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Cherry Chocolate Cake

Cherry Chocolate Cake

Cherry Chocolate Cake Recipe


For cake:

  • 4 eggs
  • 1 cup powdered sugar
  • 1 glass of water Milk
  • One water glass measure of oil
  • 2.5 cups of flour (sieved)
  • 2 pack baking powder
  • One packet of vanilla
  • 3 tablespoons of milk (for cocoa cake dough)
  • 2-3 tablespoons cocoa (25 g)
  • 1 jar of cherry can = 300 grams net weight

For cream;

  • 3 tablespoons flour
  • 3 tablespoons corn / wheat starch
  • 1 pack vanilla or 1 stick vanilla extract
  • One cup powdered sugar
  • 1 liter milk
  • 100 grams of soft butter
  • 1 box of liquid cream
  • 160 g dark chocolate


Let’s start with our cake first. For the cake, first take the eggs and sugar into the mixing bowl and whisk the puff until 10 minutes.
Add milk and oil and whisk again briefly.

Sifted flour, baking soda and vanilla are added and whipped for the last time.
The large rectangular pyramid is lubricated with very little oil and 2/3 of the cake is distributed evenly throughout the pyramid.

Milk and cocoa are sifted into the remaining cake, whipped and the chamber is randomly distributed over the white cake.
At this stage, let’s take care to distribute evenly.

Put the peeled cherry on it, lightly press and bake for about 30 minutes in a preheated 180 degree oven until the cake is well blown.
You can do a toothpick test. I cooked in 30 minutes.

The baked cake is allowed to cool.
Flour, starch, vanilla, granulated sugar and milk are added to the pot for custard and mixed.
The pot is taken to the stove and cooked in a way that it is not over high fire and cooked until it becomes dark.
The cooked pudding is put into another container and covered with the stretch pudding in contact with it, left to cool.

After the custard has cooled, butter is added and whisked with a mixer.
Custard is poured over the first hot cake and spread with the help of spatula.

For ganache:

The cream is heated and chocolate is added and mixed until the chocolate melts.
Ganache is spread over the cake and the wave pattern is given with the help of the apparatus when the chocolate starts to freeze a little.
The shapes are made more prominent by making intermittent shaping process.

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