Cherry chocolate cake

Cherry chocolate cake
chocolate sponge
  • 4 Piece egg
  • 4 Table spoon (tbsp) sugar
  • 4 Table spoon (tbsp) flour
  • 3 Tea spoon (tsp) cocoa powder
chocolate ganache
  • 1 Decilitre (dl) heavy cream
  • 10 Dekagram (dkg) butter
  • 10 Dekagram (dkg) dark chocolate
sour cherry topping
  • 1 Cup sour cherry compote (pitted)

season: Whenever

occasion: 4Holidays, 4Gift

origin: International



chocolate sponge

Grease a 15cm cake tin and line with greaseproof paper. Preheat oven to 170°C.
Cream the sugar, egg yolks and cocoa powder into a large bowl, beat until light and pale. Separately beat the egg white very hard and add to the egg yolks. Stir gently into the egg mixture the flour spoon by spoon. To this step dont use electric blender otherwise the eggwhite will fracture. Turn the mixture into the prepared tin.
Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper. Turn the chocolate sponge cake upside down so the top becomes the bottom.

chocolate ganache

Chocolate ganache, that amazing chocolate mixture we use for everything from truffles to glazes and layer cakes, is a simple enough thing. Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove. Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt. Than add the butter and continue stirring until butter melted also and the cream will be glossy. With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass. Slowly cool, if you put into refrigerator check it in every 5 minutes and stir it ensuring to have a light and fluffy dollop.

sour cherry topping

Place the cake on rack, grease the top of the spongecake with ganache and garnish with pitted and well drained cherry compote. If you have fresh fruit, cook it for 20-30 minutes with 2-3 tablespoon sugar, let it cool and drain. If you like to amaze your guests, add 1-2 drops of rum flavor to the cherry before decorating.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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