Ukrainian Chocolate Cherry

This is a modified version of the Ukrainian “Piana Vyshnia” cake, literally drunk cherry. If desired, soak the cherries overnight in vodka, making sure to drain them before adding them to the cake. This is a cake that requires several steps so start making it one or two days before you plan on serving it. Top with shaved chocolate and cherries for a show-stopping look!

 

 

The Cake 🎥

YOU WILL NEED

CHOCOLATE CAKE MIX
WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
¼ cup buttermilk (60g)

STIR-IN

½ cup cool, brewed coffee or water (120g)

 

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the buttermilk and the chocolate cake mix. Beat on low speed for one to two minutes until just combined.
  • Stir in the cooled coffee and mix until well combined.
  • Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs.
  • Cool in baking pan for 5-10 minutes before unmolding.

 

The Cream 

YOU WILL NEED

INGREDIENTS

2½ cups cold heavy cream (600g)
1 cup powdered sugar (113g)
2 teaspoons vanilla extract
1 cup pitted fresh cherries (or drained, canned cherries) (160g)

 

INSTRUCTIONS
  • Beat the first three ingredients on medium speed until thick and creamy.
  • Cut a thin slice off the top of the cool cake. Set aside.
  • Using a melon baller, scoop out a deep circle in the center of the larger piece of cake leaving about ¾ inch of the cake shell intact.
  • Mix the scooped out pieces of cake with the whipped cream and cherries until homogenous.
  • Fill the cake shell with the cake, cherries and whipped cream blend, then cover it with the cake slice, using whipped cream to ‘glue’ them together.
  • Cover cake tightly with cling film, place in clean springform pan and refrigerate for at least 4 hours.
  • Pour chocolate ganache over the cake. Allow the ganache to set, then refrigerate overnight before serving.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.