Chocolate cherry cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make chocolate cherry cake? Prepare all ingredients. Start making the sponge cake. Take chilled eggs. Wash them in water and baking soda, as there may be harmful bacteria on their surface. Break into a bowl, add sugar, beat everything with a mixer until airy and fluffy, about 10-15 minutes. In order for the eggs to beat well, the mixing bowl and whisk must be dry and fat-free. Otherwise, the whipped mass will not have the necessary fluffiness.

2. STEP 2

   

   Set the beaten eggs aside; we'll return to them in the next step. In a thick-bottomed bowl, combine the butter and milk. Bring the mixture to a boil until the butter melts. Let cool slightly.

3. STEP 3

   

   Gently whisk the hot milk mixture and flour into the beaten eggs. First sift the flour through a sieve. Add everything one by one, in 3-4 approaches. You may need less or more flour. Add cocoa and soda. Try to mix gently so as not to greatly reduce the existing fluffiness. You can do this with a whisk or use a silicone spatula and mix from top to bottom. You should get a fluffy, homogeneous, moderately thick dough.

4. STEP 4

   

   Grease the biscuit pan with butter or line it with baking paper. Pour the finished dough into this form. Place in the oven, preheated to 180 degrees, for about 50-60 minutes. The mold is suitable with a diameter of 20-22 cm. The times are approximate, be guided by the features of your oven.

5. STEP 5

   

   Cool the finished biscuit, remove from the mold and cut into 2-3 cake layers with a sharp, long knife. Set the cakes aside; we'll come back to them in the next steps.

6. STEP 6

   

   To make the filling, defrost the cherries and drain off any excess liquid. I put the cherries in a colander and all the liquid drained into the bowl over which it was placed. The resulting juice can be used to soak cake layers. Or take fresh cherries. Wash fresh cherries, peel them, place them in a colander and let the water drain. Set the cherries aside.

7. STEP 7

   

   How to make cream? Take heavy cream with a fat content of at least 33%. They must be chilled. Start beating them at medium speed. Gradually add powdered sugar. Continue whipping the cream until a stable, fluffy mass is obtained, until stable peaks form, 4-7 minutes. Just be careful - miss it a little and the cream will overbeat and discard the water. The main thing is to stop the mixer in time.

8. STEP 8

   

   Soak each chocolate cake layer with cherry juice. Spread with buttercream and add cherries. So layer all the cakes with cream and berries.

9. STEP 9

   

   Assemble the cake. Lubricate the top and sides with cream as well. Try to make the surface more even. It is convenient to use a special pastry spatula for this. Place the cake in the refrigerator for several hours so that it hardens and soaks well.

10. STEP 10

    

    For the glaze, combine the broken chocolate and cream in a saucepan. Heat over low heat, stirring constantly, until the chocolate melts. Then add a little butter. Stir. Decorate the top of the cake with chocolate frosting, allowing the chocolate to drip down the sides a little. You can also melt the chocolate in a water bath or in the microwave; if desired, you can add a tablespoon of cream or milk. This will make the glaze smoother and more uniform.

11. STEP 11

    

    Brew aromatic tea, coffee or cocoa. Serve the cake. Enjoy your tea!