Cherry on cream cake with chocolate sponge cake

Cherry on Cream Cake with Chocolate Sponge Cake combines the rich, moist texture of chocolate sponge cake with a layer of creamy frosting and fresh cherries. This indulgent dessert is perfect for special occasions or simply to enjoy a delicious treat. Here’s how you can make it:

Cherry on Cream Cake with Chocolate Sponge Cake Recipe

Ingredients:

For the Chocolate Sponge Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• ½ cup buttermilk (or milk with a splash of lemon juice)
• 1 tsp vanilla extract
• ½ cup boiling water

For the Cream Filling:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the Cherry Topping:

• 2 cups fresh cherries, pitted (or canned cherries, drained)
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)

For Garnish (Optional):

• Shaved chocolate
• Whole cherries

Instructions:

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

3. Combine wet ingredients: In a large bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.

4. Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Add boiling water: Stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

1. Whip cream: In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Step 3: Prepare the Cherry Topping

1. Cook cherries: In a saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture starts to thicken, about 5-7 minutes.

2. Thicken (optional): If you prefer a thicker topping, stir in the cornstarch mixture and cook for another 2-3 minutes until thickened. Remove from heat and let cool.

Step 4: Assemble the Cake

1. Level cakes: If necessary, level the tops of the cooled cake layers with a knife to create an even surface.

2. Layer the cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top.

3. Add cherry topping: Spoon some of the cherry topping over the cream layer.

4. Add second layer: Place the second cake layer on top. Spread the remaining whipped cream over the top and sides of the cake.

5. Top with cherries: Spoon the remaining cherry topping over the top of the cake.

Step 5: Garnish and Serve

1. Garnish (Optional): Decorate with shaved chocolate and whole cherries if desired.

2. Chill: Refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the cake to set.

3. Slice and enjoy: Slice the cake and serve chilled.

This Cherry on Cream Cake with Chocolate Sponge Cake is a delightful combination of rich chocolate, creamy frosting, and sweet cherries, making it a perfect dessert for any occasion. Enjoy!