Chocolate cake with cherries and sour cream

10 servings
1 day

How do you bake a delicious chocolate cake with cherries and sour cream? To make the chocolate cake sponge in the bowl of the mixer, break the eggs and add the sugar. Whisk everything together for a few minutes until fluffy. During whipping, the eggs will become much lighter.

Then gradually, in several steps, stir the flour with soda and cocoa into the egg mass. Here the mixer will no longer be needed, as it is best to do this with a hand whisk so that the mass remains lush and airy.

Pour the finished dough into a baking tin (20-22 cm) and place in the oven, warmed to 180 degrees for 40-50 minutes. Remove the finished biscuit from the mold and cool. Such a biscuit is very tender, so it is best to put a completely cooled biscuit in a bag and put it in the refrigerator, about overnight. When you make the cake sponge remove and cut into 4 cakes. 3 will go to the cake, and leave the fourth to sprinkle.

For the cream, whisk the sour cream with the icing sugar until fluffy, thick cream. Take sour cream at least 25%. At 25% fat, you can add a little thickener. And at 30-35% fat content, sour cream itself beats perfectly.

If you use frozen cherries for filling, then it must first be thawed. Do not drain juice. Soak biscuits with this juice. Then layer the cake with cream and spread out the cherries.

Collect the cake. Coat the top and sides with the same cream.

Grind the remaining one sponge cake using a blender and sprinkle the cake on the sides. The top of the cake can also be sprinkled.

Or you can decorate with a little cream, cherry berries and grated chocolate. Although the decoration of the cake will depend on the alleged solemn event. Refrigerate the finished cake for a few hours to soak in the cream and freeze. Have a nice tea party!