This ice cream cake is very easy and quick to prepare. It consists of a moist and intense cherry brownie at the bottom, a no-churn vanilla ice cream with bits of semisweet chocolate and served with a fresh cherry coulis. As it is an ice cream cake, it is best to make it in advance, like a day before, to have time to set. 

As cherries are in season now, I’ve made this ice cream cake with fresh cherries, but feel free to change the fruits with any other seasonal fruits you like best. Berries are also a good alternative to cherries. Decorate the cake just before serving if you don’t want the fruits on top to be frozen.

The ice cream layer is extremely easy to prepare. No need to use store-bought ice cream and let it soften. For this no churn ice cream you need some chilled whipping cream, sweetened condensed milk and your favorite flavoring. This time it is vanilla, but use any other flavoring you like best, like almond, rum, mint, coffee, coconut extracts and so on.

How to make chocolate cherry ice cream cake

Begin by preparing the cocoa brownie. Then continue with preparing the vanilla ice cream and cherry coullis.

How to prepare the cocoa brownie.

Preheat your oven to 350°F (180°C) and grease an 8-inch (20cm) springform pan. Line it with parchment paper for easy removal.

In a bowl, whisk together eggs and sugar until well combined. Add oil and rum extract, then sift in the flour, salt, and cocoa powder. Whisk until fully incorporated.

Pour the batter into the prepared pan and place pitted cherries on top. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the brownie to cool completely.

How to prepare the vanilla ice cream

In a large bowl, whip cream until stiff peaks form. Mix in sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate rocks.

Transfer the cooled brownie onto a serving platter. Place a cake ring around the brownie and line it with an acetate sheet.

Pour the ice cream mixture over the brownie, smoothing the top. Freeze for 6 hours or overnight until completely set.

How to prepare the cherry coulis

For the cherry coulis, combine cherries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes. Remove from heat, purée with a blender, strain through a fine-mesh strainer, and let it cool.

Before serving, decorate the ice cream cake with fresh cherries and chocolate decorations. Serve with the cherry coulis.

Hope you will try this Chocolate Cherry Ice Cream Cake as it is simply amazing. If you do, let me know if you try it out and share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

If you like ice cream recipes you can also consider trying this amazing Homemade Vanilla Ice Cream or Nutella Ice Cream. These fruit ice cream recipes are also a great choice: Cherry Semifreddo, Baked Alaska, Melon Ice Cream and Apricot Ice Cream.

YOU MAY ALSO LIKE:
Raspberry Almond Ice Cream Cake
Tiramisu Ice Cream
Strawberry Condensed Milk Ice Cream
Homemade Ice Cream Terrine

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Chocolate Cherry Ice Cream Cake

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing cake you can prepare during the hot summer days.

Course Dessert

Cuisine American

Keyword ice cream cake, no churn ice cream cake

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 415kcal

Ingredients

Cocoa Brownie

• 2 eggs
• 2/3 cup (135g) sugar
• 1/2 cup (110g) vegetable oil
• 1 tsp (5g) rum extract
• 1/2 tsp (2g) salt
• 1/2 cup (60g) unsweetened cocoa powder
• 1/2 cup (60g) all-purpose flour
• 9 oz (250g) fresh cherries

  , pitted

Vanilla Ice Cream

• 2 cups (500g) whipping cream
• 12 oz (330g) sweetened condensed milk
• 2 tsp (10g) vanilla extract
• 1.5 oz mini chocolate rocks

Cherry Coulis, optional

• 10 oz (300g) cherries , fresh or frozen
• 1/3 cup (70g) sugar
• 2 tbsp (30g) lemon juice

For Decoration

• Fresh Cherries
• chocolate decorations

Instructions

Prepare the cocoa brownie.

• Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
• In a bowl whisk eggs with sugar until well combined. Incorporate oil and rum extract. Sift the flour, salt and cocoa powder and whisk to fully incorporate.
• Pour the batter into the prepared pan.
• Add the pitted cherries on top and bake for 15-20 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
• Let cool completely.

Prepare the vanilla ice cream.

• In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate rocks.
• Transfer the cake onto a serving platter.
• Add a cake ring around the cake and line with an acetate sheet.
• Pour the ice cream mixture over the cake. Smooth the top. Freeze for 6 hours or overnight to set completely.

Prepare the cherry coulis for serving.

• Place the cherries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes. Remove from heat and purée with a blender.
• Strain through a fine-mesh strainer and let cool.
• Before serving decorate the cake with fresh cherries and chocolate decorations and serve with cherry coulis. Enjoy!

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Nutrition

Serving: 1 serving | Calories: 415kcal | Carbohydrates: 41.9g | Protein: 5.7g | Fat: 26.8g | Saturated Fat: 12.6g | Cholesterol: 83mg | Sodium: 131mg | Potassium: 268mg | Fiber: 2.1g | Sugar: 28.2g | Calcium: 121mg | Iron: 1mg

The post Chocolate Cherry Ice Cream Cake appeared first on Home Cooking Adventure.

The recipe is really easy and quick with amazing results each time you make it. First you need to prepare the chocolate cake batter. It is essential to use a good quality cocoa powder for this recipe. I love the rum, chocolate and cherry combination, so, rum can not be missed from this recipe. It really enhances the cherry flavor. 

Once the batter is prepared you simply need to melt some butter and sugar on stovetop, add the cherries and pour the chocolate cake batter on top. Cover and cook over low heat for about 20 minutes until cooked through and the cherries soften.

If you love cherries you might also like this Cherry Puff Pastry Cake or this amazing Cherry Clafoutis. If you like mousse cakes you should definitely give this Black Forest Mousse Cake a try. Cherries go well with crepes too, so these Cherries and Cream Cheese Crepes will surely not disappoint. And last but not least this classic Black Forest Cake is also an amazing cherry chocolate cake you can try this season.

Hope you will give this amazing Stovetop Chocolate Cherry Upside Down Cake a try and don’t forget to let me know how it turns out for you. Enjoy!

YOU MAY ALSO LIKE:
Stovetop Apple Upside Down Cake
Plum Upside Down Cake
Chocolate Pineapple Upside Down Cake

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Stovetop Chocolate Cherry Upside Down Cake

This Stovetop Chocolate Cherry Upside Down Cake is an amazing summer dessert you can put together really quick without turning on the oven. As cherry season is here, this chocolate cherry cake is a delightful way of using cherries in your desserts. It takes less than 30 minutes to bake on the stovetop and the result is unbelievable.

Course Dessert

Cuisine American

Keyword cherry, cherry cake, chocolate cake, eggless summer cake, stovetop cake, stovetop chocolate cherry cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 318kcal

Ingredients

• 10 oz (300g) cherries , pitted
• 2 tbsp (30g) unsalted butter
• 3 tbsp (45g) sugar

Chocolate Cake Batter

• 2 eggs
• 1/3 cup (70g) sugar
• 1/4 cup (56g) vegetable oil
• 1/4 cup (60g) plain yogurt
• 1 tsp (5g) rum extract
• 1 ½ tsp (6g) baking powder
• 1/3 cup (40g) cocoa powder
• 1/3 cup (40g) all-purpose flour
• 1/4 tsp (1g) salt

Instructions

Prepare the chocolate cake batter.

• In a medium mixing bowl add eggs with sugar and rum extract and mix until creamy and light yellow colored. Add oil and mix to combine. Add plain yogurt and mix to incorporate.
• Add the flour, cocoa powder, salt and baking powder and mix to combine. Set aside until you prepare the cherries.

Prepare the cherries.

• Place a 9 inch (23cm) frying pan over medium heat. Add butter and let it melt.
• Add sugar and continue cooking until sugar is dissolved.
• Add the cherries and remove from heat.
• Pour the chocolate cake batter on top of the cherries and place over low heat. Cover and cook for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Invert onto a serving platter.
• Serve warm with ice cream or whipped cream on top and a chocolate drizzle. Enjoy!

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Nutrition

Serving: 1 serving | Calories: 318kcal | Carbohydrates: 43.2g | Protein: 4.6g | Fat: 16g | Saturated Fat: 5.5g | Cholesterol: 66mg | Sodium: 134mg | Potassium: 372mg | Fiber: 2.5g | Sugar: 20.1g | Calcium: 85mg | Iron: 2mg

The post Stovetop Chocolate Cherry Upside Down Cake appeared first on Home Cooking Adventure.

This Black Forest Mousse Cake consists of a chocolatey cake at the bottom, followed by a silky white chocolate mousse with a black cherry and kirsch jelly insertion. The cake is topped with a smooth chocolate glaze and decorated with chocolate decorations and maraschino cherries.

The cherry jelly is made using black cherries that are simmered for only 5 minutes. This time I didn’t blend or sieved the mixture in order to feel the amazing cherry texture.

We have really loved the cake, the flavor combination, the cherry jelly was the star of this cake and it sure makes a great dessert for upcoming Valentines Day or for any other occasion.

I think I can say the recipe is quite easy to put together, each step is easy and quick, so there is no reason to feel intimidated by the large list of ingredients, which are mostly pretty common. Hope you will give this a try and let me know if you try it out.

RELATED POSTS:
Apricot Mousse Cake
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Black Forest Mousse Cake

This Black Forest Mousse Cake consists of a chocolatey cake at the bottom, followed by a silky white chocolate mousse with a black cherry and kirsch jelly insertion. The cake is topped with a smooth chocolate glaze and decorated with chocolate decorations and maraschino cherries.

Course Dessert

Cuisine German

Keyword black forest cake, black forest mousse cake, chocolate cherry cake, mousse cake

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 440kcal

Ingredients

Cherry Jelly

• 10 oz (300g) fresh or frozen cherries , cut into quarters
• 1/3 cup (70g) sugar
• 1 tbsp (15ml) lemon juice
• 2 tbsp (30ml) cherry brandy - kirsch
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water

Cocoa Brownie

• 1 large egg
• 1/3 cup (70g) sugar
• 1 tsp (5g) almond extract
• 1/3 cup (70g) vegetable oil
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 tsp (1g) salt
• 1/4 cup (30g) all-purpose flour

White Chocolate Mousse

• 8 oz (230g) white chocolate , cut in small pieces
• 2/3 cup (160g) whipping cream
• 1 ⅔ cup (400g) whipping cream (35% fat) , chilled
• 2 tsp (8g) gelatin powder
• 3 tbsp (45ml) cold water

Chocolate Glaze

• 6 oz (180g) semisweet chocolate
• 3/4 cup (180g) whipping cream
• 2 ½ tbsp (37ml) milk
• 2 ½ tbsp (37g) unsalted butter , at room temperature

Chocolate Decoration leaves

• 2.5 oz (70g) semisweet chocolate
• 1 oz (30g) semisweet chocolate , for tempering
• edible gold powder

For Decoration

• mini chocolate rocks
• Maraschino cherries

Instructions

First prepare the cherry jelly.

• In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
• Meanwhile, in a small saucepan place the cherries, sugar, lemon juice and cherry brandy (kirsch) and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Add the bloomed gelatin to the warm cherry sauce and stir until completely dissolved.
• Line a 7 inch (18 cm) pan or cake ring with plastic wrap.
• Pour the cherry sauce into the pan/ring and freeze for at least 2 hours or even overnight. 

Prepare cocoa brownie.

• Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
• In a bowl whisk egg with sugar until well combined. Incorporate oil and almond extract. Sift the flour, salt and cocoa powder and whisk to fully incorporate.
• Pour the batter into the prepared pan.
• Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
• Let cool completely.

Prepare the white chocolate mousse. 

• In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream and melt over bain-marie.
• Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
• Whip the remaining 1 2/3 cup (400g) cold whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
• Pour a bit less than a half of mousse over the brownie. Add the cherry jelly into the center and press lightly. Pour the remaining mousse and smooth the top.
• Refrigerate for 4-6 hours or overnight to set completely.

Prepare the chocolate decorations.

• Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
• Spon circles of chocolate on parchment paper. Sprinkle some freeze-dried raspberries and coconut flakes on top of the chocolate. Spread with the back of the spoon in a leaf shape. Let them set to room temperature or refrigerate until ready to use. Brush each chocolate decoration with edible gold powder if desired.

Prepare the chocolate glaze.

• Place the chocolate into a heatproof bowl and melt over bain-marie. In a small saucepan add cream and milk and bring to a simmer.Gradually incorporate into melted chocolate. Add butter and stir until melted.
• Take the cake out of the refrigerator, remove the ring and acetate sheet and place the cake over a rack or simply on a bowl or pan that is placed on a plastic wrap lined baking sheet to collect the excess.
• Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with mini chocolate rocks. Transfer the cake to a serving platter and refrigerate for 20 minutes to set the glaze.
• Decorate the cake with chocolate leaves,maraschino cherries and mini chocolate rocks.

Video

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 36.1g | Protein: 4.6g | Fat: 33g | Saturated Fat: 17.9g | Cholesterol: 68mg | Sugar: 30g

The post Black Forest Mousse Cake appeared first on Home Cooking Adventure.

Despite its impressive appearance, this cake is actually quite simple and quick to prepare. Its unique appearance is reminiscent of the Russian “Monastery Hut,” but with a different shape, ingredients, and frosting. Your guests will be amazed by the taste and presentation of this delicious dessert.

How to make this Cherry Puff Pastry Cake

The recipe begins by preparing the cherry puff pastry layers. For this divide, each puff pastry sheet into three strips and place pitted cherries on each strip. Once rolled and sealed, these strips are arranged into a spiral formation in two pans. Bake the puff pastry layers until golden.

Next, prepare the caramelized white chocolate frosting. Melt the white chocolate over a bain-marie and bake it until golden brown. Mix the melted caramelized chocolate with cream cheese, powdered sugar, and whipped cream. This will create a delectable frosting that is spread between the two layers of the puff pastry cake.

After assembling the cake, refrigerate for at least an hour or overnight. Once ready, prepare the chocolate ganache by melting chocolate and cream over low heat. Spread it over the edges of the cake. Decorate the cake with chopped chocolate, fresh cherries, and chocolate curls.

I thoroughly enjoyed making this cake and found it to be an excellent way to incorporate cherries into a memorable dessert. What’s more, this cake can be made all year round using canned cherries or even other berries, making it a versatile dessert option.

So why not try making this Cherry Puff Pastry Cake for yourself and see how it turns out? I’m confident that you’ll love it just as much as I did. If you do try it out don’t forget to tag me on Instagram. Enjoy!

Other puff pastry desserts you may like to try

If you like puff pastry desserts you may also like to try this amazing Puff Pastry Strawberry Cheesecake. This cake combines cheesecake’s rich and creamy texture with the buttery and flaky layers of puff pastry. This Kremšnita – Vanilla Custard Cake is another puff pastry dessert we love and highly recommend. This delicious dessert is made with sheets of crispy puff pastry, filled with a generous amount of vanilla custard cream. This Raspberry Mille Feuille is a classic French pastry made from layers of delicate, flaky puff pastry, fresh raspberries, and rich pastry cream.

YOU MAY ALSO LIKE:
Black Forest
Cherry Clafoutis
Cherry Cream Cheese Crepes

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Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting

This Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting is a heavenly dessert you can prepare during the cherry season. The cake consists of two layers of rolled puff pastry sheets that are filled with fresh cherries and baked all together in a spiral, filled with a delightful caramelized white chocolate cream cheese frosting and topped with chocolate ganache and fresh cherries.

Course Dessert

Cuisine American

Keyword caramelized white chocolate, cherry cake, cherry dessert, cherry puff pastry cake, puff pastry cake, summer cake, summer dessert

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 623kcal

Ingredients

Cherry Puff Pastry Layers

• 2 puff pastry sheets , (about 9 inch -250g) each)
• 26 oz (750g) fresh cherries , pitted
• 1 small egg , beaten

Caramelized White Chocolate Cream Cheese Frosting

• 7 oz (200g) white chocolate , small pieces
• 1/3 cup (80g) whipping cream
• 10 oz (300g) cream cheese , room temperature
• 1/3 cup (40g) powdered sugar
• 1 ½ cup (360g) whipping cream (35% fat) , chilled

Chocolate Ganache Drips

• 2 oz (60g) semisweet chocolate
• 1/3 cup (80g) whipping cream

For Decorating

• fresh cheries
• chocolate curls

Instructions

First prepare the cherry puff pastry layers.

• Preheat the oven to 400F (200C). Line with parchment paper the bottom and sides of two 8 or 9 inch (20-23cm) pans. Set aside.
• Unroll the first puff pastry sheet and roll it slightly with a rolling pin.
• Divide in 3 equal strips, lengthwise.
• Line about 4 oz (120g) pitted cherries over each strip of dough. Roll the dough and brush the edge with beaten egg to seal the edges. Pinch the ends and repeat with the remaining 2 strips of dough.
• In the prepared pan arrange the 3 pastry rolls into a spiral by pinching the ends. If possible leave a bit of space between lines to puff and cook better.  Set aside until you prepare the second puff pastry. 
• Divide the second puff pastry sheet in 3 equal strips, lengthwise.
• Repeat filling the strips with cherries, roll and arrange the 3 pastry rolls into a spiral into the second pan.
• Brush the tops with beaten egg.
• Bake for about 30 minutes until golden brown.
• Set aside to cool completely.

Meanwhile, prepare the caramelized white chocolate frosting.

• Reduce the oven temperature to 300F (150C). In a heatproof bowl add the white chocolate and melt over a bain-marie.
• Spread on a parchment paper lined baking sheet.
• Bake for 10-13 minutes until golden brown and turn into crumbs. Let it cool.
• In a heat proof bowl add the caramelized white chocolate crumbs and 1/3 cup (80g) whipping cream and melt over bain-marie.
• Sieve to make sure no lumps remain. Let cool slightly.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and mix to combine. Add melted chocolate and mix to combine.
• In another bowl mix the chilled whipping cream until stiff peaks form. Gently incorporate into chocolate cream cheese mixture.

Assemble the cake.

• Add a bit of frosting onto a serving platter. Place the first layer of cherry puff pastry.
• Spread a bit less than half of the frosting. Add the second layer of puff pastry. Spread the remaining frosting on top and sides of the cake. Smooth the top and edges.
• Refrigerate for at least 1 hour or even overnight.

Prepare the chocolate ganache.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Use a spoon and start making drips around the edges. When you finish all the drips on the edges, spread a bit of ganache over the edge of the cake. Refrigerate for at least 30 minutes before decorating.
• Decorate the bottom of the cake with chopped chocolate. Decorate the top with fresh cherries and chocolate curls and enjoy!

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 623kcal | Carbohydrates: 54.4g | Protein: 7.2g | Fat: 42.8g | Saturated Fat: 20.7g | Cholesterol: 72mg | Sugar: 16.2g

The post Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting appeared first on Home Cooking Adventure.

Filled with a variety of fresh summer fruits, including cherries and peaches in this version, this cake is perfect for making the most of the season’s bounty. But you can also try it with other fruits like berries, apricots, plums, or nectarines to create a different dessert every time.

What sets this Eggless Fruit Cake apart is the crumble topping, which adds a lovely crunch and texture to every bite. The recipe is straightforward and easy to follow, so you can enjoy a tasty dessert in no time at all.

How to make eggless fruit cake

To start, in a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, mix together oil and sugar until well combined. Add in yogurt, buttermilk, vanilla extract, and vinegar, and mix until combined. Gradually mix in the flour mixture, being careful not to overmix.

Toss your choice of fruit (such as berries or chopped stone fruit) with a tablespoon of flour, then gently fold the fruit into the batter using a spatula. Pour the batter into your prepared pan.

In a separate medium bowl, combine sugar, flour, and oil to make the crumb topping. Spread the topping evenly over the cake batter.

Bake the cake at 350 F (180C)  for 50-60 minutes, until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the cake on a wire rack and dust with powdered sugar before serving.

This Eggless Fruit Cake is perfect for serving at summer gatherings, potlucks, or just as a sweet treat for yourself and your family. I can attest that my family and I absolutely loved this Eggless Fruit Cake, and I hope you will too. Give it a try and let me know what you think. Make sure to share the photos with me on Instagram. Would love to see your take on it. Enjoy!

Other eggless recipes you may like to try

If you’re a fan of both bananas and chocolate, this Eggless Chocolate Banana Cake is a must-try recipe! It’s a moist and decadent cake that’s bursting with banana flavor and rich chocolatey goodness. This cake is perfect for serving at gatherings, as it’s sure to please any crowd.

These No-Yeast Eggless Strawberry Rolls with Lemon Cream Cheese Icing are a great summer treat that everybody will adore. They look simply amazing and totally irresistible. The recipe is really easy and quick, and doesn’t require yeast or eggs.

This Berry Lemon Yogurt Mousse Cake is a perfect treat for summer days. This cake is very refreshing and flavorful, smooth and light with a great combination of textures. The cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

YOU MAY ALSO LIKE:
Apple Meringue Cake
Strawberry Scones
Cherry Clafoutis

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Eggless Fruit Cake

Eggless Fruit Cake - soft and moist vanilla sponge cake, filled with fruits and topped with a crumble topping. One of the best ways to enjoy the abundance of summer fruits.

Course Dessert

Cuisine American

Keyword eggless cake, eggless dessert, eggless fruit cake, eggless summer cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 354kcal

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tsp (8g) baking powder
• 1/2 tsp (3g) salt
• 1/2 tsp (3g) baking soda
• 1/2 cup (110g) vegetable oil
• 3/4 cup (150g) sugar
• 1 cup (240g) Greek yogurt
• 1/2 cup (120ml) buttermilk
• 1 tsp (5ml) vanilla extract
• 1 tsp (5ml) white vinegar

Fruit Filling

• 14 oz (400g) summer fruit mix (I used cherries and peaches) , cut in small pieces
• 1 tbsp (10g) flour

Crumb Topping

• 3 tbsp (45g) sugar
• 1/4 cup (30g) all-purpose flour
• 1 ½ tbsp (20g) vegetable oil

Instructions

• Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.

Prepare the cake batter.

• In a medium bowl whisk together flour with baking powder, baking soda and salt.
• In a large bowl mix oil with sugar until combined. Add yogurt, buttermilk, vanilla extract and vinegar. Mix to combine.
• Gradually mix in flour mixture. Don’t overmix.
• In a bowl toss the fruits with 1 tablespoon flour. Using a spatula, gently fold the fruits into the batter.
• Pour the batter into the prepared pan.

Prepare crumb topping.

• In a medium bowl combine sugar with flour and oil.
• Spread the crumbs on top of the cake.
• Bake for about 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
• Cool the cake on a wire rack.
• Dust with powdered sugar before serving. Enjoy!

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 354kcal | Carbohydrates: 52g | Protein: 6.2g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sugar: 24g

The post Eggless Fruit Cake appeared first on Home Cooking Adventure.

One of the main ingredients in this recipe is the cherry brandy that the layers are soaked in, which is called kirschwasser, a brandy that originated from the Black Forest Mountain region in Germany. It is a clear sweetless, colorless cherry brandy, with a subtle cherry flavor,  that brings its unique flavor to this simple yet delicious cake.

Begin by pitting the cherries, cutting them in half, and transferring them to a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight.

How to prepare the chocolate sponge cake

Preheat the oven to 350°F (180°C). Grease with butter an 8-inch (20cm) round pan and line the bottom with parchment paper.

In a bowl, sift together the flour, salt, cocoa powder, and instant coffee. Whisk to combine and set aside until ready to use.

In a large mixing bowl, beat the egg whites until foamy. Gradually incorporate the sugar and continue whipping until stiff peaks form.

Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and, using a spatula, gently fold them in. Gradually incorporate the flour mixture.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then invert the cake onto a cooling rack and cool completely.

How to prepare the cherry filling

Drain the cherries, reserving the kirsch for later use. Transfer the drained cherries into a saucepan, add sugar, water, and cornstarch. Place over medium-high heat and bring to a boil. Simmer, stirring constantly, for about 10 minutes until reduced and thick. Let it cool completely.

Next, prepare the whipped cream. In a large bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

How to assemble the Black Forest Cake

Divide the sponge cake into three layers. Place one cake layer on the serving platter, soak with a third of the reserved kirsch, spread half of the whipped cream, and then half of the cherry filling. Add the second cake layer, soak with another third of kirsch, spread the remaining whipped cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary, and soak with the remaining kirsch.

Prepare the chocolate ganache by placing the chocolate, cream, and kirsch into a small saucepan. Place over very low heat until the chocolate is completely melted. Pour over the cake and let some drip down the sides.

Refrigerate the cake for at least 1 hour before serving. Decorate the cake with fresh cherries and chocolate curls if desired.

Hope you will give this Black Forest Cake a try, tag me on Instagram if you do, and enjoy!

For more layer cakes check our full collection of Layer Cake Recipes.

YOU MAY ALSO LIKE:
Caramel Carrot Cake
Raspberry Vanilla Cake
Almond Coconut Cake (Raffaello cake)

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Black Forest Cake

Black Forest Cake is the well known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch soaked cherries, decorated with chocolate and more cherries.

Course Dessert

Cuisine German

Keyword black forest cake, cherry cake, chocolate cherry cake, german cake

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 524kcal

Ingredients

Chocolate Sponge Cake

• 6 large eggs , separated
• 1 cup (200g) sugar
• 4 oz (120g) semisweet chocolate , melted
• 1/4 cup (30g) unsweetened cocoa powder
• Pinch of salt
• 3/4 cup (95g) all-purpose flour
• 1 tsp (1g) instant coffee

Cherry Filling

• 25 oz (700g) fresh black cherries
• 1/2 cup (120ml) cherry brandy (kirsch)
• 2 tbsp (30ml) water
• 1 tbsp (8g) cornstarch
• 1/2 cup (100g) sugar

Cream

• 2 ¼ cups (550g) whipping cream , 35% fat
• 3 tbsp (24g) powdered sugar
• 1 tsp (5g) vanilla extract

Chocolate Ganache

• 3.5 oz (100g) semisweet chocolate , cut in small pieces
• 1/3 cup (80g) whipping cream
• 1 tbsp (15ml) cherry brandy (kirsch)

Garnish

• Fresh black cherries
• Chocolate curls

Instructions

• Pit the cherries, cut in half and transfer into a bowl. Pour the cherry brandy (kirsch) over the cherries and let them soak for 30 minutes to 1 hour, or even overnight.

Prepare the chocolate sponge cake.

• Preheat oven to 350F (180C). Grease with butter an 8 inch (20cm) round pan and line the bottom with parchment paper.
• In a bowl sieve flour, salt, cocoa powder and instant coffee. Whisk to combine. Set aside until ready to use.
• In a large mixing bowl beat the egg whites until foamy. Gradually incorporate sugar and continue whipping until stiff peaks form.
• Pour the melted chocolate over the yolks and stir to combine. Pour the chocolate yolk mixture over the whites and using a spatula gently fold them in.
• Gradually incorporate flour mixture.
• Pour the batter into the prepared pan.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let it cool in the pan for 10 mins then invert the cake on a cooling rack and cool completely.

Prepare the cherry filling.

• Drain the cherries and keep the kirsch for later use, to soak the layer cakes in.
• Transfer the drained cherries into a saucepan, add sugar, water and cornstarch. Place over medium-high heat and bring to boil. Simmer, stirring constantly for about 10 minutes until reduced and thick.
• Let it cool completely.

Prepare the whipped cream.

• In a large bowl whip cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.

Assemble the cake.

• Divide the sponge cake into three cake layers. Place one cake layer on the serving platter.
• Soak with a third of reserved kirsch. Spread half of whipped cream and then half of cherry filling.
• Add the second cake layer, soak with another third of kirsch, spread the remaining whipping cream and cherry filling. Finish with the third layer, prick with a toothpick if necessary and soak with the remaining kirsch.

Prepare the chocolate ganache.

• Place the chocolate, cream and kirsch into a small saucepan, place over very low heat until chocolate is completely melted.
• Pour over the cake and let some drip down the sides.
• Refrigerate the cake for at least 1 hour before serving.
• Before serving decorate the cake with fresh cherries and chocolate curls if desired.

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Nutrition

Serving: 1 serving out of 12 | Calories: 524kcal | Carbohydrates: 70.1g | Protein: 6.6g | Fat: 26.8g | Saturated Fat: 15.4g | Cholesterol: 144mg | Sugar: 41.2g

The post Black Forest Cake appeared first on Home Cooking Adventure.

I make crepes very often for my family as my daughters are enjoying them for breakfast or as a snack during the day. You need only a few basic ingredients to prepare the batter for the crepes and the options for filling are endless. As cherries are in season now, I’ve made these cherry and cream cheese crepes with a homemade cherry sauce and a vanilla-flavored cream cheese filling. These are by far one of the best crepes I have ever made.

To make these cherry and cream cheese crepes, start by preparing the batter for the crepes. Once you have your crepes ready, it’s time to make the filling. 

Once you have all your components ready, it’s time to assemble your crepes. You can either serve them separately or stack them up to make a crepe cake. Either way, your family and friends are sure to be impressed by the beautiful presentation and delicious flavor of these cherry and cream cheese crepes.

How to make Cherry and Cream Cheese Crepes

Start by making the cherry sauce so it has time to cool down. Continue with preparing  the crepe batter and cook the crepes. Finish with the cream cheese filling. When ready to serve, fill the crepes with the filling and top with the cherry sauce.

How to prepare the cherry sauce

To make the sauce, start by pitting fresh cherries and placing them in a small saucepan. Add sugar, water, and lemon juice, then bring the mixture to a simmer over medium heat. Stir occasionally to ensure the sugar dissolves and the cherries cook evenly.

As the mixture simmers, it will gradually thicken and develop a deep, rich flavor. Depending on the size of your pan and the heat of your stove, this process can take anywhere from 20-30 minutes. Keep an eye on the mixture and stir frequently to prevent it from burning or sticking to the bottom of the pan.

Once the sauce has thickened to your liking, remove it from the heat and let it cool completely. You can store it in the fridge for a day or two if you’re making it in advance, or use it immediately. 

How to prepare the crepes

To start, whisk together eggs, sugar, vanilla extract, and salt in a large bowl. Add milk and flour to the mixture, and stir until the ingredients are well combined. To make the batter smooth, add oil and sparkling mineral water and whisk thoroughly.

Next, heat a nonstick pan over medium heat, and add a small amount of vegetable oil or butter to it. Once the pan is hot, pour a small ladle of batter in the center of the pan and use a circular motion to spread the batter evenly to the edges of the pan. Cook the crepe until the bottom is light brown, then flip it over and cook the other side until it’s also light brown. Continue cooking the rest of the batter in this way. 

Prepare the cream cheese filling

To start, mix together cream cheese, powdered sugar, and vanilla in a bowl until the ingredients are well combined.

Spoon the cream cheese mixture onto each crepe and fold the crepes in half or roll them up. Finally, spoon the homemade cherry sauce on top of the crepes and serve immediately. The combination of the creamy and sweet cream cheese filling with the tart and flavorful cherry sauce makes for a delicious treat that is sure to satisfy your cravings.

If you try them out, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more similar recipes check our full collection of Crepe and Pancake Recipes.

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Cherry and Cream Cheese Crepes

Cherry and Cream Cheese Crepes are a delightful treat that can be enjoyed any time of day. These thin, delicate crepes are filled with a creamy, tangy filling and topped with a homemade cherry sauce, making them perfect for breakfast, brunch, or dessert.

Course Dessert

Cuisine American

Keyword cherry and cream cheese crepes, cherry crepes, cream cheese crepes, homemade crepes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 servings

Calories 345kcal

Ingredients

Crepes Batter

• 2 eggs
• 2 tbsp (30g) sugar
• 1/4 tsp (1g) salt
• 1 tsp (5g) vanilla extract
• 1 cup (240ml) milk
• 1 ¾ cup (220g) all purpose flour
• 3 tbsp (40g) oil
• 1 cup (240ml) sparkling mineral water

Cherry Sauce

• 25 oz (700g) fresh cherries
• 2/3 cup (135g) sugar
• 1/4 cup (60ml) water
• 2 tbsp (30ml) lemon juice

Cream Cheese Filling

• 14 oz (400g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 2 tsp (10g) vanilla extract

Instructions

Prepare the cherry sauce.

• Pit the cherries, and place in a small sauce pan. Add sugar, water and lemon juice and bring to a simmer, stirring occasionally.  Simmer until the mixture is thick, for about 20-30 minutes. Remove from heat and let cool completely before using. This sauce can also be made a day or two before to save time. Refrigerate until ready to use.

Prepare the crepes.

• In a large bowl, mix together the eggs with sugar, vanilla extract and salt. Stir in milk, add flour and mix well. Add the oil and mineral water and whisk until smooth.
• Heat a medium nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter. Poor a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan.
• Cook the crepe until the bottom is light brown. Flip over and cook the other side until light brown. Repeat with remaining batter.

Prepare the cream cheese filling.

• In a bowl mix the cream cheese with powdered sugar and vanilla until combined.
• Fill crepes with cream cheese filling, fold and sprinkle cherry sauce on top. Serve immediately.

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Nutrition

Serving: 1 cherry crepe | Calories: 345kcal | Carbohydrates: 46.9g | Protein: 5.7g | Fat: 15.1g | Saturated Fat: 7.6g | Cholesterol: 60mg | Sugar: 17.9g

The post Cherry and Cream Cheese Crepes appeared first on Home Cooking Adventure.

The classic French clafoutis is made with unpitted cherries as the pits release some almond flavor. I prefer to remove the pits as it is much easier to serve and is the best way for kids too. In this case, just add some almond extract along with the rest of the ingredients.

For the base, you only need a few ingredients you always have in-house like eggs, butter, flour and milk. You just need to mix it all together to form a thick crepe batter and everything is poured over the pitted cherries. Bake until puffed and golden and voila, one of the best summer desserts is ready to serve.  Give this cherry clafoutis a try and let’s enjoy this summer’s marvelous cherries in one of the best ways possible.

RELATED POSTS:
Cherry Semifreddo
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Summer Dessert

Recipe slightly adapted after  marmiton

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Cherry Clafoutis

This recipe for cherry clafoutis is one of the easiest French desserts you can ever make and absolutely amazing. A custard like base and lots of fresh cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.

Course Breakfast, Dessert

Cuisine French

Keyword cherry clafoutis, clafoutis, classic clafoutis, French dessert, summer cherry dessert

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 245kcal

Ingredients

• 20 oz (600 g) fresh sweet cherries , stemmed and pitted
• 2 tbsp (30 g) butter , melted
• 4 eggs
• 1 cup (240 ml) milk
• 3/4 cup (100g) flour
• 1/4 tsp salt
• 1/2 cup (100 g) sugar
• 1/2 tsp almond extract (or 3 drops of almond essence)
• 1/2 tsp vanilla extract

For Dusting

• powdered sugar

Instructions

• Preheat the oven to 350F (180C). Grease a round 10 inch (26cm)  baking dish with butter. Dust with about 2 tbsp of sugar.
  
• Arrange the cherries in a single layer; set aside until you prepare the batter.
  
• Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
• Pour the mixture over the cherries.
  
• Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.

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Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 43g | Protein: 5.3g | Fat: 5.8g | Saturated Fat: 2.9g | Cholesterol: 92mg | Sugar: 14.1g

The post Cherry Clafoutis appeared first on Home Cooking Adventure.

I have decided to can some of them for the winter days. We love canned sweet or sour cherries, we serve them as a drink, or dessert, the taste is quite strong and refreshing. Actually the juice from canned cherries was the first juice my little daughter accepted to drink after milk. So this is one of the reasons I still keep doing canned cherries, as kids simply adore it.

If you don’t want to have so much juice, you can fill the jars with cherries up to 2/3 of it’s capacity. This depends on each person preference and the way is going to be served.

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Canned Sweet Cherries

Canned cherries are a great way to preserve cherries over the winter. We serve them as a drink, or dessert, their flavor is quite strong and refreshing.

Course Dessert, Drinks

Cuisine Romanian

Keyword canned, canned cherries, canning, cherries, cherry, sweet

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Calories 483kcal

Ingredients

• 6 pounds (3kg) sweet or sour firm cherries
• lemon juice of 2 or 3 lemons
• 4 tbsp (60g) sugar for each jar
• 10 or 12 (27 fl oz-800ml) jars

Instructions

• Wash the jars and lids thoroughly in hot soapy water or use your dishwasher machine. Let them drain well. Put the lids into a bowl of hot water and leave them for 5 minutes.
• Wash the cherries in cold water. Remove the pits if desired, I preferred not to this time.
• Fill each jar with cherries, up to 1/2 of its capacity. Add 4 tbsp of sugar on each jar.
• Cover cherries in jar with boiled water leaving 1/2 inch head space. Squeeze the lemons and split the juice to the jars.
• Preheat the oven to 350 F (180C).
• Put the lids, and place the jars into a baking tray. Place the baking tray into the oven and add hot water into the tray. Leave for about 1 hour until the water in jars starts to boil, and some bubbles start to rise onto the top. Reduce the heat to 300F (150 C) and let them boil another 30 minutes. 
• Remove from the oven and set aside to cool down. Keep them in a cool place or in your pantry until ready to be served. I like   to serve them chilled so  I refrigerate them a day before serving. 

Nutrition

Serving: 1g | Calories: 483kcal | Carbohydrates: 120.4g | Protein: 0.9g | Fat: 0.2g | Sugar: 50.4g

The post Canned Sweet Cherries appeared first on Home Cooking Adventure.

This dessert is refreshing and quite elegant, perfect to end a dinner or just serve it on a hot summer day.

How to make cherry semifreddo

To create this delightful frozen dessert with cherries, begin by placing the eggs, extra yolks, vanilla, and sugar in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Using a hand-held electric mixer, beat the mixture for 6-8 minutes until it becomes thick and pale. Once done, remove the bowl from the heat and allow the mixture to cool slightly.

In a separate bowl, whisk the cream until stiff peaks form. Gently fold the whipped cream into the slightly cooled egg mixture until it is well combined, creating a smooth and airy consistency.

Next, line a 2-litre capacity loaf tin with plastic wrap, ensuring the wrap extends over the sides of the tin for easy removal later. Place the pitted cherries evenly across the bottom of the lined loaf tin. Pour the combined cream mixture over the cherries, spreading it out evenly.

Transfer the loaf tin to the freezer and allow the mixture to freeze for at least 4 hours, or preferably overnight, to ensure it is fully set.

When ready to serve, invert the loaf tin onto a serving plate, gently removing the plastic wrap. Cut the frozen dessert into slices and enjoy the creamy, cherry-studded treat.

Hope you will try this easy recipe for Cherry Semifreddo and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more frozen treats check our full collection of Frozen Desserts.

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Cherry Semifreddo

Cherry semifreddo is an amazing summer dessert, creamy, refreshing and elegant, perfect to end a dinner on hot summer days. No ice cream maker needed.

Course Dessert

Cuisine American

Keyword cherry, dessert, ice cream, semifreddo

Prep Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 296kcal

Ingredients

• 1 pound (400g) fresh cherries , pitted
• 3 eggs
• 2 egg yolks , extra

• 1 tsp (5g) vanilla extract
• 1 cup (200g) sugar
• 2 cups (500ml )heavy whipping cream

Instructions

• Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
• Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. 
• Line a 2 litre-capacity loaf tin with plastic wrap. Put the pitted cherries down into the bottom of the loaf tin, and pour the cream mixture on top. Freeze for at least 4 hours or overnight. 
• When ready to serve invert onto a plate, remove the plastic wrap and cut into slices.

Nutrition

Serving: 1 serving out of 8 | Calories: 296kcal | Carbohydrates: 40.2g | Protein: 3.6g | Fat: 13.9g | Saturated Fat: 7.8g | Cholesterol: 155mg | Sugar: 25.2g

The post Cherry Semifreddo appeared first on Home Cooking Adventure.