John Myers
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Baking: Chocolate and Cherry Cake
The perfect baking: chocolate and cherry cake recipe with a picture and simple step-by-step instructions.
The dough
- 150 g Butter
- 100 ml Cream
- 150 g Dark couverture
- 175 g Raw cane sugar
- 5 piece Eggs size M
- 175 g Spelled flour type 630
- 0,5 packet Baking powder
- 1 pinch Salt
- 2 tablespoon Cocoa nips
The filling
- 4 tablespoon Cherry jelly
- 1 Glass Sour cherries
- 1 packet Red cake topping
- 2 tablespoon Raw cane sugar
on top
- 4 tablespoon Cherry jelly
- 100 ml Cream
- 1 cups Chocolate icing dark
the prettification
- 200 ml Cream
- 1 tablespoon Cherry jelly
- Chocolate ornaments
- I actually wanted to bake a marble cake, but then the recipe from the recipe collector ran across the screen: juicy CHOCOLATE WREATH and the synapses immediately began to twitch!
- Heat the butter with the cream and melt the chopped couverture in it. Beat eggs with sugar, stir in the flour, baking powder and salt.
- Now slowly add the butter / chocolate mixture and mix well. Finally stir in the cocoa chips.
- Grease and crumble a 26-inch springform pan and pour in the batter. Bake in the preheated oven for about 50 minutes. (Toothpick test) It may be that it rises a little in the middle and resembles a mountain. So remove it from the mold to cool and place a board on it. After cooling, divide in the middle.
- Brush a base with cherry jelly. Drain the sour cherries well and measure 250 ml of the juice. Heat a good 2/3 of it with the sugar in a saucepan. Mix the remaining juice with the icing powder well.
- As soon as the juice boils, add the cake mixture and stir until the whole thing becomes clear. Immediately add the drained cherries, stir and spread the cherries on the cake base (don’t forget the ring).
- Place the second base on top and coat this with cherry jelly as well.
- Heat the cream with the chocolate icing and dissolve while stirring. Let it cool down a bit and then use a spoon to spread this mixture over the jelly. Refrigerate.
- Mix the cream with the cherry jelly until stiff. Cover the edge of the cake with a portion. Put the rest in a piping bag and decorate the cake with it. put a Schopo ornament on each tuff.
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