Discover the enchanting combination of rich chocolate and tangy cherries with our Frosty Cherry Cube Cake. This dessert features a moist chocolate sponge cake, layered with a creamy filling and a vibrant cherry sauce, all encased in a luscious chocolate ganache. It's a symphony of flavors and textures that come together to create a truly irresistible treat.
Why You'll Love This:
- The delightful contrast of rich chocolate and tart cherries.
- Creamy and fruity layers provide a unique taste experience.
- Perfect blend of texture with the soft cake and smooth fillings.
- A visually stunning dessert that's sure to impress.
Perfect Occasion: This cake is perfect for summer picnics, family reunions, or as a show-stopping dessert for dinner parties. It's also great for festive occasions like Christmas or Valentine's Day, offering a sweet and indulgent treat for your loved ones.
Decoration Tips:
- Top with fresh cherries or cherry syrup for an extra pop of flavor.
- Dust with powdered sugar or cocoa powder for a sophisticated finish.
- Garnish with chocolate shavings or curls for added elegance.
- Serve on a decorative cake stand to enhance its visual appeal.
Ingredients:
- For the Sponge Cake:
- 6 eggs, separated
- 100g sugar
- 5 tablespoons flour
- 40g cocoa powder
- 1 dl oil
- For Soaking the Cake:
- 1 dl water
- 2 tablespoons sugar
- For the Filling:
- 1 liter milk
- 150g sugar
- 2 sachets vanilla sugar
- 120g cornstarch
- 200g butter
- 2 dl heavy cream
- For the Cherry Filling:
- 400g cherries
- 100g sugar
- 1 dl water
- 1 vanilla pudding mix
- For the Ganache:
- 200g chocolate
- 2 tablespoons oil
Instructions:
- Make the Sponge Cake:
- Whisk egg whites until frothy, then gradually add sugar until stiff and glossy. Gently fold in egg yolks.
- Mix flour and cocoa powder, then fold into the egg mixture. Slowly incorporate oil.
- Pour into a 25x35 cm baking tray lined with parchment paper and bake at 180°C for 15 minutes.
- Boil water and sugar, then soak the baked cake with this syrup.
- Prepare Cherry Filling:
- Cook cherries, sugar, and half of the water for 5-6 minutes. Blend slightly with an immersion blender, then boil again.
- Dissolve pudding mix in remaining water, add to cherries, and cook until thickened. Cool and spread over the cake.
- Make the Cream Filling:
- Mix cornstarch in some milk. Boil the remaining milk with sugar and vanilla, then add cornstarch mixture, stirring quickly to thicken. Cool, stirring occasionally.
- Whip softened butter, gradually mix in the cooled milk mixture. Whip the heavy cream and fold into the mixture. Spread over the cherry layer.
- Prepare the Ganache:
- Melt chocolate with oil and pour over the cake.
- Chill:
- Refrigerate, preferably overnight, to set.
Enjoy this frosty, fruity, and chocolatey delight that's a true feast for the senses!