Chocolate Cake with Cherry and Cognac
Baking and Desserts | Russian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
To help the sugar dissolve faster when preparing the cream, it can be replaced with an equivalent amount of powdered sugar.
Ingredients
- Wheat Flour - 2 cups
- Sugar - 3 cups
- Chocolate eggs - 14 pieces
- Cocoa Powder - 3.5 oz
- Milk - 6 tablespoons
- Butter - 21.2 oz
- Cherry - 14.5 oz
- Cognac - ½ cup
- Vanillin - 1½ g
Step by Step guide
Step 1
Pit the cherries (they can be from a compote or frozen), place them in a jar, sprinkle with vanilla sugar, mix, lightly pack down with a wooden spoon, and pour in the cognac 2 days before making the cake. Close the jar with a lid and place it in the refrigerator.
Step 2
Beat 10 eggs with 2 cups of sugar using a mixer for 15 minutes. The eggs should be cold. Gradually add the sugar. The mixture will increase in volume fivefold, becoming white and fluffy. Do not interrupt the beating process. Avoid sudden movements with the bowl of beaten eggs.
Step 3
Add the flour and 50 grams of cocoa powder, and mix until smooth. Gradually add the flour slowly and carefully in small portions.
Step 4
Pour the mixture into a greased baking pan and place it in a preheated oven at 180–392°F for about 45 minutes. Do not open the oven for at least 30 minutes, or the sponge will collapse!
Step 5
To prepare the cream: mix 50 grams of cocoa with a small amount of sugar, pour in the milk, and place over low heat, stirring constantly until the sugar dissolves. Remove the saucepan from heat and cool the mixture. Cream the butter with sugar, gradually adding the prepared milk mixture, eggs, and vanillin. Whip the cream (preferably with a mixer) until the sugar is completely dissolved.
Step 6
Cut the cooled sponge cake horizontally in half, and use a fork to remove the crumb from each half, leaving about 1.5–2 cm thick layer along the sides. Crumble the removed sponge 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 molds, previously greased with cream. Grease a large flat plate with cream, place one sponge layer with the filling on it. Top with a layer of cream and arrange the remaining cherries on top. Cover with another layer of cream and carefully invert the second sponge layer filled with the mixture on top (place a wooden cutting board on it, carefully invert the layer onto the board, and then gently slide it onto the cake).
Step 8
Pour hot melted chocolate mixed with 1–2 tablespoons of milk over the surface of the cake and smooth the glaze with a knife dipped in hot water. Chill the cake well and decorate as desired.
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