Recipe
Cuban Chocolate Cherry Cake
Tropical Delight: Cuban Chocolate Cherry Cake
4.7 out of 5
Indulge in the flavors of Cuba with this delectable Cuban Chocolate Cherry Cake. This tropical twist on the classic Schwarzwälder Kirschtorte combines rich chocolate, juicy cherries, and a hint of rum to create a dessert that will transport you to the sunny shores of Cuba.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
3 hours
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Alcohol-free (if rum is omitted), Halal (if rum is omitted)
Allergens
Wheat, Milk, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
The Cuban Chocolate Cherry Cake differs from the original Schwarzwälder Kirschtorte in a few ways. Firstly, the traditional German cake uses kirsch (cherry brandy) as a key ingredient, while the Cuban version incorporates rum to infuse a tropical flavor. Additionally, the Cuban adaptation incorporates elements of Cuban cuisine, such as the use of tropical fruits and the influence of rum, to create a unique fusion dessert. We alse have the original recipe for Schwarzwälder Kirschtorte, so you can check it out.
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
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3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
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2 teaspoons baking powder 2 teaspoons baking powder
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1 teaspoon baking soda 1 teaspoon baking soda
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1/2 teaspoon salt 1/2 teaspoon salt
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
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2 large eggs 2 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1/2 cup (120ml) rum 1/2 cup (120ml) rum
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1 cup (150g) pitted cherries, chopped 1 cup (150g) pitted cherries, chopped
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
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1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Chocolate shavings and fresh cherries for garnish Chocolate shavings and fresh cherries for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 25g, 15g
- Carbohydrates (total, sugars): 50g, 35g
- Protein: 5g
- Fiber: 3g
- Salt: 0.4g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
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2.In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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3.In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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4.Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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5.While the cakes are baking, prepare the cherry compote. In a saucepan, combine the chopped cherries and granulated sugar. Cook over medium heat until the cherries release their juices and the mixture thickens slightly. Remove from heat and let it cool.
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6.Once the cakes have cooled, use a serrated knife to level the tops if necessary. Brush each cake layer with rum.
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7.In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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8.Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, followed by a layer of cherry compote. Repeat with the second cake layer.
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9.Frost the sides and top of the cake with the remaining whipped cream. Garnish with chocolate shavings and fresh cherries.
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10.Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Treat your ingredients with care...
- Rum — If you prefer a non-alcoholic version, you can omit the rum and replace it with cherry juice or a cherry-flavored syrup for a similar flavor profile.
Tips & Tricks
- For an extra burst of flavor, you can add a splash of rum to the whipped cream frosting.
- Make sure the cakes are completely cooled before assembling the cake to prevent the whipped cream from melting.
- To make chocolate shavings, use a vegetable peeler to scrape along the edge of a chocolate bar.
Serving advice
Serve the Cuban Chocolate Cherry Cake chilled for the best taste and texture. It pairs well with a cup of Cuban coffee or a refreshing glass of iced tropical fruit juice.
Presentation advice
To enhance the presentation, place a few whole cherries on top of the cake and sprinkle additional chocolate shavings around the edges. Dust the serving plate with powdered sugar for an elegant touch.
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