Elegant Sour Cherry Chocolate Cake
Indulge in this wonderfully simple yet sophisticated dessert that beautifully balances rich chocolate with the tartness of sour cherries. This Elegant Sour Cherry Chocolate Cake is reminiscent of a classic Black Forest cake but with a refined touch that makes it perfect for any occasion. Featuring a moist, chocolatey base topped with juicy sour cherries, it is a delightful treat that is best enjoyed fresh out of the oven. This cake will impress your guests and leave them craving more. Recipe adapted from 'Crowning Elegance', a cherished cookbook from Arie Crown Hebrew Day School in suburban Chicago, IL.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggs
2 (large, beaten)
Sugar
1 cup (granulated)
Margarine
1/2 cup (melted)
Vanilla extract
1/2 teaspoon (pure)
Cocoa powder
2 tablespoons (unsweetened)
Flour
3/4 cup (all-purpose)
Baking powder
1/2 teaspoon
Sour cherries
1 can (15 ounces) (well drained)
Instructions
1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking pan.
2
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar together on medium speed until the mixture is light yellow and fluffy, about 5-7 minutes.
3
Add the melted margarine and vanilla extract to the egg mixture, stirring to combine evenly.
4
In a separate bowl, sift together the cocoa powder, flour, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined and the batter is smooth.
5
Pour the batter into the prepared baking pan, spreading it evenly.
6
Carefully press the drained sour cherries into the top of the batter, evenly distributing them across the surface.
7
Bake in the preheated oven for about 45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Allow to cool slightly before cutting.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Elegant Sour Cherry Chocolate Cake?
It is a sophisticated yet simple dessert that balances rich chocolate with the tartness of sour cherries, similar to a refined Black Forest cake.
What temperature should the oven be for this recipe?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size baking pan is required?
This recipe requires an 8x8 inch square baking pan.
How long should I beat the eggs and sugar?
You should beat the eggs and sugar together on medium speed for about 5 to 7 minutes until the mixture is light yellow and fluffy.
Should the margarine be solid or melted?
The recipe calls for 1/2 cup of melted margarine.
How much cocoa powder is used in the cake?
The recipe uses 2 tablespoons of unsweetened cocoa powder.
Is it necessary to sift the dry ingredients?
Yes, you should sift together the cocoa powder, flour, and baking powder before adding them to the wet ingredients.
What kind of cherries are used in this recipe?
The recipe uses one 15-ounce can of sour cherries.
Do the cherries need to be drained?
Yes, the sour cherries must be well drained before being added to the cake.
How are the cherries added to the cake batter?
The cherries should be carefully pressed into the top of the batter and evenly distributed across the surface.
What is the baking time for the cake?
The cake should bake for approximately 45 minutes.
How do I know when the cake is finished baking?
The cake is done when it is set and a toothpick inserted in the center comes out clean.
What is the source of this recipe?
This recipe is adapted from 'Crowning Elegance', a cookbook from Arie Crown Hebrew Day School in suburban Chicago.
Should the cake be served hot or cold?
The cake is best enjoyed fresh out of the oven after cooling slightly.
How many eggs are needed?
The recipe requires 2 large, beaten eggs.
What type of flour is recommended?
The recipe uses 3/4 cup of all-purpose flour.
How much sugar is in the recipe?
The recipe calls for 1 cup of granulated sugar.
Does the recipe use vanilla?
Yes, 1/2 teaspoon of pure vanilla extract is included.
Is baking powder used in this cake?
Yes, 1/2 teaspoon of baking powder is used to help the cake rise.
What tool should I use to beat the eggs and sugar?
A stand mixer fitted with a whisk attachment is recommended.
How do I prevent the cake from sticking to the pan?
You should grease the 8x8 inch square baking pan before pouring in the batter.
Can I use sweetened cocoa powder?
The recipe specifies unsweetened cocoa powder to maintain the proper flavor balance.
What is the texture of the cake base?
The cake features a moist, chocolatey base.
Is this a Jewish cuisine recipe?
Yes, it originates from a Jewish school's cookbook and is tagged as Jewish cuisine.
How many ingredients are in this recipe?
There are 8 ingredients in total.
Is this recipe considered easy to make?
Yes, the description identifies it as a wonderfully simple recipe.
When should I cut the cake?
You should allow the cake to cool slightly before cutting into it.
How should I add the dry ingredients to the wet mixture?
Gradually add the dry mixture to the wet ingredients and mix just until combined and smooth.
What makes this cake 'Elegant'?
The refined touch and the sophisticated balance of tart fruit and rich chocolate give it an elegant character.
Is the batter thick enough to hold the cherries on top?
Yes, you press the cherries into the top of the batter where they stay during the baking process.