chocolate cake with cherry The recipe for this cake is known to everyone, and indiversity of its variations. This dessert, the hallmark of which is the richness of the cream: cream, chocolate, rum and liqueurs. Also, they can be made with layers and impregnation, with different kinds of syrups and sweets, in which you can add nuts, essences, fresh or dried fruit. Only one feature of these cakes will remain unchanged - they are biscuit chocolate cakes. It should be noted that it is very advantageous in all these combinations with the rest of the products to combine cherry. You can use any berries: raw, dried, canned, alcoholized, gelled. In any of its performances, cherry gives the chocolate cake a touch of exquisite taste. We offer you recipes containing chocolate and cherries, choose from them the ones that your family, friends, colleagues will like most!

Cake "Genoese biscuit" with cherry

This recipe is created based on all knowncakes "Black Forest" or "Black Forest". An invariably advantageous combination of chocolate cakes, air cream from cream and cherries will not leave anyone indifferent. And even if you are the first to take on such a difficult recipe, rest assured, you will necessarily succeed! Ingredients: For the cake:

  • wheat flour - 60 grams
  • cocoa powder - 70 grams
  • 6 eggs
  • 80 grams of butter
  • one and a half glasses of sugar
  • vanillin, citric acid - by pinch
  • cherry liqueur - 60 milliliters
  • half a kilogram of frozen cherries (can be fresh)

For cream:

  • 2 tiles of bitter chocolate
  • 1 orange
  • a liter of cream (30% fat content)
  • 1 lemon
  • 40 grams of granulated sugar
  • vanillin
  • powdered sugar
  • 1 pack of fixer for cream

Cooking method: First, prepare all the ingredients. Sprinkle the bottom of the separable form with water, cut out a circle equal in diameter from the parchment, cover the bottom with it. Grease the paper with vegetable oil and sprinkle it with flour. Frozen cherries should be thawed when it heats up, throw it into a colander, let excess juice drain off, and after a while, dry the berries. Take out the bones. Melt the butter in a microwave oven or on a fire. Through a fine sieve, sift the wheat flour, after it - cocoa powder. This is desirable 2 times, then flour and cocoa will be more magnificent and enriched with oxygen. The recipe of Genoese biscuit includes one important point: to make the cake well up, sugar should be ground with a blender, but not strongly, but lightly. To the size of table salt. When you prepare all the ingredients, you can start working on the cake. Beat the eggs in a deep bowl, add the sugar and vanillin. Put this bowl in the steam bath. While the mixture is warming up, whisk it with a mixer at low speeds. Then remove the bowl from the bath and continue to work the mixer, only at a much higher speed. The mixture should increase in size every three times. As you have already noticed, this biscuit recipe does not contain any soda, baking powder, minimal amount of flour in its composition. Preheat a little butter. Gradually mix the egg mass, butter, pouring into it in portions of cocoa with flour. The dough is sent to the mold, flatten over the surface. Put in the oven (180 degrees). Bake for half an hour, do not open the door. Finished biscuit when pressed a little springs and easily separated from the sides of the mold. When the cake is cool, take a long knife and slide it over the sides of the mold. Pie let it cool down at room temperature. To impregnate the biscuit, you need to make a syrup: take 80 ml of water, add citric acid and sugar, heat it over low heat, stirring constantly with a spoon made of wood. When the syrup begins to boil, cover the pan with a lid and cook for another two minutes. Remove the mixture from the heat and allow it to cool. Then add cherry vodka or liquor to the syrup. Cut the cake into three pieces. From orange and lemon squeeze out the juice. Do not forget that you still need to prepare a cream for the cake, for which separate 150 grams of chocolate, leave the remaining half of the tile for decoration. Chop or cut this chocolate, mix it with 50 milliliters of hot water, and then stir until plastic. Whip the cream with sugar (100 grams), creamer and vanillin. If you do not have a ready-made fixer on hand, know that its composition is starch and powdered sugar. Now you can easily replace this component with another, more accessible. Your next task is to add the whipped cream to the chocolate mass, in stages, in small portions, gently stirring each time. Leave a little for the average crust. Apply a portion of the cream to the syrup-soaked biscuit, only on an even layer. Lay cakes on each other, not forgetting about syrup and cream. It's time to use cherry: the middle "floor" is smeared with impregnation, and on top of it lay the berries, just a dense layer. In the last batch of cream pour orange-lemon juice. Cherry the layer of this cream. Put the cake in the refrigerator. After 30 minutes, remove it and cover the sides with the remaining cream. If there is a fantasy and desire, you can make curbs and flowers from a cream with a confectionery bag. Make the cherry topped with the top of the cake, sprinkle with powder. Chocolate, which remained, can be grinded on a grater and folded with a slide in the center of the cake. Dessert will be more delicious if it is infused in the cold for more than 12 hours. chocolate cake with cherry

"Chocolate anthill" with cherry

Such an "anthill" you have not tried! It looks like a chocolate slide, and inside is a delicate snow-white air souffle, made of curd cream mascarpone, and many, many succulent cherries. Be sure to try to translate this recipe into life - such a dessert is insanely delicious! Ingredients: For the cake:

  • condensed milk - 1 jar
  • 2 eggs
  • a glass of flour
  • food soda - 0.5 teaspoon
  • 5-6 tablespoons of cocoa powder

For cream:

  • fat cream (30%) - half a liter
  • mascarpone cream - half a kilogram
  • 100-150 grams of sugar
  • cherry - 350-400 grams
  • gelatin - 2 packs of 9 grams
  • grated chocolate (for decoration)

Preparation: Take a biscuit. Through a fine sieve, sift the flour, beat the eggs with a fork, combine with flour, add a jar of condensed milk. Extinguish soda with a tablespoon of vinegar and add to the total mass. Stir. Place the dough in a mold, send it to the oven for 20 minutes, the baking temperature is standard - 180 degrees. After the time when the biscuit is ready, check with a stick in the center of the cake. If it leaves it dry, it means that the dough is completely baked. When the biscuit cools, a small basket will be made from it. For this, having retreated 1-1.5 centimeters from the edge, remove the middle with a knife. Be careful not to damage the bottom of the cake. Flesh put in a separate bowl. Now it's time to start cherry filling. Berries can be used fresh or frozen, you can take even canned. Remove cherries from the cherries, if they were frozen, do this when they thaw out. Next comes the cream, its recipe is: whip the cream with sugar until thick, then add cottage cheese mascarpone, as well as chocolate chips. Gelatine dilute as described on the package in the instructions, add to the cream. This is where the already dried cherries interfere. The cream will get a pretty thick consistency. Lay it with a beautiful slide on the chocolate biscuit, giving it the appearance of an anthill. Crumble the crumb of biscuit into a crumb and densely sprinkle it with cake. The cake should be in the refrigerator for several hours before serving. Then it will turn out very tasty, and all who will try it, will remain in delight!

Chocolate cake with cherry jelly

This chocolate cake is dedicated to all those wholoves the combination of dark rum and cherries. If you can not use alcohol itself, put into the dessert a rum essence - the taste will not suffer from it. For biscuit, bitter chocolate with 75% cocoa content is suitable. Ingredients: For cherry coating:

  • cherry - 300 grams
  • 30 milliliters of dark rum
  • water - 30 milliliters
  • cornstarch - 2 tablespoons
  • granulated sugar

For biscuit:

  • vanilla extract - 5 milliliters
  • chocolate bar
  • 5 eggs
  • butter pack
  • granulated sugar - 180 grams
  • wheat flour - 110 grams

For cream:

  • 30 milliliters of dark rum
  • a glass of cream
  • 50 grams of powdered sugar
  • a glass of sour cream
  • 2 grams of gelatin
  • vanilla extract - 5 milliliters

For impregnation:

  • 60 milliliters of dark rum
  • 100 grams of cherry confiture (jam)
  • 60 milliliters of Amarena syrup from cherries

Cooking method: Preheat the oven at a temperature of 160 degrees. The bottom of the mold or stewpot, 24 centimeters in diameter, is lined with parchment, and grease the walls of the mold with a piece of butter. Cherry, peeled, put in a pan, pour water with rum and boil for 7-8 minutes over low heat. Mix the sugar with the starch, then add to the boiling cherries. Keep on the stove so that the sauce will thicken properly. Then cool by turning off the fire. Melt the chocolate on a steam bath or in a microwave. Enter 1 egg yolk, stirring at the same time. Oil whisk with vanillin and sugar until its color turns white, and mix with the chocolate. Whisk the whites until elastic foam and in parts, enter into the dough. Add the sifted flour twice. Transfer the mixture to the mold and leave it in the oven for 40-45 minutes. Do not take out the finished cake, let it cool in the form. Wipe the gelatin plate with water. When it is saturated, wring it out and dissolve in warmed rum. Whisk the whisk with sour cream, add gelatin and cream, mix. Cut the biscuit into two identical halves, both soaked with a mixture of rum and syrup from the cherries. On the bottom cake lay a layer of confiture and distribute. Then comes the cream. Then cover the dessert with a second crust, lightly press down. On top, put the filling out of the gelled cherries and put in the refrigerator for 40 minutes. When the cake has cooled, grease the sides with a cherry jam and thickly sprinkle with chocolate chips. chocolate cherry cake

"Drunken Cherry" - a cake with chocolate

I would like to offer you a recipe for cookingone of the most famous desserts. This is a chocolate cake with a cherry, but not simple. It is the "drunken" berry that makes this dessert especially spicy. And how successfully you "intoxicate" the cherry in cognac, your cake will be so good. The recipe will be just in time, if a celebration or some kind of celebration is planned. The cake will perfectly fit into the dessert menu of your table. It is prepared easily and consists of the most common products that can be found by any landlady. To make the cake tasty and airy, the technology and the recipe for its preparation must be strictly observed. Ingredients: Sponge cake:

  • sugar - 1 glass
  • cocoa powder - 1 tablespoon
  • 6 eggs
  • flour - 1 glass

Cherries for cake:

  • cherry - half a kilogram
  • cognac - 500 milliliters


  • butter pack
  • cocoa - 3 tablespoons
  • a bank of condensed milk


  • 20 grams of sugar
  • butter - a quarter of a pack
  • cocoa - 3 tablespoons
  • sour cream - 2 tablespoons

Cooking method: It should be emphasized that the cherry for this dessert needs to be prepared in advance, since it needs to be infused for at least 10 hours. It is better to do this the night before, and by morning the berry will be ready. Cherries wash with water, remove stones and pour in cognac, cover something and leave to the side. If you get very sour berries, try adding several spoons of sugar to the alcohol. The cake recipe includes cognac, but you can actually drink berries in vodka, brandy or even in a liqueur. This chocolate-cherry cake is made on the basis of classic biscuit, the composition of its products is simple and includes a minimum of ingredients. Whisk the yolks with sugar and white. Sift twice with cocoa flour through a fine sieve, add to the yolk mass. Use chilled whiskey proteins, whisk them to a thick foam. Then carefully mix a spoonful of protein into the common ground. Rotate the spoon in a circle, lifting the dough downwards upwards. It must have an airy texture and, as it were, "breathe". When the dough becomes a homogenous thick consistency, put it in a mold, then send it for 35-45 minutes into the oven. Choose an average temperature, not more than 180 degrees. Take out the baked biscuit and cover it with a slightly damp towel. When it is completely cool, remove the top layer with a knife, and then remove the middle of the crumb from the bottom cake with a spoon. But the sides must remain at least two centimeters thick. The recipe for a cake cream is very simple: at room temperature, beat the whisk with condensed milk, and then again, but adding cocoa. Steady cherry on cognac in a colander, let the excess liquid drain. Put all berries in a bowl with cream, stir. Sprinkle the same biscuit crumb from the chocolate cake. If desired, you can saturate the cream with cognac flavor, adding a little alcohol from the cherry. The glaze for dessert will be cooked on a sour cream basis. Mix sugar and cocoa powder in a dry plate, add sour cream, put on gas, and stirring, heat until boiling, drop the oil at the end, stir and turn off the fire. Cool the icing. It's time for the final stage: on the cake with beads place the cream with cherries (leaving a handful for top design), level, cover with the top layer. Fill the icing and beautifully spread the cherries.

French Cherry Chocolate Cake

Delicious holiday cake with juicy freshCherries and pieces of chocolate, covered with glaze, like everyone! This recipe is quite simple, and the result is delicious. French chocolate cake with cherries is a fragrant, gentle batch with a multifaceted taste. Note that this dessert has an interesting property: in the absence of a cream, it retains the feeling of a cake. Ingredients: For the cake:

  • 1 bag of baking powder
  • 1 cup of sugar
  • cocoa powder - 4 tablespoons
  • milk or cream - 4 tablespoons
  • starch - 7 tablespoons
  • 4 eggs
  • butter pack
  • 1 cup of flour
  • a pinch of salt
  • on a teaspoon of cinnamon, nutmeg, ginger
  • cognac (rum, liqueur) - 2 tablespoons

For filling:

  • chocolate bar
  • a glass of cherries

For glaze:

  • 3 dices of chocolate
  • sugar - 3 tablespoons
  • cocoa powder - 2 tablespoons
  • sour cream or cream - 20 milliliters
  • 20 grams of butter
  • salt

Cooking method: You will need a cake shape with a diameter of 26 centimeters. Eggs must be beaten with sugar, adding salt. Soften the butter, combine it with the eggs, stir the cream. In another bowl, combine all the dry components of the biscuit: cocoa, baking powder, spices and flour. Then gradually fall asleep a dry mix in a bowl with the test, carefully each time stirring and crushing lumps. The mass must be saturated with air and "breathe". Due to this, the biscuit rises higher and will taste better. Add the cognac. Lubricate the piece of butter with a shape, lay out a fairly thick dough, immediately larger half. Spread on it cherries, lightly sprinkled with starch, and shards of chocolate. Cover neatly with the rest of the dough on top. Bake for about 20-30 minutes at standard temperature (160-180 degrees). The cake glaze will be sour. To cook it, pour together the cocoa and sugar, then add the loose ingredients to the sour cream, heat on the fire, add the chocolate cubes, stirring, bring to a boil, add a piece of butter, and when it dissolves completely, turn off the fire. Pour a cake with a frosted glaze, give it a little time to freeze. recipe for chocolate cake with cherries

Cottage Cheese Cake "Winter Cherry"

Juicy and freshness is given to this cake by cherries,chocolate glaze complements the taste with its mystery, and a light curd cream gives a feeling of lightness and airiness of the dessert. Thanks to this combination of ingredients, this chocolate cake with cherry will turn out not only surprisingly tasty, but also useful. Ingredients: For the cake:

  • 20 milliliters of vegetable oil
  • 1 egg
  • milk - 100 milliliters
  • cocoa powder - 10 grams
  • wheat flour - one and a half cups
  • 1 bag of baking powder
  • a glass of cherries (can be frozen)
  • a glass of sugar
  • 150 milliliters of boiling water

For cream:

  • half a kilogram of curd mass or soft curds
  • granulated sugar - 1 glass
  • butter packing
  • vanillin

For decoration:

  • chocolate - half tiles

Cooking method: The recipe for this biscuit is custard. Whisk the eggs with a mixer, add sugar. Pour in the oil. In another container, mix all the dry ingredients: cocoa, baking powder, flour. Pour into the grater milk, pour dry mass, stir with a spoon, and then whisk with a mixer. Brew the dough with 150 milliliters of steep boiling water, whisk again. For baking you will not need a mold of more than 20-22 centimeters in diameter. Cover it with oil or paper, lay out ½ portion of the dough, a layer of cherries on it. This will be the first cake, the second will do the same. The oven temperature should be 200 degrees, the time will need half an hour. Each baked cake is divided into two parts. So you get 4 chocolate-cherry biscuits. The recipe for curd cream includes sugar, cottage cheese and butter. For a homogeneous state, mix the ingredients in one pan and chop the blender. Add the vanillin. Saturate all the cakes with curd cream, leaving a little for the sides. Decorate the cake with finely chopped chocolate, let it stand for at least an hour and serve on the table to the delight of sweet tooth.