oven to 180°C (top–bottom heat). Drain the cherries thoroughly if using from compote or frozen so they don’t water down the cream.
- Crack the eggs into a bowl and add the sugar. Beat with a mixer on high speed for 6–8 minutes, until the mixture is very pale, thick and has increased in volume several times.
- Sift the flour, cocoa and baking powder into a separate bowl and mix with a spoon. Add the oil and milk to the beaten eggs and mix briefly on low speed.
- Add the dry ingredients to the egg mixture in 2 batches, gently folding with a spatula from bottom to top so you don’t deflate the batter. Mix only until combined, no longer.
- Pour the batter into the prepared tin and level the top. Place in the preheated oven and bake for about 20–25 minutes, until a skewer inserted in the centre comes out dry. Remove from the oven and let cool completely.
- Put the gelatin into a small bowl, pour over 3–4 tablespoons of cold water, stir and set aside for 5–10 minutes until it swells. Then gently heat it in a water bath or microwave (a few seconds), just until dissolved, without letting it boil.
- Pour the chilled cream into a large bowl and beat with a mixer on medium speed until it starts to thicken. Add the powdered sugar and continue beating until you get a thick but still soft whipped cream (be careful not to overbeat).
- Add the mascarpone to the cream and briefly mix on low speed until smooth. Add 2 tablespoons of the cream mixture to the dissolved, slightly cooled gelatin and stir vigorously, then pour this mixture back into the bowl with the cream, mixing constantly on low speed.
- Spread an even layer of the cream over the cooled cake. Arrange the drained cherries on top, pressing them lightly into the cream. Place the cake in the fridge for at least 2 hours so the cream can set well.
- Before serving, cut the cake with a sharp knife dipped briefly in hot water and wiped dry – this way the slices will be even and the cream won’t tear.
Storage
In fridge:
3 days
Freezing:
No
Store leftovers covered in the fridge and eat within 2–3 days. If the cherries release a bit of juice, gently pat the surface with a paper towel before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
