The Christmas holiday season has officially started.)
What could be more delicious than a chocolate sponge cake with a juicy cherry filling and a rich creamy frosting? Winter is all about delicacies and this dessert is just a sweet bomb. Every piece of it will put a smile on the face of your family members)
So why not bake this crowd-pleaser together?
I’ll show you all the steps)
Let’s make this Christmas dinner special!
- 4 eggs
- 400 g (14 oz) sugar
- 250 ml milk
- 200 ml vegetable oil
- 3 tbsp cocoa powder
- 1 tbsp baking powder
- 400 g (14 oz) flour
- 2,5 tsp vanilla sugar
- 1/2 tin of sour cherry jam
- 1 tbsp gelatin
- 70 ml milk
- 200 ml cream (35%)
- 250 ml sour cream
- 100 g (3,5 oz) powdered sugar
Combine eggs, sugar, and vanilla sugar. Beat the mass until the sugar dissolves. Pour in vegetable oil and milk.
Stir in cocoa powder. Continue to whip the mass until smooth.
Combine flour and baking powder in a separate bowl.
Sift the flour and add it to the main mass. Mix everything thoroughly with a mixer.
Divide the batter evenly between two baking molds (greased with vegetable oil beforehand).
My molds are 24 cm in diameter. Give molds a spin (to ensure the batter will bake evenly, with no “hills”)).
Bake the cake at 180°C (356°F) for 30-45 minutes. Then let it cool.
Grease one layer of the cake with a sour cherry jam.
The thickness of the jam layer depends on how sweet you want your cake to be (it’s all up to taste preferences).
Combine cream, sour cream, and powdered sugar.
Whip the mass with a mixer until it thickens.
Put gelatin in a pan and pour milk above. Stir to combine. Set aside for half an hour to let gelatin swell and thicken.
Now let’s preheat milk to let gelatin dissolve completely (do not bring the mass to boil – do everything over low heat). Filter the mass through a sieve.
Add warm milk-gelatin mass to the cream-powdered sugar mass. Mix everything with a mixer once again thoroughly.
Put the layer of the cake greased with jam in a split mold. Pour above the cooked frosting and even the surface. Put the cake in a freezer for 15 minutes to let the top set. Then put above the second layer of the cake and place the cake in a fridge for 2-3 hours to let the frosting get hard.
Decorate the cake as you wish. I used ruby-colored sour cherries, cranberries and pomegranate seeds.
Enjoy your meal!
Have you liked the recipe for a chocolate sponge cake with cherries?
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