Chocolate Cherry Cream Cake

Ingredients

For the Chocolate Cake

• 3 large eggs (or 4 small eggs)
• 1 cup granulated sugar
• 1 packet (8 g) vanilla sugar or 1 tsp vanilla extract
• 1 cup milk
• 1 cup vegetable oil
• 2 to 2½ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder

For the Cream Cheese Filling

• 1 egg
• 3 tbsp granulated sugar
• 350 g labneh (or full-fat cream cheese)
• 1 tbsp all-purpose flour

For the Cherry Topping

• 400 g cherries (fresh or frozen, pitted)
• ½ cup granulated sugar
• 1½ tbsp cornstarch
• ½ cup water (or cherry juice)

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Instructions

1. Prepare the Cake Batter

1. Preheat the oven to 180°C (350°F).
2. Beat the eggs and sugar until light and fluffy.
3. Add the vanilla, milk, and vegetable oil, mixing until combined.
4. Gradually add the flour and cocoa powder, mixing until smooth.

2. Prepare the Filling

In a separate bowl, whisk together the egg, sugar, labneh, and flour until smooth and creamy.

3. Assemble

1. Grease a round cake pan.
2. Pour about half of the chocolate batter into the pan.
3. Spread the labneh filling evenly over the batter.
4. Cover with the remaining chocolate batter.

4. Bake

Bake for 40–45 minutes, or until a toothpick inserted into the cake (avoiding the filling) comes out clean. Baking time may vary depending on your oven.

5. Make the Cherry Topping

1. Combine the cherries and sugar in a saucepan over medium heat.
2. Mix the cornstarch with the water (or cherry juice) until smooth.
3. Pour the cornstarch mixture into the cherries and stir constantly.
4. Cook until the sauce thickens and becomes glossy.
5. Let it cool slightly.

6. Finish the Cake

Allow the cake to cool completely, then pour the cherry topping over the top. Chill for at least 1 hour before slicing for the best texture.

Enjoy your rich chocolate cake with a creamy labneh center and a luscious cherry topping!