Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a delicious chocolate cake with cherries and sour cream? To make a chocolate sponge cake for a cake, break the eggs into the bowl of the mixer and add sugar. Whisk everything together for a few minutes until you get a fluffy mass. During whipping, the eggs will become much lighter.
Step 2:
Then gradually, in several steps, mix flour with soda and cocoa into the egg mass. Here the mixer is no longer needed, since it is best to do it manually with a whisk so that the mass remains lush and airy.
Step 3:
Pour the finished dough into a baking dish (20-22 cm) and put it in the oven, preheated to 180 degrees for 40-50 minutes. Remove the finished biscuit from the mold and cool. Such a biscuit turns out to be very tender, so it is best to put a completely cooled biscuit in a bag and put it in the refrigerator, approximately, overnight. When you cook the cake, take out the sponge cake and cut it into 4 cakes. 3 will go to the cake, and leave the fourth for sprinkling.
Step 4:
For the cream, whisk sour cream with powdered sugar to a fluffy thick cream. Take sour cream at least 25%. At 25% fat content, you can add a little thickener. And at 30-35% fat content, sour cream itself whips perfectly.
Step 5:
If you use frozen cherries for the filling, then it must first be thawed. No need to drain the juice. Soak the biscuits with this juice. Then layer the cake with cream and spread the cherries.
Step 6:
Assemble the cake. Coat the top and sides with the same cream.
Step 7:
Chop the remaining one sponge cake with a blender and sprinkle the cake on the sides. You can sprinkle the top of the cake.
Step 8:
And you can decorate with a little cream, cherry berries and grated chocolate. Although the decoration of the cake will depend on the intended solemn event. Put the finished cake in the refrigerator for a few hours so that it is soaked with cream and frozen. Have a nice tea party!
If such a cake is meant to be prepared only for an adult table, then you can soak the cakes with cherry liqueur. The taste will play in a new way. I think many will appreciate this step!
Eggs for biscuit dough can not be beaten for too long, because with prolonged whipping, air bubbles leave the protein, which raise the biscuit dough when baking. The surface of eggs properly beaten with sugar (before adding flour) should be lush, slightly yellowish, with lots of air bubbles. If the mass turned out to be white and dense, then such a biscuit will either rise weakly, or it will not rise at all. And baking powder in this case, too, will not save the situation.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Calorie content of products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Cocoa powder - 374 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
