Chocolate cake with mint and cherries
Chocolate, Mint, and Sour Cherry Cake I prepared this cake for the 30th wedding anniversary of some friends. I knew they wanted a chocolate cake, and the combination with mint and sour cherries seemed fitting. The base is a simple cocoa sponge, the mint cream is made with mascarpone and white chocolate, and sour cherries are added between the layers. The cake is prepared in several stages, but each cream is easy to make. Quick Info Total Time: not specified; the sponge was left to cool and cut the next day Preparation Time: not specified Baking Time: 35 minutes Oven Temperature: 180 degrees Celsius Servings: not specified Difficulty: medium, due to the number of components and chocolate decoration Recipe Type: anniversary cake with chocolate, mint, and sour cherries Mold Used: round pan with a diameter of 26 cm Ingredients For the cake base 8 eggs 240 g sugar 200 g flour 40 g cocoa 1 packet baking powder, approximately 5 g Vanilla Salt For the chocolate cream 300 g chocolate with 72% cocoa 150 ml liquid cream 300 g butter with 82% fat 4 tablespoons powdered sugar Sour cherries for baking, according to availability For the mint cream 250 g mascarpone cheese 200 g white chocolate 100 ml liquid cream 3 tablespoons powdered sugar 50 ml concentrated mint syrup Chopped chocolate For the chocolate glaze 100 g chocolate with 72% cocoa Liquid cream Milk Rum For the chocolate sheet 150 g chocolate with 81% cocoa For decoration Mint chocolate tablets Silver balls Preparation Method 1. Preparing the sponge All ingredients for the sponge should be at room temperature. Line the pan with parchment paper and preheat the oven to 180 degrees Celsius. Place the eggs and sugar in a bowl and mix for 15-20 minutes. The mixture should triple in volume, and the mixer blades should leave visible traces in it. This step is important because the air incorporated into the eggs helps the sponge rise and stay fluffy. Add the vanilla. In a separate bowl, mix the flour with salt, baking powder, and cocoa. Incorporate the dry ingredients in three batches, using a whisk and wide, gentle movements from the bottom up. Mix carefully, without overdoing it, to avoid losing the air in the mixture. Pour the batter into the prepared pan and bake the sponge for 35 minutes. Do not open the oven door during the first 20-25 minutes. Ideally, check the sponge only after about 30 minutes. After baking, turn off the oven and let the sponge cool inside. Then transfer it to a wire rack. The sponge was cut the next day after it had completely cooled. 2. Mint mascarpone cream Melt the white chocolate together with the liquid cream over a double boiler. When the chocolate has melted, gradually add the concentrated mint syrup. It’s better to add it little by little to prevent the mixture from becoming too thin. Let the mixture cool. In another bowl, mix the mascarpone with the powdered sugar. Gradually add the cooled chocolate and continue mixing until the cream is smooth. Fold in the chopped chocolate, then refrigerate the cream until it’s time to assemble the cake. 3. Chocolate cream Melt the chocolate with 72% cocoa together with the liquid cream, also over a double boiler. Add the rum and let the mixture cool. In a separate bowl, mix the butter with the powdered sugar. When the chocolate is cool, gradually add it to the whipped butter and incorporate until you have a smooth cream. 4. Assembling the cake Cut the sponge into three layers, making two horizontal cuts. Place the first layer of sponge and spread the mint cream on top. Add the second layer of sponge, then add the chocolate cream and the sour cherries for baking. Cover with the last layer of sponge. Coat the outside of the cake with the chocolate cream and smooth it as best as you can. Leave the cake in the refrigerator while you prepare the glaze and the decorative chocolate sheet. 5. Chocolate sheet Melt the chocolate with 81% cocoa over a double boiler. Prepare strips of paper long enough to cover the circumference of the cake. To make it easier to handle, you can use two strips. Once the chocolate has set slightly but is still spreadable, draw different shapes on the strips of paper. When the chocolate is no longer flowing, carefully lift the paper and stick it to the side of the cake. Place the cake in the refrigerator until the chocolate hardens completely. Then slowly peel off the paper. In the original recipe, the decoration was meant to resemble a lace of chocolate. 6. Chocolate glaze Melt the chocolate and add liquid cream and milk until you reach the desired consistency. The amounts of cream and milk are not specified, so add them gradually. The milk helps the glaze achieve a nicer shine than when using only cream. Pour the glaze over the cake. Once it has set, decorate with the remaining mint cream, mint chocolate tablets, and silver balls. Why I make this recipe often The cocoa sponge is one I frequently use for cakes. It’s made from common ingredients, and the method is simple if the eggs are whipped enough and the flour is carefully incorporated. Additionally, the sponge pairs well with various creams, not just this combination of chocolate, mint, and sour cherries. The cake has multiple textures: fluffy sponge, mascarpone cream, chocolate cream, chocolate pieces, and sour cherries. It can be prepared in stages, which is helpful when made for a special occasion. Tips Let all the ingredients for the sponge reach room temperature before using. Beat the eggs with the sugar long enough. If the mixture is not well aerated, the sponge may turn out denser. Do not use a mixer when incorporating the flour, cocoa, salt, and baking powder. A whisk and bottom-up movements help retain volume. Allow the sponge to cool well before cutting. In this recipe, the sponge was cut the next day. The chocolate used in the creams should be cooled before being added to the mascarpone or butter. If it’s too warm, it can alter the texture of the cream. Mint syrup should be added gradually to control the consistency of the cream. For the glaze, add milk and cream little by little until you achieve the desired texture. Substitutions For the mint cream, the recipe uses concentrated mint syrup. This cannot be replaced with mint leaves, as the flavor and consistency would not be the same. The white chocolate in the mint cream is important for structure and taste. A direct substitution with dark chocolate is not recommended, as it would completely change the cream. For the liquid cream, a product similar to Hulala is mentioned, but the recipe does not specify a mandatory brand. Variations You can keep the same structure and only change the exterior decoration. Instead of shapes applied to paper, you can use melted chocolate for a simple design on the edge of the cake. If you prefer not to have a decorative sheet, the cake can simply be coated in chocolate cream and covered with glaze. The combination of mint cream and sour cherries remains the distinctive part of the cake, so it’s better not to eliminate it if you want to keep the flavor of the recipe. Serving Ideas Serve the cake cold after it has been refrigerated and the creams have set. For slicing, it’s helpful to use a clean knife and wipe it between cuts, especially if you’ve decorated the cake with glaze and chocolate. Frequently Asked Questions Can I bake the sponge a day in advance? Yes. In the original recipe, the sponge was left to cool and was cut the next day. It’s important to let it cool completely before slicing. How long should the eggs be beaten with the sugar? The eggs should be beaten for 15-20 minutes until they triple in volume and the mixer blades leave traces in the mixture. Why is the mint syrup added gradually? The syrup can thin the mixture of white chocolate and cream. By adding it gradually, you can better control the texture of the cream. When should the chocolate sheet be placed on the cake? The sheet is applied after the chocolate has set enough not to flow but can still be peeled off the paper and stuck to the side of the cake. After application, the cake should be placed in the refrigerator until the chocolate hardens. Can I use more or fewer sour cherries? The quantity of sour cherries is not specified in the recipe. You can distribute them over the chocolate cream between the layers, depending on how much you want their flavor to come through in each slice. Nutritional Values The values below are estimates and may vary depending on the amount of sour cherries, cream, glaze, and decoration used. The calculation is approximate for one serving, assuming the cake is divided into 12 slices. One serving may contain approximately 850-1,000 kcal, 10-14 g protein, 70-85 g carbohydrates, and 55-70 g fat. Most calories come from chocolate, butter, sugar, mascarpone, and cream. Since the amounts of milk and cream used in the glaze, as well as the amount of chopped chocolate, sour cherries, and decorative elements are not specified, the values cannot be calculated accurately. Storage and Reheating Store the cake in the refrigerator, covered, until serving. Creams based on butter, mascarpone, chocolate, and cream need a low temperature to maintain their texture. The cake should not be reheated. Remove it from the refrigerator shortly before serving so it can be cut more easily and the chocolate cream is not too hard.
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