A cooking blog
Recipe

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

Hello!

My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

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

The recipe is designed for three 18 cm biscuits. First, sift the dry ingredients. Mix 
everything with a whisk. 

Beat sugar and oil separately, add eggs one at a time, milk. Add half of the dry mixture, stir. 
Pour boiled water, constantly stirring, add the rest of the dry mixture. 

Pour into molds and bake for 30 minutes at 180 degrees C.

The finished biscuit should stabilize for 8 hours. 

Syrup

Ingredients
Method of cooking

Bring to a boil, cover with a lid and leave to cool completely. 

Cherry confit

Ingredients
Method of cooking

Heat, pour corn starch, previously diluted in 1 tbsp. of water. Boil for 1-2 minutes until it is transparent. 

Ganache

Ingredients
Method of cooking

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

Ingredients
Method of cooking

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.

Share

Popular recipes

Пошук по кулінарному блогу
Search
Великодній кекс та паска-крафін

Відео-рецепти до Великодня

Нові майстер-класи до Великодня