Chocolate cake
PREPARATION
1.5 hours
PORTIONS
8-10 portions
COMPLEXITY
easily
What is a holiday without a delicious chocolate cake, and especially during the winter holidays, when even the air smells like a chocolate? Save this recipe because it will definitely become your favorite. Chocolate, cherry, butter cream – this cake is perfectly balanced in taste and extremely aromatic.
It is not difficult to prepare, but be sure to read the recipe to the end, and then start baking. The main thing is to withstand the time necessary for stabilization: a biscuit that has not stood enough will crumble during saturation.
But I am sure that you will do everything right.
Ingredients
- 300 g of flour
- 40 g of cocoa
- 20 g of baking powder
- 1/2 tsp. of soda
- 350 g of sugar
- 100 g of vegetable oil
- 2 eggs
- 160 g of milk
- 180 g of boiled water
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Syrup
- 100 g of water
- 100 g of sugar
- 100 g of cherries
Bring to a boil, cover with a lid and leave to cool completely.
Cherry confit
- 200 g of pitted cherries
- 3 tbsp. of sugar
- 1.5 tsp of corn starch
- 1 tbsp. of water
Heat, pour corn starch, previously diluted in 1 tbsp. of water. Boil for 1-2 minutes until it is transparent.
Ganache
- 100 g of cream 33%
- 100 g of milk chocolate
- 20 g of butter
- 2 g of nutmeg
Heat cream with nutmeg until boiling. Pour over chocolate with butter. Wait for 1 minute and beat with a blender. Pour into a disposable pastry bag, stabilize in the refrigerator for 8 hours.
Cream
- 750 g of mascarpone
- 150 g of Heavy Whipping Cream (33%)
- 150 g of powdered sugar
- vanilla extract or paste
Beat mascarpone, heavy whipping cream, powdered sugar, you can also add vanilla extract. Beat everything together for 2-3 minutes. It is important to use the cream when it is cold.
We make a cake
Biscuit-syrup-ganache-cherry-biscuit-syrup-cream-cherry-biscuit. Cover the cake with cream and leave it in the refrigerator overnight or for at least 5 hours.
Decorate the cake on the second day. You can use rosemary, cranberries, dried orange, nuts, coconut shavings, cones or chocolate decoration.
