Fresh Cherry Chocolate Cake – VIDEO RECIPE

This Fresh Cherry Chocolate Cake with custard cream is an absolute dream come true!

Picture this: a fluffy chocolate cake base layered with a creamy custard filling and studded generously with plump, juicy cherries.

The combination of flavors here is simply out of this world!

The rich chocolate perfectly complements the sweet-sourness of the cherries.

While the smooth custard adds a velvety texture that makes each bite heavenly.

This cherry dessert is not only incredibly delicious, but it’s also super easy to make.

My foolproof recipe will guide you through the process, ensuring that you create a mouthwatering chocolate cake without breaking a sweat.

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Imagine sinking your teeth into a homemade chocolate cake, layered with a velvety smooth custard cream and studded with juicy cherries.

By adding plain cocoa, we achieve a delightful shade and a rich chocolate taste that will transport you straight to dessert heaven.

Once the chocolate sponge cake is baked to perfection, all you need to do is generously brush it with the custard cream and crown it with whole cherries.

Each spoonful of this heavenly delight will take you on a blissful journey!

Prepare to amaze your loved ones and guests with this show-stopping masterpiece that will leave everyone craving for more!

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Now, let’s talk about the star of the show – the mouthwatering custard cream that will melt in your mouth.

Unlike traditional custard recipes that call for an abundance of egg yolks, my secret lies in using starch and just 1 egg to create the perfect creamy texture.

This delicate custard is infused with subtle citrus notes, thanks to the addition of lemon zest.

The result? A velvety smooth cream that will leave you craving for more!

Fresh Cherry Chocolate Cake - VIDEO RECIPE

The best part? This Fresh Cherry Chocolate Cake is a beginner-friendly recipe that can be whipped up with everyday ingredients.

Making this delightful treat is a piece of cake!

Simply mix all the ingredients for the chocolate sponge cake, including milk and cocoa, and pop it in the oven.

In just 25 minutes, you’ll have a fluffy cake with a delightful chocolate hue, ready to be transformed into a show-stopping dessert.

So, why wait? Treat yourself and your loved ones to the ultimate indulgence with my Chocolate Cherry Custard Cake.

Fresh Cherry Chocolate Cake – VIDEO RECIPE

Fresh Cherry Chocolate Cake - VIDEO RECIPE

how to cook Fresh Cherry Chocolate Cake?

STEP 1

Вишневый пирог 9

To start, preheat your oven to 175°C (350⁰F). Grab a medium bowl and pour in the flour. Use a sieve to sift the cocoa powder into the bowl, then add the baking powder, soda, and salt. Give it a good mix.

TIPS: Keep in mind that the color of your cake will vary depending on the quality of the cocoa powder you use. If you want a lighter shade, go for more light cocoa powder, and if you prefer a darker hue, opt for the darker ones.

STEP 2

Вишневый пирог 8

In a large bowl, place the softened butter and beat it with a mixer at medium speed. Add the sugar and keep beating until it becomes creamy.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!

STEP 3

Вишневый пирог 7

Now, it’s time to add the eggs to the sugar-butter mixture one at a time. Make sure to mix thoroughly after each addition.

STEP 4

Вишневый пирог 6

Gradually add half of the flour mixture to the egg-butter mixture. Then, pour in the milk and lemon juice. Add the remaining half of the flour mixture and mix on low speed until you get a smooth dough.

STEP 5

Вишневый пирог 5

Grease a 28cm round baking tin with butter and sprinkle it with flour. Pour the dough into the prepared tin and level the top with a spatula.

STEP 6

Вишневый пирог 4

Place the tin with the cake in the preheated to 175°C (350⁰F) oven and bake for 25-30 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 7

Вишневый пирог 3

Once it’s done, leave the cake in the tin for 5 minutes before removing it.

STEP 8

Вишневый пирог 2

Let it cool completely on a wire rack.

TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.

STEP 9

Вишневый пирог 1

While the cake is cooling, prepare the custard according to this recipe.

STEP 10

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Take the chilled custard and place it in a medium bowl. Add the lemon zest and give it a good stir.

STEP 11

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Next, wash the cherries and remove the stems and seeds.

STEP 12

Fresh Cherry Chocolate Cake - VIDEO RECIPE

In a separate bowl, pour in the sugar, vanilla sugar, and gelatin. Mix everything together.

TIPS: If you’re using plain gelatin instead of instant one, make sure to dissolve it in advance as per the instructions on the package.

STEP 13

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Then, pour hot water into the mixture and stir until the gelatin is completely dissolved. Let it cool to room temperature.

STEP 14

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Spread the lemon custard cream onto the cooled cake, making sure to spread it evenly.

TIPS: If you’re feeling adventurous and want to make a multi-layer cake, go for it! Just cut your cake in half lengthwise. But remember, you’ll need to double the amount of custard cream to ensure each layer is adequately covered.

TIPS: When it comes to spreading the custard cream over the cake layers, using a pastry spatula will make your life much easier. It’s a handy tool that allows for a smooth and convenient application.

STEP 15

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Place the prepared cherries on top of the custard cream. Then pour the gelatin galze over the cherries.

TIPS: For the best results with a gelatin glaze, pour it in several stages, allowing each layer to harden before adding the next. This will create beautiful and distinct layers in your cake.

STEP 16

Fresh Cherry Chocolate Cake - VIDEO RECIPE

To add a delightful touch, decorate the finished cake with lemon zest.

TIPS: To zest a lemon, you have a few options. You can use a vegetable peeler, a special zester, or a small sharp knife.

STEP 17

Fresh Cherry Chocolate Cake - VIDEO RECIPE

Now, it’s time to cut Fresh Cherry Chocolate Cake into equal pieces and serve it with a steaming cup of tea. Bon appétit!

Fresh Cherry Chocolate Cake

Ingredients:

  • Cherry – 1 container (500 g)

for the cake

  • Flour – 1 1/3 cup (215 g)
  • Cocoa powder – 3 tbsp. (15 g)
  • Eggs – 2 pcs. (100 g)
  • Sugar – 1 cup (200 g)
  • Baking powder – 1 tsp. (5 g)
  • Baking soda – 1/3 tsp. (2 g)
  • Lemon juice – 1 tsp. (5 g)
  • Milk – 2/5 cup (100 g)
  • Softened butter – 1/2 cup (120 g)
  • Salt – 1/3 tsp. (2 g)

for the custard cream

  • Custard – 1 portion (400 g)
  • Lemon zest – 1 tsp. (4 g)

for the gelatin glaze

  • Sugar – 1 tbsp. (12 g)
  • Vanilla sugar – 1 sachet (10 g)
  • Hot water – 1/5 cup (50 g)
  • Instant gelatin – 1/3 tsp. (1 g)

additionally

  • Lemon zest

Cooking steps:

  1. Wash the cherries and remove the pits.

Cake

  1. Put flour into a medium bowl, sift cocoa powder through a sieve, add baking powder, soda and salt, mix.
  2. Place softened butter in a large bowl, beat with a mixer at medium speed, add sugar, continue beating until creamy. Add eggs one at a time, mixing thoroughly after each addition.
  3. Gradually add half of the flour mixture to the egg-butter mixture, then pour in milk and lemon juice. Add the remaining half of the flour mixture, mix with a mixer at low speed until smooth.
  4. Place the dough in a pre-greased and floured 28cm baking tin. Smooth the top with a spatula.
  5. Bake in an oven preheated to 175°C (350⁰F) for 25-30 minutes. Leave the finished cake in the tin for 5 minutes. Remove from tin and let cool completely on a wire rack.
Custard cream
  1. Make a custard according to this recipe.
  2. Place the chilled custard in a medium bowl, add the lemon zest and stir.

Gelatin glaze

  1. Put sugar and vanilla sugar into a medium bowl, add gelatin, mix.
  2. Pour hot water into the resulting mixture, stir until completely dissolved. Cool to room temperature.

Assembly

  1. Spread the custard cream on the cooled cake evenly.
  2. Arrange cherries on top nicely, and pour the gelatin glaze onto the cherries.
  3. Decorate the finished cake with lemon zest.

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