In the warm embrace of a cozy kitchen, there’s a certain joy that fills the air when baking a sweet treat. A dash of nostalgia, a sprinkle of love, and a generous helping of fond memories often accompany these moments. One dish that brings all these feelings together is the Chocolate Cherry Cake with Pudding Cream—a delightful confection that feels like a warm hug from family, evoking memories of gathering around the kitchen table with loved ones.
Why make this recipe? This Chocolate Cherry Cake isn’t just a dessert; it’s a celebration of flavors that dance together with every luscious bite. The rich chocolate, tart cherries, and creamy pudding filling create a symphony that warms the heart and satisfies the soul. Whether it’s a Sunday family gathering or a simple weekday treat, this cake captures the charm of Southern cooking—where every bite tells a story and every serving is a slice of love.
How to make Chocolate Cherry Cake with Pudding Cream
Ingredients:
- 700 ml milk
- 175 g sugar
- 2 packets vanilla pudding powder
- 1 glass sour cherries (370 ml)
- 15 g cornstarch
- 125 g soft butter
- 1 packet vanilla sugar
- 2 eggs
- 175 g flour
- 2 teaspoons baking powder
- 50 g chopped almonds
- 75 g chocolate chips
- 20 g almond flakes
- 1 teaspoon powdered sugar
- Fat for the mold
Directions:
Start by whisking together the milk, 75 g of sugar, and pudding powder in a saucepan. Stir gently over medium heat until it thickens into a pudding—that creamy dream that is the heart of our cake! Don’t forget to cover it with cling film to keep that skin at bay while it cools.
Next, let’s reach for those sour cherries. Drain them, but be sure to save that lovely juice! Boil the juice in a saucepan, then mix the cornstarch with a few tablespoons of the hot juice and add it back to the boiling pot. When it thickens nicely, stir in the cherries and let this divine compote cool.
While the compote is settling down, it’s time to create the cake. Preheat your oven to 200 degrees C and grease a springform pan. In a mixing bowl, cream together the soft butter, 100 g sugar, and vanilla sugar until it’s light and fluffy. Add in the eggs, one at a time, mixing well with a splash of flour to keep things combined.
In another bowl, whisk together the remaining flour and baking powder, then gently fold this mixture into your wet ingredients. Now, it’s time to introduce the chopped almonds and chocolate chips into the batter. Pour this luscious mix into your prepared pan and give it a pre-bake in the oven for about 15 minutes.
Once that wonderful aroma fills your kitchen, take it out and grab your cooled pudding. Slip it into a piping bag, and pipe a charming border around the edge of the cake. Then pipe little cake slices with the pudding inside that ring, adding another lovely layer of pudding on top and filling the gaps with your cherry compote.
The final step before your kitchen smells absolutely heavenly is to bake it for about another 10 minutes until it’s fully set and filled with sweet delight. Let it cool on a wire rack, while you toast some almond flakes in a dry pan until they turn golden brown. Just before serving, sprinkle those nutty flakes atop your cake along with a dusting of powdered sugar for that final touch of magic.
How to serve Chocolate Cherry Cake
This cake is a showstopper on its own, but it shines even brighter when served with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Gather your loved ones, slice your cake, and watch as smiles spread around the table. It’s best enjoyed in good company, where laughter and stories can swirl around like the sweet aroma of the cake itself.
How to store Chocolate Cherry Cake
If there’s any cake left (which might be a challenge!), simply wrap it in plastic wrap or store it in an airtight container at room temperature for a couple of days. You can also refrigerate it if you prefer it cool. Just be sure to let it come to room temperature before you indulge again—some goodies are best enjoyed with a little warmth.
Tips to make Chocolate Cherry Cake
- For a richer chocolate flavor, you can always swap the milk chocolate chips for dark chocolate.
- Add a sprinkle of cinnamon or nutmeg to the cake batter for a spicy twist that’ll take you down memory lane.
- If fresh cherries are in season, feel free to use them instead of sour cherries for a delightful twist!
Variations
Thinking outside the box is a beautiful part of cooking! You can easily switch the cherries for raspberries or blueberries if you’re in the mood for different fruit flavors. Or why not add a hint of almond extract to the batter for an extra layer of warmth?
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! This cake holds up well in the fridge for a couple of days and gets even tastier as the flavors meld together.
Q: What can I do if I can’t find sour cherries?
A: No worries at all! You can use canned or frozen cherries, but remember to drain them well before using.
Q: Is it okay to freeze the cake?
A: Yes, you can freeze the cake for up to three months. Just make sure it’s wrapped tightly. Thaw it in the fridge overnight before serving.
Conclusion
As we come together over this lovely Chocolate Cherry Cake with Pudding Cream, let’s remember the joy of sharing food and stories with those we cherish. Baking isn’t just about the ingredients; it’s about the connections we make and the love we share. If you’re looking for a simpler recipe variation, consider checking out this Easy Cherry Chocolate Cake. For a different take on a delightful dessert, you might enjoy this recipe for Chocolate Cherry Cake. So, gather your loved ones and create sweet memories around this charming cake—you’ll soon have a new family favorite!
Chocolate Cherry Cake with Pudding Cream
Ingredients
Method
- Whisk together the milk, 75 g of sugar, and pudding powder in a saucepan. Stir gently over medium heat until it thickens into a pudding. Cover with cling film while it cools.
- Drain the sour cherries, saving the juice. Boil the juice, mix cornstarch with a few tablespoons of the hot juice and add back to the boiling juice. Stir in the cherries and let it cool.
- Preheat your oven to 200 degrees C and grease a springform pan.
- In a mixing bowl, cream together the soft butter, 100 g of sugar, and vanilla sugar until light and fluffy.
- Add eggs one at a time, mixing well with a bit of flour.
- In another bowl, whisk together the remaining flour and baking powder, then fold this into the wet ingredients.
- Fold in chopped almonds and chocolate chips.
- Pour batter into the prepared pan and pre-bake for about 15 minutes.
- Once the cake is pre-baked, use the cooled pudding and pipe a ring around the edge of the cake.
- Add pudding in the center and fill gaps with cherry compote.
- Bake for another 10 minutes until fully set.
- Let the cake cool on a wire rack. Toast almond flakes until golden brown.
- Sprinkle toasted almond flakes on the cake and dust with powdered sugar before serving.