Chocolate cake with cherry - an incredible delight

Kitchen appliances and utensils:

• mixer;
• submersible blender;
• pan;
• kitchen bowls;
• pastry bag;
• knife for cutting biscuit;
• confectionery shovel;
• baking dish with a diameter of 20 cm;
• brush;
• whisk.

Ingredients

Step cooking

Preparation of the test for biscuit cakes

1. Pour 570 g of sifted wheat flour into a bowl, add 5 g of table salt, 5 g of baking soda, 12 g of baking powder to it and thoroughly beat with a whisk.
   
2. In a separate container, pour 180 g of dark chocolate, crushed into small cubes. To it add 180 g of softened butter and pour 300 ml of boiled water on top. Leave for a few minutes to let the ingredients melt.
   
3. Beat thoroughly until a homogeneous mass is formed.
   
4. In another bowl (large size), break 6 chicken eggs, carefully beat them with a mixer.
   
5. Add 330 g of sugar and mix with a mixer for 10-12 minutes until the sugar crystals are completely dissolved and air mass is formed.
   
6. Pour 10 g of vanillin extract and whisk again.
   
7. To the beaten eggs with sugar, add the previously obtained chocolate-cream mixture, beat.
   
8. Gradually add dry ingredients while the mixer is in operation.
   
9. And then we introduce 200 ml of brewed coffee. Beat until smooth, and the biscuit dough is ready.
   
10. We take two baking dishes and pour the resulting dough equally in them.
    
11. We put in the oven preheated to 180 degrees for 50-60 minutes. We check readiness with a toothpick.
    
12. After baking the cakes, we take them out of the molds and allow to cool completely in a ventilated place.
    

Cherry layer

1. First, prepare the gelatin: pour 12 g of the product with water and leave for 10 minutes to swell.
   
2. In a tin pan we place 300 g of pitted cherries, add 70 g of sugar, 14 g of corn starch. We place the pan on a small fire and boil until the mass thickens, stirring constantly.
   
3. Grind the still thickened mixture using an immersion blender.
   
4. Pour the swollen gelatin.
   
5. Add the remaining 200 g of whole stoned cherries, mix thoroughly.
   
6. We cover two forms with a diameter of 20 cm (as well as the diameter of the cakes) with cling film and fill in the cherry mixture in equal quantities. We place the forms in the freezer for 1.5-2 hours.
   

Chocolate cream

1. Pour 150 g of dark chocolate into a small container, pour 100 ml of hot cream.
   
2. Mix until the chocolate is completely parted and a homogeneous mass is formed.
   
3. In a separate bowl we place 200 g of soft butter and beat it for 2-4 minutes.
   
4. Pour 150 g of powdered sugar, 300 g of mascarpone soft cheese, mix until smooth.
   
5. Add chocolate ganache (chocolate-cream mixture), whisk with a mixer.
   

Product assembly

1. We return to the biscuits: we cut each into two identical parts.
   
2. We take the first cake and soak it with a small amount of brewed coffee using a pastry brush.
   
3. We apply the first uniform layer of cream with a pastry bag, distribute it over the surface with a spatula.
   
4. Next, spread the cherry layer on the cream, which was frozen in forms.
   
5. On top of it, also apply a layer of chocolate cream and spread the second cake.
   
6. We repeat all the steps as with the first biscuit to the last cake.
   
7. At the end, cover the entire surface of the cake with the remaining cream and leave it in the refrigerator for one hour.
   

Decoration

1. For decoration, we will use chocolate ganache: pour 80 g of dark chocolate with 80 ml of hot cream, mix until smooth.
   
2. Pour the mixture in small portions on the edges of the cake, forming streaks along its entire circumference.
   
3. After that, fill the top of the product with ganache.
   
4. If desired, the finished chocolate cake can be decorated with fresh or pastry cherries. Place the cake in the refrigerator for 5 hours to soak.
   

Video recipe

After watching this video, you will see the whole process of making a chocolate cake with cherry, sequentially and visually familiarize yourself with each step.

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