John Myers
Chocolate Cherry Sour Cream Cake
The perfect chocolate cherry sour cream cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 125 g Soft butter
- 125 g Sugar
- 1 packet Vanilla sugar
- 2 Free range eggs
- 100 g Flour
- 1 packet Baking powder
- 100 g Ground almonds
- 2 teaspoon Unsweetened cocoa
- 1 tablespoon Rum
- For covering:
- 1 Glass Morello cherries
- For the crowd:
- 275 Milliliters Milk 3.8
- 500 g Sour cream
- 1 Egg
- 1 packet Vanilla pudding
- 100 g Sugar
- Pour the morello cherries into a sieve and drain well.
- In a bowl, whip soft butter, sugar and vanilla sugar until creamy. Gradually stir in the eggs. Mix the flour with the baking powder and stir in. Add the almonds, cocoa and rum and stir everything well.
- Mix the egg and sugar in a second bowl. Add the sour cream and milk and stir everything well. Finally stir in the vanilla pudding.
- Pour the dough into the prepared springform pan and smooth it out. Place the drained morello cherries on the dough and distribute them. Now spread the sour cream mixture over it.
- Place the cake in the oven preheated to 180 degrees upper and lower heat and bake for about 60 – 65 minutes. (If the mixture gets too dark, cover with aluminum foil for the last 15 minutes) After the baking time, take the cake out of the oven and let it cool down in the pan. When the cake has cooled down, remove the edge of the springform pan and refrigerate overnight.
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