Cuban Chocolate Cherry Cake

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.

Jan Dec
Dessert› Cake› Schwarzwälder Kirschtorte
European cuisine› German cuisine
Cuisine of the Americas› Caribbean cuisine› Cuban cuisine

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.

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

  1. 1.
    Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
  2. 2.
    In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 6.
    Once the cakes have cooled, use a serrated knife to level the tops if necessary. Brush each cake layer with rum.
  7. 7.
    In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. 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.
  9. 9.
    Frost the sides and top of the cake with the remaining whipped cream. Garnish with chocolate shavings and fresh cherries.
  10. 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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