Let the finished sponge cake rest for ~8-12 hours (it is better to bake the sponge cake in the evening and assemble the cake the next day).
Carefully cut the biscuit lengthwise into 3 equal layers.
Rinse the cherries with clean cold water, place in a bowl, cover with sugar (50 g) and leave for 30 minutes.
Pour the resulting cherry juice into a clean container.
We will need 170 ml of cherry juice (if there is not enough juice, add water).
Prepare cherry syrup.
Pour cherry juice into a small saucepan and add sugar (~120 g).
Bring the juice and sugar to a boil and simmer the syrup slightly for ~3 minutes.
During this time the syrup should thicken slightly(!).
Remove the pan with the syrup from the heat, add the cherries and stir.
Advice. When adding cherries, the syrup becomes thinner. Therefore, if necessary, the syrup along with the cherries can be boiled for about 1 more minute.
Remove the pan with the cherries from the heat, cover with a lid and let the cherries cool completely in the syrup.
Remove the cherries from the syrup using a slotted spoon and place in a colander to drain as much of the syrup as possible from the cherries.
Collect and save all the syrup.
Advice. If desired, you can add a little cognac to the syrup (about 1 tablespoon).
Prepare chocolate cream.
Chop the chocolate with a knife.
Heat the cream and powdered sugar in a saucepan (but do not bring to a boil).
Remove the pan with hot cream from the heat and add the chopped chocolate.
And mix.
Cool the chocolate mass and put it in the refrigerator for ~30 minutes (you can leave it in the refrigerator overnight).
The chocolate-cream mass should thicken during this time.
Lightly(!) beat the thickened chocolate buttercream with a whisk (you don’t need to beat it too hard to prevent the cream from separating).
Assembling the cake.
Place one of the three cake layers on a plate.
Drizzle cherry syrup over crust.
Place chocolate cream on the cake and spread evenly over the entire surface.
Then soak the second cake layer with syrup and place it on the cake layer greased with chocolate cream, soaked side down.
Soak the top of the cake with a little more syrup.
Whip the cream.
The cream must be well cooled before whipping.
Advice. To quickly cool, pour the cream into a bowl and place the bowl with the cream and whisk in the freezer for 5 minutes (turn on the timer so you don’t forget about the cream, as it should not be allowed to freeze).
You can put the bowl with cream and whisk in the refrigerator and cool for ~15 minutes.
Beat the cream (250 ml) with a mixer at medium speed until it begins to thicken.
When the marks from the whisk become visible (the cream itself at this moment does not yet hold its shape and the marks from the whisk immediately float), add sifted powdered sugar (2 tablespoons) in small portions.
Continue beating until a clear texture begins to emerge from the whisk.
It is important not to over-whip the cream, but to stop in time. Because with further whipping, the cream will begin to turn into butter, and even slightly beaten cream will “float” and decorations made from it will not hold their shape.
The whipping time depends on the fat content of the cream and the power of the mixer.
It is better to finish whipping the cream with a hand whisk - this makes it easier to control the condition of the cream and not overwhip it.
Brush the soaked crust with whipped cream and top with the syrup cherries.
Advice. You can place the whipped cream in a piping bag and pipe it onto the cake in circles, leaving space between the rows of cream; place cherries between rows of cream.
Soak the remaining 3 cake layers in syrup and brush the soaked side with the remaining whipped cream.
Place the cake cream side down.
Lightly press the cake and trim the edges, giving the correct shape.
Whip another 200 ml of cream with powdered sugar (1.5 tablespoons).
Coat the cake with whipped cream and smooth the surface and sides of the cake with the cream.
Pour the mixture into a bowl, add vegetable oil, stir.
Separately combine flour, cocoa, sugar, salt, vanillin and soda, mix dry ingredients.
Add eggs to a bowl with butter and milk and whisk the liquid ingredients.
Add the dry ingredients into the liquid ingredients little by little.
At the end of kneading, add vinegar to the dough and mix well again. The consistency of the dough will resemble thick sour cream.
Line a 22cm diameter mold with parchment and pour out the dough.
Bake the sponge cake in a preheated oven at 180 degrees for about 45 minutes. Check doneness with a wooden skewer. Cool the cake on a wire rack.
Cut the biscuit into 4 parts, you can cut it into 3, but I wanted more layers.
To prepare the cream, beat cold cream with sugar and vanilla until stiff peaks form. Cut pitted cherries in half (if you are using frozen cherries, you must first defrost them and drain off excess liquid).
Let's start assembling our cherry-chocolate cake. Place one part of the cut sponge cake into a baking dish and soak it a little with cognac (the sponge cake is very soft). Spread the sponge cake with whipped cream and place the cherries on top. 
Apply a little more cream to the cherries and grate the chocolate on top.
Cover with the next sponge cake and repeat all steps. Collect the entire cake. Soak the top cake with cognac, but do not cover it with whipped cream and do not add cherries. Place the chocolate cake in the refrigerator for 1 hour. Then remove the cake from the mold and grease the sides and top with cream. Place in the refrigerator again to allow the cream to completely harden.
To prepare chocolate glaze, mix sugar and cocoa in a saucepan, add cream (or milk) and heat, stirring constantly, over low heat, then add butter and stir the glaze until smooth. Cover our cake with cherries and whipped cream with warm chocolate glaze.
Bon appetit!
Chocolate cake with cherries and whipped cream is a taste that cannot be compared with anything else! A favorite dessert of many, which has won the hearts of millions of sweet tooths and sophisticated gourmets!
This time we will tell you a simple but delicious recipe that you can prepare with your own hands at home. Even those who are preparing this dessert for the first time will succeed. Simple, inexpensive ingredients and ease of preparation are the distinctive features of this cake, which will delight you and your guests with the unsurpassed taste and aroma of dark chocolate.
Korzh:
Cocoa - 3-4 tbsp.
Flour - 2 tbsp.
Egg - 2 pcs.
Oil -150 g
Milk - 1 tbsp.
Sugar - less than 1 tbsp.
Baking powder - 1 tsp.
Vinegar 9% - 1 tbsp.
Soda - 1 tsp.
Vanilla - to taste
Cream:
Cream - 400 ml
Sugar - 2/3 tbsp.
Pitted cherries - 2 tbsp.
Preparing the recipe at home with photos step by step:
Mix dry ingredients in a large bowl: flour, cocoa, baking soda and baking powder.
Add the eggs and continue beating until smooth.
Take a glass of milk and add a spoonful of vinegar to it. The milk will immediately ferment and turn into buttermilk.
Now mix the contents of all three containers: dry ingredients, butter with eggs and milk with vinegar in one container.
Mix everything well or beat with a mixer. You will get liquid chocolate dough.
Pour the dough into a frying pan or into a special cake pan. The bottom and sides should be greased with oil to prevent sticking. Place in a preheated oven.
The cake is baked over medium heat 165-180 C for about 40 minutes. Check for doneness with a wooden stick in the thickest part. If the dough doesn't stick, it's ready. When the cake is baked, you need to wait for it to cool.
While the cake is baking, you can prepare the cream and berries.
Peel the cherries. You should end up with about 2 cups or a little less.
Beat the cream with sugar or powdered sugar at very low speed for 2-3 minutes. Do not beat longer so that they do not turn into oil. Although it will be delicious with butter cream.
Cut the cake into two with a large knife.
Spread each layer with whipped cream and sprinkle with cherries. The bottom layer should use more cream than the top layer.
Cover the bottom cake with the top one and also grease it with cream, but with a smaller layer, and decorate with berries. You can also sprinkle with grated chocolate.
Chocolate cake with cherries is ready.
Enjoy your tea party everyone!
How to whip cream or sour cream correctly
Whipped cream with sugar is an excellent dessert, used to make cream or on its own. But in order to get exactly this consistency, and not oil, as sometimes happens, you should adhere to a certain technology:
Unfortunately, any housewife may encounter a problem when preparing cream when the cream or sour cream does not whip. There may be several reasons, and to prevent this from happening, try to avoid them.
Why doesn't cream or sour cream whip?
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I would like to present another version of a simple chocolate cake. If you prepare the sponge cake the day before, then the next day all that remains is to assemble the cake and coat it with cream. The sponge cake with vegetable oil turns out very tender and soft, and the liqueur impregnation adds personality to it. Cherry goes well with delicate cream. You can take not only fresh cherries, but also compote cherries. Each housewife chooses the amount of sugar for herself; we like it not too sweet and cloying.
To prepare a chocolate cake with cherries and butter cream, we need to take a sponge cake baked the day before or a ready-made sponge cake from the store. I baked it myself. I indicated the proportions of this biscuit and the products for cream and decoration above.
Cut the biscuit into three equal parts. I'm not always very good at this.
Beat cream with sugar and vanilla.
Soak the bottom cake with chocolate liqueur. If it is intended that children will eat the cake, then the impregnation should be neutral, for example, cherry compote, sugar syrup.
Grease the cake with cream and randomly arrange the cherries, having previously defrosted them and drained the excess liquid.
Cover with the second cake layer, press down lightly and soak again, grease with cream and arrange the cherries.
Cover with the third cake layer and soak just a little.
Coat the sides with cream. The decoration can be according to your taste, I keep it simple. I put the cake in the freezer for 15 minutes to cool thoroughly.
Melt the chocolate glaze (I had it in bars) in the microwave, add a teaspoon of vegetable oil and stir well until smooth.
Brush the surface with glaze. After freezing, it sets instantly and hardens immediately, so making an even layer is problematic. I decorated the sides with chocolate chips or nuts.
On top - a little butter cream with cocoa and condensed milk, but this is optional, not necessary. Chocolate cake with cherries and butter cream is ready.
You need to let it soak for at least a couple of hours; I left it in the refrigerator overnight. It is best to let the cake sit at room temperature for one hour before serving. Enjoy your tea!
For the biscuit:
For filling:
For cream:
To decorate the cake:
Mix flour, cocoa and baking powder.
Add softened butter, mix until smooth.
Separate the yolks from the whites. Grind the yolks with sugar until the sugar is partially dissolved.
Beat the chilled whites into a stiff foam.
Add the mashed yolks to the dough and mix.
Then add the whites and mix. Mix not in a circular motion, but from bottom to top.
Place the dough in a greased pan (mold diameter 24 cm). Let's level it out.
Bake in an oven preheated to 180 degrees for 20-25 minutes. We check the readiness of the biscuit with a toothpick - it should be dry, without sticking dough.
Take the finished biscuit out of the oven, let it cool slightly, carefully remove it from the mold and place it on a wire rack until completely cooled.
Then carefully cut the biscuit lengthwise into 2 layers.
Let's prepare the filling: Rinse the cherries with cold water, put them in a saucepan, add sugar and leave for 25-30 minutes so that the cherries release their juice.
After this, boil the cherries with sugar for 1-2 minutes. Then take out the cherries and put them in a bowl. Boil the cherry syrup until slightly thickened.
Mix cherries with cognac or brandy. Let it sit in cognac for 5-7 minutes. Then transfer the cherries to a separate plate.
Pour the cognac that remains after the cherries into the syrup.
Whip the chilled cream until stiff peaks form.
We start beating first at low mixer speed, then increase the mixer speed. Add vanilla sugar and add powdered sugar in small portions, whisking continuously.
It is important not to beat the cream!
Place one of the cakes on a flat plate and pour over the chilled cognac cherry syrup.
Place the cream in a pastry bag and apply it in a circle onto the soaked cake layer. Then we will arrange the cherries. And so we alternate until we fill the entire cake.
We will also pour the second cake with cherry syrup, coat it with cream and place the cream down. Coat the top and sides of the cake with cream and carefully smooth it out using a spatula.
Decorate the cake with grated chocolate and decorations.
HAVE A PLEASANT TEA PARTY. And Happy New Year!
