Incredibly delicious cake with cherry chunks and the taste of chocolate is sure to please you and your family. If you think that making cakes is difficult, I can assure you that there is no special trick.
- 9 hen eggs, room temperature.
- 1 cup granulated sugar
- 1 cup flour
- 4 tablespoons room temperature butter
- ½ teaspoon vinyline
For the cherry syrup:
- 4 cups fresh or frozen pitted cherries, coarsely chopped
- ⅓ cup cherry liqueur
- 1 tablespoon granulated sugar
- ¼ cup water
For the chocolate frosting:
- 340 g of room temperature butter
- 220g of cream cheese softened at room temperature
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon sea salt
- 1 ½ teaspoons vanilla
1 For the biscuit cakes: preheat the oven to 180 C. From parchment paper, use a stencil (take a pot lid) to cut out two bases for the cakes. Slice the cherries in advance and mix with ⅓ cup of cherry liqueur and marinate at room temperature while you make the biscuits.
2 Beat the 9 chicken eggs in the bisque with the mixer on high speed for 1 minute. Gradually beat a cup of granulated sugar into the eggs, without reducing the beating speed, until all the sugar has dissolved, about 8 minutes. You should get a thick homogeneous mixture.
3 Mix 1 cup of flour and ½ cup of cocoa powder and gradually beat into the egg mixture with a sieve. Knead the dough with a spatula, but not too hard, otherwise it will be too runny.
4 Gently and gradually add 4 tbsp of melted butter and ½ tsp vanilla to the mixture. Slowly use a spatula to mix the dough. Place cut-out parchment stencils in a baking dish. Divide into two equal portions and pour evenly into the baking molds. Bake in a preheated 180 C for 20-25 minutes (my oven baked in 22 minutes). Check the readiness of the crusts with a wooden toothpick by dipping it into the crust, if the toothpick remains clean, then the crust is ready.
5 When ready, cool for 10 minutes at room temperature and, using a spatula, carefully remove the shortcrust from the tin, starting from the edges. Invert the baking dish and place the finished crust on a wire rack, arrange on a parchment lined baking sheet and cool to room temperature.
6 For the chocolate frosting: 340 g butter and 220 g cream cheese at room temperature until smooth and airy and on medium speed (2 minutes).
7 Whisk together 3 cups powdered sugar, ½ cup cocoa and ½ teaspoon salt then sift them into the frosting and whisk on medium speed.
8 Add 1 ½ teaspoons vanilla, increase speed to high and whisk until airy and uniform (4 minutes).
9 To make the chocolate cherry cake: Toss the cherries in a colander, add 1 tablespoon sugar and ¼ cup water to the remaining syrup, stir until dissolved and set aside.
10 Cut one of the cakes into two layers and set aside.
11 In a large bowl, crush one of the shortcakes into coarse crumbs. Add ⅓ of the chocolate glaze and cherries and mix thoroughly.
12 Take half of the cut cake and place the cut side up on a platter. Using a brush, spread ⅓ of the cherry syrup, then add a thin layer of chocolate glaze. Spread the cherry cake mixture on top and shape into a thick layer of cake with clean hands. Brush the top with ⅓ of the syrup.
13 Spread a thin layer of frosting on the remaining half of the cake and place the smeared side down on top of the cake. Brush the remaining cherry syrup on top. Spread the remaining frosting evenly over the top and sides of the cake. Decorate the finished cake with fresh berries. Bon appetit!