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Chocolate Cherry Cake

Chocolate Cherry Cake

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Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

10

🍽️ Servings

14

Description

Chocolate Cherry Cake

Ingredients

  • Wheat Flour - 2 cups
  • Sugar - 5½ cups
  • Chocolate eggs - 14 pieces
  • Cocoa Powder - 3.5 oz
  • Butter - 21.2 oz
  • Milk - 6 tablespoons
  • Marinated cherries - 14.1 oz
  • Cognac - 3.5 oz
  • Liquid dark chocolate - 3.5 oz
  • Vanilla salt - 2.1 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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