The first time I made this cake was when I had several jars of cherry jam from my grandmother and didn't know how to use them. The base turns out dense but not dry, and the combination with walnuts and rum really makes a difference. The cream is not complicated either, and the result is always appreciated at larger gatherings, especially during holidays.
Quick Info
Total time: about 2 hours (includes cooling and assembling)
Preparation time: 30-40 minutes
Baking time: 25-30 minutes
Servings: 10-12
Difficulty: medium
Occasion: holiday cake or for family meals
Ingredients
Base:
5 eggs
150 g sugar
3 tablespoons oil
4 tablespoons flour
4 tablespoons cocoa
8 tablespoons ground walnuts (or hazelnuts)
4 tablespoons cherry jam
1 packet baking powder
1 vial rum essence
Cream:
250 g mascarpone
100 g sugar
4 tablespoons whipped cream
200 g chocolate
2 tablespoons milk (for melting the chocolate)
6 tablespoons cherry jam
Syrup:
water
4 tablespoons sugar
rum essence
Decoration:
biscuits
200 g dark chocolate
4 tablespoons liquid cream
a small cube of butter
whipped cream for garnish
Preparation Method
1. For the base, break the eggs into a large bowl and beat them with the sugar until the mixture becomes light in color and slightly increases in volume. Add the oil and mix a little more.
2. Sift the flour, cocoa, and baking powder over the eggs, then fold in gently with a spoon, mixing from the bottom up. Add the ground walnuts, followed by the cherry jam and rum essence.
3. Combine the mixture with a spoon, without overmixing, just enough to blend the ingredients. Pour into a baking pan lined with parchment paper (I use a round pan, 24-26 cm).
4. Bake the base in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick; if it comes out clean, it's done. Remove the base to a rack to cool completely.
5. For the syrup, heat a little water with the sugar, remove from heat, and add rum essence to taste. It shouldn't be too sweet, just enough to add flavor and help with soaking.
6. Prepare the cream while the base cools. Mix the mascarpone with the sugar in a bowl until it becomes a smooth cream. Add the whipped cream and continue to mix gently.
7. Melt the chocolate in a double boiler with 2 tablespoons of milk. When the chocolate is smooth, let it cool for 4-5 minutes, then add it to the mascarpone cream and fold in carefully.
8. When the base is completely cooled, cut it into two equal discs. Place the bottom one on a platter, soak it with half of the syrup, then spread a thin layer of cherry jam (3 tablespoons).
9. Add a generous layer of cream over the jam. Place the top layer on, soak it as well, then refrigerate the cake for at least 30 minutes to set the layers.
10. For the chocolate glaze, melt 200 g of dark chocolate together with 4 tablespoons of liquid cream over low heat. When the mixture is shiny and smooth, add a small cube of butter and mix until incorporated.
11. Remove the cake from the fridge and pour the chocolate glaze over the top. Smooth it with a spatula without pressing too hard.
12. Decorate the edges of the cake with biscuits (place them vertically so they stick to the still slightly warm glaze). Optionally, add whipped cream on top for decoration.
Why I make this recipe often
I find it useful because I use jam that I wouldn’t consume quickly otherwise. The base stays soft and doesn’t require expensive ingredients. It keeps well in the fridge and doesn’t dry out. It can also be made a day in advance.
Tips and Variations
Tips
I use room temperature eggs for a fluffier base.
The base must cool completely before cutting and filling.
The chocolate glaze should be warm, not hot, when pouring over the cake.
If I don’t have biscuits, I skip the decoration or replace it with chocolate shavings.
Substitutions
Walnuts can be replaced with ground hazelnuts, to taste.
Mascarpone can be substituted with cream cheese, but the texture will be different.
Cherry jam can be replaced with sour cherries or berries if I want a different flavor.
Variations
For a less dense base, I reduce the amount of walnuts by half.
If I want a taller cake, I double the quantities for the base and the cream.
It can also be assembled in a rectangular pan, not just round.
Serving Ideas
Cut into cold slices, with extra whipped cream on the side.
Goes well with coffee or tea as a dessert at the end of a meal.
For birthdays, I decorate it more festively with fresh fruits.
Frequently Asked Questions
Can I use another type of jam?
Yes, any thicker jam without too much syrup. For example, sour cherries or plums.
If I don’t have mascarpone, what other cream works?
You can use cream cheese or whipped cream, but the taste will be slightly different.
Can the base be baked a day in advance?
Yes, it can be baked and left to cool overnight, well covered.
What if the base doesn’t rise?
Make sure to use fresh baking powder and not to overbeat after adding the flour. The eggs should be at room temperature.
Can I freeze the cake?
I do not recommend it, as the texture of the mascarpone cream does not hold up well to freezing.
Nutritional Values
Approximate values per slice (from 12 slices): 320 kcal, 21 g carbohydrates, 19 g fats, 6 g proteins. These are just estimates, depending a lot on how much jam or whipped cream you use when serving.
Storage and Reheating
The cake keeps in the fridge, covered. It lasts well for 2-3 days. It is not reheated; it is served cold or at room temperature. If there are biscuits left on the edges, they may become softer after the first day, but this is not a problem for the taste.
Quick Info
Total time: about 2 hours (includes cooling and assembling)
Preparation time: 30-40 minutes
Baking time: 25-30 minutes
Servings: 10-12
Difficulty: medium
Occasion: holiday cake or for family meals
Ingredients
Base:
5 eggs
150 g sugar
3 tablespoons oil
4 tablespoons flour
4 tablespoons cocoa
8 tablespoons ground walnuts (or hazelnuts)
4 tablespoons cherry jam
1 packet baking powder
1 vial rum essence
Cream:
250 g mascarpone
100 g sugar
4 tablespoons whipped cream
200 g chocolate
2 tablespoons milk (for melting the chocolate)
6 tablespoons cherry jam
Syrup:
water
4 tablespoons sugar
rum essence
Decoration:
biscuits
200 g dark chocolate
4 tablespoons liquid cream
a small cube of butter
whipped cream for garnish
Preparation Method
1. For the base, break the eggs into a large bowl and beat them with the sugar until the mixture becomes light in color and slightly increases in volume. Add the oil and mix a little more.
2. Sift the flour, cocoa, and baking powder over the eggs, then fold in gently with a spoon, mixing from the bottom up. Add the ground walnuts, followed by the cherry jam and rum essence.
3. Combine the mixture with a spoon, without overmixing, just enough to blend the ingredients. Pour into a baking pan lined with parchment paper (I use a round pan, 24-26 cm).
4. Bake the base in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick; if it comes out clean, it's done. Remove the base to a rack to cool completely.
5. For the syrup, heat a little water with the sugar, remove from heat, and add rum essence to taste. It shouldn't be too sweet, just enough to add flavor and help with soaking.
6. Prepare the cream while the base cools. Mix the mascarpone with the sugar in a bowl until it becomes a smooth cream. Add the whipped cream and continue to mix gently.
7. Melt the chocolate in a double boiler with 2 tablespoons of milk. When the chocolate is smooth, let it cool for 4-5 minutes, then add it to the mascarpone cream and fold in carefully.
8. When the base is completely cooled, cut it into two equal discs. Place the bottom one on a platter, soak it with half of the syrup, then spread a thin layer of cherry jam (3 tablespoons).
9. Add a generous layer of cream over the jam. Place the top layer on, soak it as well, then refrigerate the cake for at least 30 minutes to set the layers.
10. For the chocolate glaze, melt 200 g of dark chocolate together with 4 tablespoons of liquid cream over low heat. When the mixture is shiny and smooth, add a small cube of butter and mix until incorporated.
11. Remove the cake from the fridge and pour the chocolate glaze over the top. Smooth it with a spatula without pressing too hard.
12. Decorate the edges of the cake with biscuits (place them vertically so they stick to the still slightly warm glaze). Optionally, add whipped cream on top for decoration.
Why I make this recipe often
I find it useful because I use jam that I wouldn’t consume quickly otherwise. The base stays soft and doesn’t require expensive ingredients. It keeps well in the fridge and doesn’t dry out. It can also be made a day in advance.
Tips and Variations
Tips
I use room temperature eggs for a fluffier base.
The base must cool completely before cutting and filling.
The chocolate glaze should be warm, not hot, when pouring over the cake.
If I don’t have biscuits, I skip the decoration or replace it with chocolate shavings.
Substitutions
Walnuts can be replaced with ground hazelnuts, to taste.
Mascarpone can be substituted with cream cheese, but the texture will be different.
Cherry jam can be replaced with sour cherries or berries if I want a different flavor.
Variations
For a less dense base, I reduce the amount of walnuts by half.
If I want a taller cake, I double the quantities for the base and the cream.
It can also be assembled in a rectangular pan, not just round.
Serving Ideas
Cut into cold slices, with extra whipped cream on the side.
Goes well with coffee or tea as a dessert at the end of a meal.
For birthdays, I decorate it more festively with fresh fruits.
Frequently Asked Questions
Can I use another type of jam?
Yes, any thicker jam without too much syrup. For example, sour cherries or plums.
If I don’t have mascarpone, what other cream works?
You can use cream cheese or whipped cream, but the taste will be slightly different.
Can the base be baked a day in advance?
Yes, it can be baked and left to cool overnight, well covered.
What if the base doesn’t rise?
Make sure to use fresh baking powder and not to overbeat after adding the flour. The eggs should be at room temperature.
Can I freeze the cake?
I do not recommend it, as the texture of the mascarpone cream does not hold up well to freezing.
Nutritional Values
Approximate values per slice (from 12 slices): 320 kcal, 21 g carbohydrates, 19 g fats, 6 g proteins. These are just estimates, depending a lot on how much jam or whipped cream you use when serving.
Storage and Reheating
The cake keeps in the fridge, covered. It lasts well for 2-3 days. It is not reheated; it is served cold or at room temperature. If there are biscuits left on the edges, they may become softer after the first day, but this is not a problem for the taste.