Delicious Recipes

Cocoa and Cherry Cream Heart Cake

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Cocoa and Cherry Cream Heart Cake: a simple and quick cake to prepare, perfect to serve as a dessert after a meal.

This cake is the perfect solution for those who cannot choose between a soft dessert and a spoon dessert. The soft cocoa cake contains a chocolate pastry cream, creating a soft and delicious heart. The final touch? The syrupy cherries sinking into the cream.

It’s a perfect dessert for a refined snack or as a post-meal treat that impresses everyone with simplicity.

But let’s see right away how to prepare the cocoa and cherry cream heart cake.

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Top view of a soft cocoa cake baked in an 8-inch pan, with chocolate cream and syrupy cherries
  • Difficulty: Very easy
  • Cost: Inexpensive
  • Rest time: 10 Minutes
  • Preparation time: 20 Minutes
  • Portions: 8 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients

  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup sunflower oil
  • 1/4 cup milk
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 oz chocolate (dark or chips)
  • 1 egg
  • 1/4 cup sugar
  • 3 tbsp all-purpose flour
  • 1 cup milk
  • 1 1/4 oz dark chocolate
  • as needed syrupy cherries (one for each spoonful of cream)

Tools

  • 1 Saucepan
  • 2 Bowls
  • 1 Whisk
  • 1 Cling Film
  • 1 Hand Mixer
  • 1 Spatula

How to prepare the cocoa and cherry cream heart cake

  • First, prepare the cream. In a bowl, mix the egg with the sugar. Add the flour and mix with the whisk. Add the milk and mix. Transfer everything to a saucepan and cook over the stove until the cream thickens. Stir continuously. Turn off the heat and add the 1 1/4 oz of chopped chocolate and stir until melted. Cover the cream with cling film in contact and let it cool slightly.

  • In a large bowl, use the electric mixer to blend the eggs and sugar until you get a light and fluffy mixture.

  • Gradually add the oil and milk while continuing to mix.

  • Add the cocoa, flour, and baking powder. Mix with the electric mixer. Finally, add the chocolate chips and gently fold them in with a spatula.

  • Pour the cocoa batter into a greased and floured 8-inch pan.

  • Take the now warm cream and spoon it over the raw batter. Place a syrupy cherry on top of each spoonful of cream.

  • Bake in a preheated static oven at 350°F and let it cook for about 40 minutes. Always do the toothpick test to check the doneness. (Do the toothpick test in the batter part, not the cream!).

  • Remove from the oven, let cool, and if you like, sprinkle with powdered sugar before serving.

Storage

The cake can be kept under a glass dome at room temperature for 2 days. If the environment is very warm, it’s better to store it in the refrigerator and leave it at room temperature for 15 minutes before serving.

FAQ

  • Can I substitute the sunflower oil?

    You can replace the 1/4 cup of oil with 1/3 cup of melted butter.

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patcarchia

Simple recipes, accessible to everyone, that always turn out well.

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