Chocolate and cherry cake

Chocolate and Cherry Cake – A Decadent Delight

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 12

In every cooking enthusiast's life, there are recipes that become favorites. This chocolate and cherry cake recipe is undoubtedly one of those culinary gems. With a fluffy base, rich cream, and glossy glaze, this cake not only impresses with its appearance but also with its combination of flavors that tantalize your senses.

The history of chocolate and fruit cakes is fascinating. From their humble beginnings, cakes have evolved into culinary masterpieces, often associated with celebrations and special moments. Cherries, with their intense flavors, perfectly complement the sweetness of chocolate, creating a symphony of tastes that will leave everyone speechless.

Ingredients needed:

CAKE BASE:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 4 tablespoons of oil
- 1 teaspoon of baking powder

CREAM:
- 200 g dark chocolate
- 200 ml heavy cream (for the chocolate cream)
- 150 ml whipped cream
- 400 g frozen cherries (or fresh, if available)

SYRUP:
- 200 ml water
- 2 tablespoons of sugar
- rum essence

GLAZE (CHOCOLATE GANACHE):
- 200 g dark chocolate
- 200 ml heavy cream

DECORATION (Royal Icing):
- 1 egg white
- 1 teaspoon of lemon juice
- 250 g powdered sugar

Step by step, how to make the perfect cake:

1. Preparing the cake base:
Start by separating the egg whites from the yolks. Use a large bowl to beat the egg whites until they form stiff peaks. Gradually add the sugar and continue mixing until you achieve a glossy meringue that holds its shape. It's important to use a clean, dry bowl, as any trace of fat can prevent the egg whites from whipping properly.

In another bowl, whisk the yolks with the oil until you have a smooth mixture. Gently fold this mixture into the meringue, being careful not to deflate the egg whites.

Sift together the flour and baking powder, and gradually fold it into the egg mixture, mixing gently from bottom to top. The entire mixture should become uniform and fluffy.

Pour the batter into a 20x30 cm baking pan lined with parchment paper, and bake in a preheated oven at 180 degrees Celsius (medium heat) for about 45 minutes. Check for doneness using a toothpick. If it comes out clean, the cake base is ready. Let it cool before cutting it into two layers.

2. Preparing the cream:
While the cake base is cooling, prepare the cream. Drain the cherries well, then make the chocolate ganache. Heat the heavy cream over steam until it is hot, then add the grated dark chocolate. Stir until smooth and let it cool to room temperature.

Once the ganache has cooled, add the cherries and mix. In another bowl, whip the cream until stiff, then carefully fold it into the chocolate and cherry mixture. This will give the cream a light and delicious texture.

3. Preparing the syrup:
In a saucepan, combine the water and sugar and bring to a boil. Stir until the sugar is completely dissolved. Finally, add the rum essence for extra flavor. This syrup will make the cake moist and flavorful, so don’t skip this step!

4. Preparing the glaze (chocolate ganache):
Repeat the process similar to that of the cream. Heat the heavy cream over steam, bring it to a boil, then add the grated chocolate. Stir until smooth, then let it cool completely. After a few hours, whip the ganache with a mixer to achieve a fine and creamy texture.

5. Preparing the royal icing:
Do this step while the ganache cools. Beat the egg white in a clean bowl, gradually adding the powdered sugar and lemon juice. Continue mixing until the mixture becomes glossy and holds its shape. This will give the cake an elegant and sophisticated finish.

6. Assembling the cake:
Place the first layer of cake on a serving platter and generously soak it with the prepared syrup. Add half of the chocolate and cherry cream and spread it evenly. Place the second layer of cake, soak it again, then add the remaining cream. Cover everything with the last layer of cake, which will also be soaked.

Now, it’s time to coat the cake with the chocolate glaze. Use a spatula to spread the ganache evenly over the top and sides of the cake. For a stunning appearance, use the royal icing to decorate the cake. You can use a piping bag to create designs or simply let it flow freely.

Serving and suggestions:
Allow the cake to chill in the fridge for a few hours before serving to let the flavors develop. Cut it into generous slices and serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the intense flavors of chocolate and cherries.

Frequently Asked Questions:
1. Can I use other fruits? Yes, you can try strawberries, raspberries, or cherries.
2. How can I make the cake healthier? Substitute some of the sugar with honey or natural sweeteners.
3. Can I make the cake gluten-free? Use gluten-free flour and ensure that all other ingredients are compatible with your diet.

Nutritional benefits:
This cake is not just a sweet treat; it also provides antioxidants from dark chocolate and vitamin C from cherries. It also contains protein from the eggs and healthy fats from the oil used in the base.

Delicious variations:
For a white chocolate version, replace the dark chocolate with white chocolate and add a bit of vanilla extract for extra flavor. You can also add chopped nuts or almonds to the batter for a crunchy texture.

By trying this chocolate and cherry cake recipe, you will not only satisfy your sweet tooth but also create unforgettable memories around the table. Whether it’s for a birthday, a celebration, or simply a weekend evening, this cake will surely be the star of the meal! Enjoy!