Easy chocolate and sour cherry cake
I wanted to make a super simple recipe that would be ready to eat on the same day but that would be delicious at the same time. And, because for some reason I haven't made any recipes with cherries I chose the combination of chocolate and sour cherries for this super chocolatey and delicious cake!
For an 18cm cake:
For the sponge:
133 g Dark Chocolate 55%
80 g Coffee
The coffee and chocolate are heated together on a double boiler, until the chocolate melts and the mixture turns into a ganache.
166 g Buttermilk
133 g Oil
3 bc Egg
200 g Sugar
Homogenize the wet ingredients, then add the chocolate ganache with coffee and mix.
200 g Flour
66 g Cocoa
5 g Baking Powder
2 g Salt
The dry ingredients are mixed, then the wet ingredients are poured over them and mixed only until homogenized. The sponge is placed in an 18cm diameter pan and baked at 150C no fan, for approximately 60 minutes (or until it passes the toothpick test).
For the sour cherry insert:
400 g Sour Cherries
100 g Sugar
30 g Water
8 g Cornstarch
I used frozen cherries that I mixed with the rest of the ingredients and then, i put them in a pan to boil until they reduced and a thick sauce was formed, which I left to cool.
For the cream:
If the amount of cream is too large (you don't have a stand mixer), you can make the cream in 3 rounds, one round for each layer of cream.
500 g Dark Chocolate 55%
120 g Cream
6 bc Egg Yolk
Put them in a bowl on a double boiler, and heat them until all the chocolate has melted.
750 g Mascarpone
45 g Powdered Sugar
120 g Cream
Mix with a whisk or mixer in a bowl. Put the melted chocolate mixture (warm) on top of the mascarpone mixture (cold) and mix with the mixer.
After the sponge has cooled, cut it into 3 slices (+ a lid - the chef’s piece :)) ) and fill each layer with a third of the cream and half of the cherry insert, the last part of the cream will be used on the edges and on top.
You can eat the cake 1-2 hours after filling and you can keep it at room temperature for up to 2 days.
