This cake is amazing! Delicate and light, but packed with a cherry bomb of taste.
Ingredients:
- 3 cups of fresh cherries
- 1 1/2 cup of heavy whipping cream (really cold)
- 2 tablespoons of powdered sugar
- 1 1/4 cups sugar
- 3/4 cup of butter, softened
- 1 1/4 cup flour
- 1/4 cup dark powdered chocolate
- 3 eggs
- 2 teaspoons of baking powder
- Drizzle of rum *optional
Directions
- For the cake: Preheat your oven to 350F.
- In a mixing bowl, combine 3/4 cup sugar and butter.
- Add the eggs one at a time, mixing well in between.
- In a small mixing bowl, mix the baking powder and flour, then add the chocolate powder and mix to incorporate.
- Add the flour mixture into the butter and eggs mixture, mix well to incorporate everything
- Butter and flour a 8-9 inch cake pan, then add the cake mixture into the pan.
- Bake for 30 minutes, take the cake out of the oven and let it cool completely.
- For the Cherries: Wash and de-stem and de-pit all the cherries.
- Put all of them in a nonstick skillet and add the remaining sugar into the pan. Cook over medium heat for about 5 minutes.
- Remove from the heat and let cool along with the cake.
- For the topping: Place the heavy whipping cream in a mixing bowl and start blending at low speed then increase to medium-high.
- Continue blending until the cream nearly doubles, you will have soft peaks first, then medium peaks and then stiff peaks. Don’t over beat or you will start making butter!
- I used soft/medium peaks for my whipped cream topping.
- Putting it all together: Cut the cake in half with a knife.
- Place the bottom part of the cake on a cake plate or serving dish.
- Drizzle some rum on the base of the cake, it’s optional but makes it super moist and adds a little extra flavor (this is not in the original recipe).
- Then use about 1/3 of the whipped cream to make a layer on the bottom layer of cake, then add about 1/3 of the cherries and then 1/3 more of the whipped cream and then 1/3 more of the cherries.
- Place the top piece of the cake on top of the cherry layer, and then use the remaining whipped cream to cover the top.
- And finally place the remaining cherries in the middle of the top of the cake. Enjoy!
A little note about whipped cream making. The colder the heavy whipping cream is the better. Here we buy pana da montare, and it is not in the refrigerated section. I had a big problem with this stuff when I first started making whipped cream over here. The key is cold, the whipping cream has to be cold or you make butter. I leave the container of pana in the fridge for about 12-14 hours, or over night, before I make the whipped cream and it works just fine.
Below is the original recipe for this. The original picture has some cherries with the stems still attached and said to cook them with 1 tablespoon of sugar for 3 minutes, then do the rest and keep those to the side. But, I don’t want stems or seeds in my cake so I changed it up a bit. Oh and added the rum drizzle. I’m a sucker for a babà al rhum, so I like to add liquor with cakes haha.
We were all joking around trying to name this last night and by accident we were singing “cherry pie” and I was like “like a c-c-c-c-cherry bomb” and then we nicknamed this cake “Cherry Bomb”. It stuck, because this morning my brother sent me a message that said we got coffee and cherry bomb, come up stairs. And so here it is, Cherry bomb.
Also, yesterday was a crappy day here, Rain and storms all day. This morning, my friend and neighbor was ringing the bell at my gate, to give me some fresh vegetables, but I went out on the balcony to see who it was… and Oh my God it is a beautiful day here today. The sun is shining bright and the sky is clear.
