Chocolate Cherry Cake
Cake
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Cook Time
3 h 55 min
Servings
14
Difficulty
Medium
Prep Time
75 min
This Thermomix® recipe for Chocolate Cherry Cake is ready in 3 h 55 min and yields 14 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This chocolate cherry cake is a real treat for all lovers of fruity-chocolatey aromas. I especially like to bake it for festive occasions such as Christmas or birthdays. The combination of juicy cherries, delicate chocolate cream and a hint of cherry liqueur makes this cake something very special. The preparation is a bit more complex, but the result is worth every effort. An absolute highlight on every coffee table! If you like it less intense, you can leave out the cherry liqueur. The cake can be prepared well in advance and will keep in the refrigerator for a few days.
Ingredients (15 ingredients)
-
100 g Butter
-
6 piece Eggs
-
200 g Sugar
-
1 Pck. Vanilla sugar
-
1 pinch Salt
-
150 g Flour
-
100 g Cornstarch
-
50 g Cocoa powder
-
300 g Chocolate
-
6 container Cream
-
6 Pck. Cream stiffener
-
1 Glas Black cherries
-
1 Pck. Cake glaze
-
Cherry liqueur for soaking
-
Chocolate shavings for decoration
Preparation (18 steps)
Melt butter
Put 100 g butter in the mixing bowl and melt for 3 min./50°C/speed 2.
Preheat oven
Preheat the oven to 180 °C top/bottom heat. Pour the melted butter into a bowl and let it cool.
Beat eggs
Put 6 eggs in the mixing bowl and insert the butterfly. Beat for 1 min./speed 3.5.
Add sugar
Mix 200 g sugar, 1 packet of vanilla sugar and 1 pinch of salt and add to the eggs in the mixing bowl. Sprinkle in for 1 min./speed 3 and then continue beating for 2 min./speed 3.
Prepare flour mixture
Mix 150 g flour, 100 g cornstarch and 50 g cocoa powder in a separate bowl.
Stir in flour mixture
Sift half of the flour mixture into the mixing bowl and stir in for 20 sec./speed 2. Add the remaining flour mixture and stir in again for 20 sec./speed 2.
Fold in butter
Remove the butterfly. Carefully fold the cooled, melted butter into the dough with the spatula.
Bake dough
Pour the dough into a 26 cm springform pan and smooth it out. Bake in the preheated oven at 180 °C top/bottom heat for 35 - 40 minutes.
Let base cool
Remove the base from the mold and let it cool on a wire rack. Then cut through horizontally 2 x.
Soak bases
Sprinkle the bases with cherry liqueur as desired.
Prepare cherry cake glaze
Drain a glass of black cherries, collecting the juice. Prepare a cake glaze from the juice and a packet of cake glaze according to the package instructions. Add the cherries and let cool slightly.
Melt chocolate
Break 300 g chocolate (except for 14 pieces) into pieces, place in the mixing bowl and melt for 4 min./50°C/speed 2.
Let chocolate cool
Pour the melted chocolate into a bowl and let it cool slightly.
Beat cream (1)
Put 3 cups of cream and 3 packets of cream stiffener in the mixing bowl and insert the butterfly. Beat until stiff for 2 min./speed 3.5. Observe the consistency.
Prepare chocolate cream
Add the melted, cooled chocolate to the cream in the mixing bowl and fold in for 10 sec./speed 3.
Layer cake
Place a cake ring around the bottom base. Add the cake glaze with the cherries on top and smooth it out. Spread half of the chocolate cream on the cherries, then place the second base on top. Spread the remaining chocolate cream on top. Place the 3rd base on top.
Beat cream (2)
Put 3 cups of cream and 3 packets of cream stiffener in the mixing bowl and insert the butterfly. Beat until stiff for 2 min./speed 3.5. Observe the consistency. Sweeten as needed.
Decorate cake
Spread a good half of the cream on the top base. Refrigerate the cake. Remove the cake ring and decorate the cake with the remaining cream and garnish with chocolate shavings. Place a chocolate on each piece of cake.
Finished cooking? Great! 🎉
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Created by
Katharina Schulz
5
5 Recipes
0
0 Cookbooks
Tags
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
- Sulphur dioxide and sulphites
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