Indulge in decadence: Chocolate cherry cream cake delight
To complete the perfect holiday dessert spread, all you need is a cake with cream. For a bit of variety, try a version with a fluffy cocoa sponge. Beneath the mascarpone cream, there's a delightful surprise waiting to be discovered.
Fluffy sponge cake, chocolate, and creamy mascarpone frosting – it all sounds delicious and very classic. However, the star of this dessert is the homemade cherry jam, which adds juiciness and a slightly tart twist. If you don't have access to such treats, you can prepare a delicious fruit filling yourself, for example, using frozen fruits.
How to make cherry fruit filling for the cake with cream?
For the fruit layer, you need 11 oz of fresh or frozen cherries. Transfer them to a saucepan and boil with 3 tablespoons of sugar and 1 tablespoon of lemon juice. Dissolve 1 tablespoon of potato starch in two tablespoons of cold water. Pour it into the boiling cherries and mix thoroughly until you achieve a thick jelly-like consistency. Set aside to cool and place under the cream layer.
Recipe for chocolate cake with cream
You can also use other preserves from your pantry for the cake, such as raspberry jam, blackcurrant jam, or plum preserves.
Ingredients for the sponge cake:
- 4 eggs
- 4 tablespoons of fine sugar
- a pinch of salt
- 4 tablespoons of all-purpose flour
- 2 tablespoons of cocoa
- 1 teaspoon of baking powder
Cream and extras:
- 17 fl oz of heavy cream
- 3 tablespoons of powdered sugar
- 9 oz of mascarpone cheese
- 1 tablespoon of gelatin
- 1 bar of dark chocolate
- 9-11 oz of cherry jam
- half a bar of milk chocolate for decoration
Instructions:
- Bring the ingredients for the sponge cake to room temperature.
- Separate the yolks from the whites. Mix the yolks with the baking powder. In a separate bowl, combine the flour with the cocoa.
- Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar, mixed yolks, and then the flour mixed with cocoa.
- Pour the prepared sponge cake batter into a square baking pan measuring about 9.5 x 9.5 inches, lined with baking paper. Place the cake in an oven preheated to 340 degrees Fahrenheit for 30 minutes. Bake until a toothpick comes out clean.
- Using a double boiler, melt the dark chocolate, add 3.4 fl oz of cream, mix thoroughly, and set aside to cool.
- Dissolve the gelatin in 1.7 fl oz of hot water (it shouldn't be boiling) and set aside to cool.
- In a large bowl, whip the remaining cream into a frosting. Add the powdered sugar gradually, followed by the mascarpone cheese. Incorporate the cooled gelatin into the ready cream.
- Reserve ⅓ of the cream in a separate bowl and mix this part with the melted and cooled chocolate.
- Cut the baked sponge cake into two thin layers. Place the bottom layer back into the cake form.
- Spread the cherry jam over its surface. Cover with mascarpone cream, and then with the second sponge layer.
- Spread the chocolate cream over the top of the cake. Sprinkle the whole cake with grated milk chocolate.
