Chocolate and Cherry Cake

Gateaux and Cakes, Slices

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Ingredients for 1 baking tray
  • For the base
  • 250 g QimiQ Cream Base
  • 200 g Butter, melted
  • 200 g Icing sugar
  • 1 package Vanilla sugar
  • 1 pinch(es) Salt
  • 5 Egg(s)
  • 280 g Flour
  • 0.5 package Baking powder
  • 20 g Cocoa powder
  • 200 g Cherries, tinned and drained
  • For the cream
  • 250 g QimiQ Whip Dessert Cream Vanilla, chilled
  • 250 g QimiQ Classic, chilled
  • 175 g Cream cheese
  • 80 g Sugar
  • For the chocolate glazing
  • 250 g QimiQ Classic
  • 200 g Dark chocolate (40-60 % cocoa)
  • 60 g Butter

Preheat the oven to 170 °C (convection oven).


For the base: mix the QimiQ Cream Base (previously QimiQ Sauce Base) with the melted butter, icing sugar, vanilla sugar, salt and eggs. Mix the flour with the baking powder and quickly fold into the QimiQ Cream Base (previously QimiQ Sauce Base) mixture.


Spread 2/3 of the mixture onto a baking tray lined with baking paper. Mix the cocoa powder into the remaining 1/3 of the mixture and spread onto the paler mixture on the baking tray. Distribute the cherries on top and bake in the preheated oven for approx. 35 minutes. Allow to cool.


For the cream: lightly whip the cold QimiQ Whip Vanilla and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).


Add the cream cheese and sugar and continue to whip until the required volume has been achieved. Spread the cream onto the base and allow to chill for approx. 4 hours.

For the chocolate glazing: melt the QimiQ Classic over steam with the chocolate and butter. Glaze the cake and allow to chill until the glazing is firm.

Tip: Serve with cherry compote.