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Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Sour Cherry Chocolate Brownie Cupcake

Chocolate brownie with amazing sour cherry flavor.

I use silicone muffin cups, they are so practical, but you can bake in nonstick regular muffin cup also. It yields 18 mini brownie cupcakes, number can change up to your muffin pans.

Use eggs, buttermilk and sour cherries at room temperature. Beat sugar and egg well until foamy. After adding dry ingredients into the wet, don't whisk too much, try to use a rubber spatula and gently stir.

 Preparation Time: 40 minutes.
 Serves: 18
 Energy: 224 kcal per serving.

- 3 qty. Egg At Room Temperature
- 145 gr. (5 oz.) Sugar
- 100 gr. (3.5 oz.) Butter
- 200 gr. (7 oz.) Buttermilk At Room Temperature
- 100 gr. (3.5 oz.) Dark Chocolate (Vegan)
- 25 gr. (1 oz.) Cocoa Powder
- 1 qty. Baking Powder Teaspoon
- 1 qty. Baking Soda Teaspoon
- 220 gr. (8 oz.) Flour
- 140 gr. (5 oz.) Sour Cherry 1 Cup

Cream Cheese Frosting:
- 100 gr. (3.5 oz.) Cream Cheese
- 100 ml. (3.5 fl. oz.) Heavy Cream
- 2 qty. Powdered Sugar Tablespoon
- 75 gr. (2.5 oz.) Whipped Cream Powder
- 50 ml. (1.5 fl. oz.) Sour Cherry Juice

1. Preheat oven to 180 C (355 F) and prepare your silicone muffin cups.
2. In a large bowl, mix eggs and sugar 3-4 minutes with hand mixer until creamy.
3. Melt butter and chocolate in microwave oven.
4. Add buttermilk, butter and chocolate and mix again. (To make buttermilk, add 1/2 lemon juice to the 200 ml. milk and wait 5-6 minutes before using it.)
5. In another bowl, mix dry ingredients, flour, cocoa powder, baking powder and baking soda.
6. Add dry ingredients to egg mixture and stir with rubber spatula gently until combined.
7. Divide batter into muffin cups (18). Fill only 3/4 of muffin cups.
8. Place 3 sour cherries over the top of the cake batter.
9. Bake about 20-25 minutes until toothpick comes out clean.
10. Remove from the oven and let them cool. Meantime, in a large whisking bowl, put all frosting ingredients, cream cheese, heavy cream, powdered sugar, sour cherry juice and whipped cream powder.
11. Beat all ingredients until combined and fluffy. Cover it with a plastic wrap and fridge 20 minutes.
12. Frost cooled cupcakes with pastry bag, however you want.