Sour cream cake with cherries

12 servings
2 hours

Products for cooking cakes. I previously cut the butter into pieces and folded it into a small saucepan, heated it over a low heat, stirring, brought it to almost complete dissolution. Removed the pot from the heat and left to cool. The flour and cocoa powder were previously sieved.

Put the eggs in a bowl and start beating with a mixer.

Gradually pour a thin stream of sugar and beat at high speed for 5 minutes.

There should be a lush egg mass.

In a saucepan, combine sour cream and cooled oil, stir with a whisk until homogeneous.

We extinguish soda with vinegar and add it to the sour cream mass, stirring thoroughly.

Beating the egg mass with a mixer, pour sour cream mass into it and mix until homogeneous.

Mix the sifted flour to the resulting mass, continue to beat and get a homogeneous dough.

Divide the dough into two equal parts, add cocoa powder to one of them and mix to a uniform color. Add a couple of spoons of flour to the light dough and stir.

We prepare 2 forms of the same diameter: grease each with a piece of butter, sprinkle with flour or crumbs, or you can cover with parchment paper. We send the uniforms to the oven preheated to 180/200 degrees. Bake the white and chocolate biscuits for about 30 minutes until tender. After this time, take out the molds and cover them with light towels, leave them for 20 minutes. Remove the towels, remove the biscuits on the grill and leave to cool.

Put sour cream (it should be fatty and thick) in a bowl and add sugar to it. Beat the sour cream until homogeneous and complete dissolution of the sugar at a low speed.

We cut the cooled biscuits lengthwise into two equal parts, we get 4 cakes. Put the first chocolate cake on a wide dish, lubricate it with sour cream. On top we lay a layer washed in advance, cleaned of bones and drained of excess juice in a colander of cherries, cover it with cream. Cover the top with light bark. Repeat the layers in the same order: sour cream cherry cream. Cover with another chocolate bark and lay out the filling: sour cream cherry cream.

Top the cake with the last light bark and grease it with the remaining sour cream. We also grease the sides of the cake with cream and sprinkle with chopped lightly fried walnuts in advance.

Sour cream cake with cherries should be brewed in the refrigerator for at least 6 hours for impregnation. After this time, we decorate the surface of the cake with molten chocolate (I also added marmalade) and leave it in the refrigerator for 10 minutes so that the chocolate on the cake freezes. Take the sour cream cake and cherries out of the fridge, chop and treat! Enjoy your meal!