Chocolate Cherry Cake
Baking and Desserts • European
Description
Chocolate Cherry Cake
Ingredients
- Wheat Flour 2 cups
- Sugar 5½ cups
- Chocolate eggs 14 pieces
- Cocoa Powder 5 oz
- Butter 20 oz
- Milk 6 tablespoons
- Marinated cherries 15 oz
- Cognac 5 oz
- Liquid dark chocolate 5 oz
- Vanilla salt 0 oz
Step-by-Step Guide
Step 1
Two days before making the cake, pit the cherries and place them in a jar. Sprinkle with vanilla sugar, mix, gently pack down with a wooden spoon, and pour in the cognac. Cover the jar and place it in the refrigerator.
Step 2
Prepare the sponge cake batter using flour, 10 eggs, 2.5 cups of sugar, and 50 grams of cocoa. Pour it into a prepared round cake pan greased with butter and dusted with flour, and bake in a moderately heated oven until cooked through.
Step 3
Mix cocoa with a small amount of sugar, add milk, and heat over low heat, stirring constantly until the sugar dissolves. Cool the mixture.
Step 4
Cream the butter with sugar, gradually adding the prepared egg mixture, eggs, and vanilla sugar. Whip the cream until the sugar is completely dissolved.
Step 5
Cut the cooled sponge cake horizontally in half and scoop out the crumb from each half with a fork, leaving about 1.5–2 cm of cake along the sides.
Step 6
Mix the scooped-out crumb with 1/3 of the prepared cream, add half of the prepared cherries, and gently mix with two forks to keep the cherries whole.
Step 7
Divide the resulting mixture in half and place it in the prepared sponge cake halves, previously greased with cream inside.
Step 8
Grease a large flat plate with cream and place one sponge cake half with the filling on it. Top with a layer of cream, arrange the remaining cherries on top, cover with another layer of cream, and carefully invert the second filled sponge cake half on top.
Step 9
Pour hot melted chocolate mixed with 1–2 tablespoons of milk over the top and sides of the cake, and smooth the glaze with a knife dipped in hot water.
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