This chocolate cherry cake has a SUPER-MOIST crumb! It can be referred to the snowflake cherry cake and gets requested at Russian and Ukrainian Weddings!
If cakes get requested for special occasions you know they’re good! You might see this kind of chocolate cherry cake at a Russian wedding, engagement or bridal party. It gets the snowflake name from the excess crumb decoration resembling “chocolate” snow flakes. You don’t need any cake skills when making this type of cake the crumbs do a good job of concealing any imperfections and gives this cake an even more moistened look. The Sour cherries both soak and boost up the cake flavor and the dulce de leche tops everything off! I love this cake so much! Even if you’re not fond of cherries make the cake layer itself!
How to make Chocolate Cherry Cake for a crowd:
I’ve found that the most efficient way to make this is to double the cake recipe and pour into a 21×15 pan. Trim edges (for crumb decoration) and cut into 4 equal pieces. This will make 4 one-layered cakes or 2 two-layered cakes that you can freeze for later. It’s such an easy way to feed a crowd or keep some cake layers stashed for those unexpected guests. The single frosting recipe is enough for the doubled version or makes a generous amount of frosting for one cake. Baking this way makes it easy for cake sellers who take lots of orders;)
Chocolate Cherry Cake with Super-Moist Crumb!
Ingredients
Chocolate Cake Batter:
- 4 eggs
- 1 cup sugar
- 7 oz condensed milk 1/2 can
- 1 cup sour cream
- 1 TBSP baking soda dissolved in the sour cream
- 1 1/2 cups flour
- 3 tbsp cocoa powder
Chocolate Cherry Cake Whippped Frosting:
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1/2 cup sour cream
- 8 oz cool whip thawed
Chocolate Cherry Cake Ingredients:
- 12 oz sour cherries half of (24oz) can
- 7 oz dulce de leche half of (14oz) can
Instructions
How to make chocolate cherry cake:
- Beat eggs and sugar for 15 minutes until pale and doubled in volume. Add the condensed milk, sour cream and baking soda mixture and beat until combined.
- Sift in the flour and cocoa powder and whisk in one direction until incorporated.
- Pour into a greased 10x15 jelly roll pan and bake at 350°F for 20-25 minutes.
To make frosting:
- Beat the heavy cream and sugar until peaks form. Mix in the sour cream then beat in the cool whip.
To assemble cake:
- Trim edges; crumble and reserve for the garnish.
- Cut cake horizontally across. Soak both layers with the cherry syrup from the jar. Place one layer onto a serving tray and garnish with some cherries. Spread some frosting over the cherries and drizzle dulce de leche over the cream.
- Top with the second cake layer and repeat. Sprinkle sides and top with the reserved crumbs.
