Good Mood Recipe

Chocolate Cherry Cream Cake

5
Average: 5 (2 votes)
(2 votes)
Chocolate Cherry Cream Cake
share Share
print
bookmark_border Copy URL
Health Score:
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

As sour cherries, the morello cherries are rich in antioxidants which protect the body cells - this makes the cherries a really good anti-aging food! Especially the anthocyanins of the deep red fruits have anti-inflammatory properties and can even help to prevent rheumatism.

Depending on your preference, you can also prepare the cake as a sheet cake - this will be flatter, but then it is easier to portion.

Ingredients

for
1
For the batter
200 grams butter
180 grams sugar
3 eggs
1 pinch salt
400 grams Pastry flour
1 packet Baking powder
120 milliliters milk
2 tablespoons cocoa powder
2 tablespoons Rum
1 jar Sour cherry (about 720 ml or 24 ounces)
For the cream
¾ packet vanilla pudding mix (for 500 ml or 2 cups)
375 milliliters milk
3 tablespoons sugar
powdered sugar (for dusting)
150 grams butter
35 grams powdered sugar
For the topping
150 grams Milk chocolate couveture
2 tablespoons Whipped cream
15 Chocolate flowers
How healthy are the main ingredients?
sugarsugarWhipped creameggsalt

Preparation steps

1.

For the batter: Preheat oven to 180°C (approximately 350°F).

2.

Beat butter and sugar until creamy. Stir in eggs and a pinch of salt. Combine flour and baking powder. Alternate adding flour and milk to butter mixture. Pour 2/3 of the batter into a buttered baking dish and spread even. Stir cocoa and rum into remaining batter and pour onto light batter. Drain cherries, set aside 15 and spread remaining cherries onto batter. Bake for 45-50 minutes.

3.

For the cream: Combine pudding powder and 3 tablespoons milk. Boil remaining milk and sugar in a pot, then stir in pudding powder. Bring to a boil, stirring constantly, pour into a bowl, sprinkle with powdered sugar and let cool.

4.

Beat butter and powdered sugar until creamy and gradually fold into custard pudding.

5.

Remove cake from oven and let cool. Spread cream onto cake and chill for 1 hour.

6.

For the topping: Chop chocolate and melt with cream over a double boiler. Remove from heat, let cool slightly and spread onto cream. Top with remaining cherries and chocolate flowers and let set. Slice and serve.