Pancho Cake with Cherries
A soft chocolate sponge with sour cream and cherries, layered into a dome and glazed with chocolate. A festive, delicious treat!
Updated : 28 July, 2025
Easy
More than 1 hour.
Ingredients
Batter
280 grams
Sour cream
250 grams
Wheat flour
170 grams
Sugar
40 grams
Cocoa
11 grams
Baking powder
3
Eggs
1 tablespoon
Vanilla sugar
1 grams
Salt
Cream
700 grams
Sour cream
400 grams
Frozen cherries
220 grams
Sugar
Glaze
60 grams
Bitter chocolate
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that the amount of flour may vary. Focus not on quantity but on the desired consistency of the batter.
Preparation
Step 1
Start by preparing the batter. Use high-grade flour and large eggs. Choose quality cocoa with a rich color. Sour cream should be thick and 20% fat. Preheat the oven to 340°F (170°C).
Step 2
Beat the eggs with sugar, vanilla sugar, and salt until light and fluffy, 3-4 times in volume. Don’t overbeat or the sponge won't rise.
Step 3
Add sour cream and beat again until smooth.
Step 4
Gradually add sifted flour mixed with cocoa and baking powder. You might need more or less flour.
Step 5
Mix the batter on low speed. The consistency should resemble sour cream - neither too runny nor too thick.
Step 6
Pour the batter into a parchment-lined 8–9 inch (20–22 cm) baking pan. Bake at 340°F (170°C) for 30–35 minutes.
Step 7
Cool the sponge cake and slice it horizontally into two layers. The bottom layer should be 0.4–0.6 in (1–1.5 cm) thick.
Step 8
Cut the top layer into small cubes.
Step 9
Prepare the cream. Use thick 30% sour cream. Use fresh, frozen, or canned cherries. Drain them well to avoid watering down the cream.
Step 10
Beat the cold sour cream with sugar until fluffy. If using 20-25% cream, dissolve 8-9 g gelatin in ¼ cup (50 ml) water and add to stabilize the cream.
Step 11
Line a 2 L bowl (top Ø 20–22 cm) with plastic wrap and lightly grease with oil. Dip cake cubes in cream and layer into the bowl with cherries.
Step 12
Pour any remaining cream on top.
Step 13
Cover with the whole bottom sponge layer, pressing gently.
Step 14
Wrap the bowl and refrigerate for 6-8 hours.
Step 15
For the glaze, use milk or any cream. Heat with chocolate until melted.
Step 16
Break chocolate, add milk, and melt over low heat. Transfer to piping bag.
Step 17
Remove wrap, invert cake onto a plate. Pour over chocolate glaze. Chill 10-15 mins. Slice and serve. Enjoy!