Cherry-Chocolate Pancho Cake Delight

Incredibly tasty, bright and spectacular dessert! Pancho cake with cherries is easy to prepare and unforgettable in taste. The sweetness of the chocolate cake and delicate sour cream is set off by sour cherries. A wonderful treat for any occasion.
cook time: 10h
Elijah Stroud
Cherry-Chocolate Pancho Cake Delight

Nutrition Facts (per serving)

236
Calories
11g
Fat
30g
Carbs
4g
Protein

Ingredients (6 portions)

Dough:

Sour cream 280 g
Wheat flour 250 g
Sugar 170 g
Cocoa 40 g
Baking powder 11 g
Eggs 3 pc
Vanilla sugar 1 tbsp
Salt 1 g

Cream:

Sour cream 700 g
frozen cherries 400 g
Sugar 220 g

Glaze:

bitter chocolate 60 g
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Pancho cake with cherries and sour cream? Start by preparing the crust dough. Take the highest grade flour. You will need large eggs. Also take high-quality cocoa. Cocoa should have a rich color. Sour cream should not be watery, with a fat content of 20%. Turn on the oven to 170 degrees in advance.

Step 2

Step 2
Beat eggs with sugar, vanilla sugar and salt until fluffy. Beat until the mixture becomes fluffy and stable and light in color. The mixture should increase 3-4 times. But it is important not to overbeat the eggs: the mass should be fluffy and with many small air bubbles. If you beat too long until thick, your crust will not rise when baked. Vanilla sugar can be replaced with vanillin. Read more about this in the article at the link after the recipe.

Step 3

Step 3
Add sour cream and beat again until smooth.

Step 4

Step 4
Gradually add the sifted flour with cocoa and baking powder. You may need a little more or a little less flour. Read more about flour and baking powder in the articles below the steps.

Step 5

Step 5
Beat the dough with a mixer at low speed. The dough should not be thick and not too liquid, like sour cream. If necessary, adjust the amount of flour up or down.

Step 6

Step 6
Pour the dough into a parchment-lined baking dish (Ø 20-22 cm) and smooth it out. Place in an oven preheated to 170°C for 30-35 minutes. Read more about how to choose the right baking dish, as well as baking time and temperature in the article. Links are at the end of the recipe.

Step 7

Step 7
Cool the cake. Then cut lengthwise into 2 layers. The bottom cake should be 1-1.5 cm high.

Step 8

Step 8
Cut the top crust into small cubes.

Step 9

Step 9
Now prepare the cream. Use thick and fatty sour cream for it. Ideally — 30%. You can take fresh, frozen or canned cherries. I made it with frozen cherries, which I had previously defrosted, put in a sieve and lightly squeezed out the excess juice. You also need to squeeze fresh and canned berries, otherwise the juice from them can dilute the cream and it will not harden properly.

Step 10

Step 10
Beat cold sour cream with sugar with a mixer until fluffy. You can adjust the amount of sugar to your taste. For information on how to properly whip sour cream for cream, read the article at the end of the recipe under the steps. What to do if you don’t have the opportunity to buy full-fat sour cream? You can take sour cream with a fat content of 20-25% and add 8-9 g of gelatin dissolved in 50 ml of water. Then when it hardens, your cream will set well.

Step 11

Step 11
Line a deep bowl with a capacity of about 2 liters (top part Ø 20-22 cm) with cling film and grease with vegetable oil. Dip pieces of chocolate sponge cake into the cream and place in a bowl, alternating with cherries.

Step 12

Step 12
Pour the remaining cream on top.

Step 13

Step 13
Cover with the whole round cake. It should adhere well to the cream.

Step 14

Step 14
Cover the bowl with cling film and place the cake in the refrigerator for 6-8 hours.

Step 15

Step 15
Now make the glaze. If necessary, you can take more milk. You can replace milk with cream of any fat content.

Step 16

Step 16
Break the chocolate into pieces, combine with milk and, stirring, melt over low heat. Transfer the frosting to a piping bag and snip off the tip.

Step 17

Step 17
Remove the cling film from the bowl and carefully invert the cake onto a plate. Drizzle the chocolate glaze over the cake and return to the refrigerator for 10-15 minutes. Cut the Pancho cake with cherries into pieces and serve. Bon appetit!

Additional rubrics

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