The most impressive of the three cakes I made for work last week was this very cherry chocolate cake. It is easy to make (even though it might not look it) and it tastes divine.
Just make sure you choose a decent preserve for the filling and to make the ganache thicker than the original recipe suggests.
Very cherry chocolate cake, sreves 12
Translated and adapted from this recipe.Sponges:
2 eggs
250 ml water
250 ml butter milk or natural yoghurt
125 ml sunflower oil
200 g plain flour
450 g caster sugar
85 g cocoa
1 tsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
1 tsp vanilla
Filling:
500 g (2 tubs) mascarpone cheese
300 ml whipping (or double) cream
250 ml cherry preserve
120 g caster sugar
1/2 tsp vanilla
Ganache:
100 g dark chocolate
200 ml whipping (or double) cream – halve this
1 tbsp butter
cherries to decorate
Preheat the oven to 175C. Butter three round cake tins, approx 20 cm diameter and line with baking parchment.
Add eggs, water, oil and butter milk/yoghurt in a mixing bowl and beat with an electric whisk until incorporated. Add all the dry ingredients in another mixing bowl and mix. Add the dry mixture to the liquid and beat unitil fully incorporated.
Divide the batter between the three cake tins. Place in the middle of the oven and bake for about 35 minutes. Leave to cool completely.
Beat mascarpone, cream, sugar and vanilla until a stiff and fluffy cream in a mixing bowl. Add the preserve and stir to combine.
Place one sponge cake on a cake stand and add a layer of filling. Repeat with the other two sponges. Then cover the top and sides of the cake with the filling and spread it even with a spatula.
Melt the chocolate and cream in a saucepan until fully melted and incorporated. Add the butter and leave to cool and thicken. Pour it over the cake and decorate with cherries before serving.
Scandelights 