Festive Chocolate Cherry Cake

Festive Chocolate Cherry Cake

Cake

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Cook Time

4 h

Servings

12

Difficulty

Medium

Prep Time

60 Min

Description

This chocolate cherry cake is an absolute eye-catcher on any festive table! The juicy sponge base, soaked with fruity cherry jam and covered in a delicate cocoa cream, harmonises perfectly with the light cream. The chocolate shavings and cherries on top make this cake a true pleasure. I especially like to bake this cake for Christmas or birthdays because everyone likes it and it can be prepared well in advance. A tip: The cake tastes even better if it has been refrigerated overnight!

Ingredients (13 ingredients)

  • 4 piece Eggs
  • 1 Pck. Vanilla sugar
  • 1 Prise(n) Salt
  • 170 g Sugar
  • 75 g Wheat flour Type 405
  • 75 g Cornstarch
  • 2 tsp Baking powder
  • 100 g Bittersweet chocolate
  • 2 Pck. Cream stiffener
  • 800 g Whipping cream
  • 200 g Dark cocoa cream
  • 370 g Cherry jam
  • 1 Dose(n) Sour cherries

Preparation (12 steps)

1

Separate eggs and beat egg whites

Thermomix® Setting
3 min/Speed 3.5

Separate eggs. Place egg whites in the mixing bowl and whisk with the butterfly 3 min./speed 3.5 until stiff. Gradually sprinkle in vanilla sugar, salt and 150 g sugar through the lid opening.

180
2

Stir in egg yolks

Thermomix® Setting
20 sec/Speed 3

Add egg yolks one after the other to the egg white in the mixing bowl and stir in 20 sec./speed 3. Remove butterfly.

20
3

Fold in flour mixture

Mix flour, starch and baking powder and sift in portions onto the egg mixture. Carefully fold in with a spatula.

4

Bake sponge cake

Grease a springform pan (approx. 26 cm Ø) and sprinkle with flour. Spread the mixture evenly in the pan and bake in a preheated oven at 175 °C top/bottom heat for 35 minutes.

5

Let sponge cake cool

Remove the sponge cake from the oven, place on a wire rack and let cool for approx. 10 minutes. Then carefully loosen the sponge cake base from the edge of the springform pan and let it cool completely for approx. 2 hours.

6

Grate chocolate

Thermomix® Setting
8 sec/Speed 8

Put pieces of bittersweet chocolate into the mixing bowl and grate 8 sec./speed 8. Transfer.

8
7

Whip cream

Thermomix® Setting
2 min/Speed 3.5

Put 400 g whipping cream, 1 packet of cream stiffener and 1 tbsp sugar into the mixing bowl and whip with the butterfly 2 min./speed 3.5 until stiff. Sprinkle in the cream stiffener while doing so. Transfer.

120
8

Prepare cocoa cream

Put 180 g cocoa cream in a bowl and carefully fold the whipped cream into the cream with a whisk.

9

Cover sponge cake bases

Cut the sponge cake horizontally 2 x and spread the bottom layer thinly with half of the cherry jam. Place a cake ring around the base and spread half of the cocoa cream on the jam. Place the second base on top and spread with the remaining jam and remaining cocoa cream. Place the top sponge cake lid on top.

10

Whip cream (second portion)

Thermomix® Setting
2 min/Speed 3.5

Put 400 g whipping cream, 1 tbsp sugar and 1 packet of cream stiffener into the mixing bowl and whip with the butterfly 2 min./speed 3.5 until stiff. Sprinkle in the cream stiffener while doing so. Transfer.

120
11

Decorate cake

Fill half of the cream into a piping bag with a star nozzle. Spread the cake all around with the other half of the whipped cream. Use the piping bag to spray 12 cream puffs onto the cake. Drain the cherries well in a sieve and place one on each puff.

12

Heat cocoa cream and decorate cake

Thermomix® Setting
2 min/122°F/Speed 1 50

Put the remaining cocoa cream into the mixing bowl and heat 2 min./50°C/speed 1. Fill the warm cream into a piping bag and cut off a small corner. Decorate the cake with it. Cover the edge of the cake thickly with chocolate shavings. Refrigerate cake until ready to serve.

120

Finished cooking? Great! 🎉

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Created by

Katharina Fontaine

Katharina Fontaine

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Tags

#Festive #Chocolate #Cake #Cherry #Birthday #Coffee

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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