Decadent Chocolate Cake with Creamy Cheese Frosting and Cherry Topping

A chic and delicious DIY dessert. Impossible to resist! Chocolate cake with cheese cream and cherries for a worthy end to any holiday. A magnificent composition of chocolate sponge cake soaked in aromatic liqueur, airy butter cream and a thick cherry layer will pleasantly delight your guests.
cook time: 4h
Ava Prescott
Decadent Chocolate Cake with Creamy Cheese Frosting and Cherry Topping

Nutrition Facts (per serving)

275
Calories
13g
Fat
36g
Carbs
5g
Protein

Ingredients (8 portions)

Biscuit:

Wheat flour 210 g
Sugar 200 g
Milk 150 ml
Butter 75 g
Cocoa 25 g
Chicken eggs 4 pc
Baking powder 1 tsp

Impregnation:

Liquor 100 ml

Cream:

Cream 450 ml
Cottage cheese 400 g
Powdered sugar 100 g

Berry layer:

Cherry 350 g
Sugar 100 g
Corn starch 2 tbsp

Glaze:

bitter chocolate 100 g
Cream 60 ml

Recipe instructions

Step 1

Step 1
How to make chocolate cake with cream cheese and cherries? First, prepare the necessary ingredients for the dough according to the list. Take the highest grade flour. Choose high-quality cocoa; cocoa drink is not suitable. Take large, selected eggs. If the eggs are of the first category, feel free to take 5 pieces. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
In a saucepan, bring the milk and butter to a boil, but do not boil. Immediately remove the saucepan from the heat.

Step 3

Step 3
Sift flour with cocoa and soda into a bowl.

Step 4

Step 4
In another bowl, beat eggs with sugar until fluffy. A fluffy airy foam should appear on the surface.

Step 5

Step 5
Add the milk and flour mixture little by little to the beaten eggs and mix with a whisk until smooth. The dough should be liquid and flow from the whisk. You may need a little more or a little less flour. Check the consistency. Read more about flour and the secrets of making a fluffy sponge cake in the articles below the steps.

Step 6

Step 6
Pour the finished chocolate dough into a baking dish (Ø 21-22 cm). Bake the cake in an oven preheated to 180℃ for 40-50 minutes until the skewer comes out dry. You can learn about the operating features of ovens and choosing a baking dish by reading separate articles and links at the end of the recipe.

Step 7

Step 7
Cool the finished sponge cake at room temperature and cut lengthwise into 3 layers. If necessary, you can trim the cakes with a knife.

Step 8

Step 8
To soak the cakes, I used cherry liqueur. You can replace it with simple cherry juice, cognac or sweet sugar syrup. You can use fresh or frozen cherries for the filling. Frozen berries do not need to be thawed first.

Step 9

Step 9
Combine cherries, sugar and starch in a saucepan. Bring to a boil over medium heat, stirring constantly until the mixture thickens. Remove the finished filling from the heat, cover with cling film and cool.

Step 10

Step 10
Now prepare the ingredients for the cream. It is very important to choose high-quality cream that will whip well. Choose cream with a fat content of at least 33%.

Step 11

Step 11
Using a mixer, beat the cold cream with powdered sugar until the mixture thickens and the whisk marks remain. For information on how to whip cream correctly, read the article below the steps. Remove the curd cream from the refrigerator in advance so that it is at room temperature.

Step 12

Step 12
Add cream cheese and beat again until smooth. You should get an airy, non-flowing, homogeneous cream. It is important not to beat the cream so that it does not separate. Once you have achieved homogeneity, turn off the mixer.

Step 13

Step 13
Assemble the cake. Soak the cakes with liqueur.

Step 14

Step 14
Place a third of the cream on the first cake layer. Place half of the thick cherry filling on top of the cream, not reaching the edges. Cover with the second cake layer, layer with another portion of the cream and the remaining cherry mixture. Top with the last layer of cake.

Step 15

Step 15
Line the top and sides of the cake with the remaining cream. Place the cake in the refrigerator for 6-8 hours to cool and soak.

Step 16

Step 16
Now prepare the glaze. You can use dark or bitter chocolate. Choose according to your taste, since no sugar is added to the glaze — the sugar in the cakes and cream is enough.

Step 17

Step 17
Heat the chocolate broken into pieces with cream until a homogeneous fluid mass is obtained. Can be made in a saucepan on the stove or in the microwave.

Step 18

Step 18
Pour glaze over the cake and let it set.

Step 19

Step 19
I decorated the cake with confectionery sprinkles. It is better to apply it before the glaze has completely hardened. Cut the cake into pieces and serve. Bon appetit!

Additional rubrics

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