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Chocolate Cherry Cake

This Chocolate Cherry Cake with Vanilla Cream and Chocolate Mousse is a delightful fusion of rich chocolate, tart cherries, and velvety cream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Bakery, International
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Base
  • 4 pieces Eggs
  • 120 g Sugar
  • 1 packet Vanilla sugar
  • 80 ml Vegetable oil
  • 80 ml Milk
  • 120 g Flour
  • 30 g Cocoa powder
  • 1 tsp Baking powder
  • 1 pinch Salt
Vanilla Cream
  • 500 ml Milk
  • 1 packet Vanilla pudding powder
  • 50 g Sugar
  • 250 g Mascarpone
  • 200 ml Whipped cream
Cherry Layer
  • 1 jar Sour cherries (about 680 g)
  • 40 g Sugar
  • 30 g Cornstarch
  • 4 tbsp Cherry juice
Chocolate Mousse
  • 250 g Dark chocolate
  • 500 ml Whipped cream
  • 2 packets Whipping cream stabilizer
  • 50 g Dark chocolate shaved for decoration

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease a springform pan (Ø 24 cm).
  2. In a mixing bowl, beat the eggs with sugar and vanilla sugar until frothy.
  3. Gradually stir in the vegetable oil and milk.
  4. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt, then gently fold this mixture into the batter.
  5. Pour the batter into the prepared springform pan and bake for approximately 25 minutes.
  6. Allow the cake to cool completely in the pan.
Making Vanilla Cream
  1. In a saucepan, bring the milk, sugar, and pudding powder to a boil, creating a smooth vanilla pudding.
  2. Once cooked, cover the pudding with plastic wrap and let it cool.
  3. Fold in the mascarpone to achieve a sumptuous cream.
  4. Whip the cream to stiff peaks and gently fold it into the mascarpone mixture.
  5. Spread this delightful cream over the cooled cake base and place it in the refrigerator to chill.
Making Cherry Layer
  1. Drain the sour cherries, reserving the juice.
  2. In a bowl, mix the cornstarch with 4 tablespoons of cherry juice.
  3. In a saucepan, boil the remaining juice with sugar until it reaches a gentle simmer.
  4. Stir in the cornstarch mixture, allowing it to thicken.
  5. Gently fold in the cherries and let the mixture cool slightly before spreading it over the vanilla cream layer.
  6. Allow it to set gently.
Making Chocolate Mousse
  1. Melt the dark chocolate and let it cool to a slightly warm temperature.
  2. Whip the cream with stabilizer until it holds stiff peaks.
  3. Mix a few tablespoons of the whipped cream with the melted chocolate, and then carefully fold in the rest of the whipped cream.
  4. Carefully spread the chocolate mousse over the cherry layer, smoothing the top.
  5. Chill the cake for at least 4 hours, preferably overnight.
Decoration
  1. Sprinkle the top with dark chocolate shavings.
  2. Optionally, scatter a few chocolate flakes around the edge for an enchanting finish.

Notes

For an even richer flavor, consider using homemade cherry juice or fresh cherries when in season. You can substitute mascarpone with cream cheese for a variation in texture. Store the cake in the refrigerator for up to three days covered to maintain moisture.