Chocolate cherry cake

8 servings
2 hours

How do I bake a chocolate-covered Cherry cake? Prepare the necessary ingredients. Turn on the oven 180 degrees beforehand.

Prepare the cake sponge base baking tin right away, you can line the tin with foil and grease with vegetable oil. The foil separates very easily from the finished biscuit.

Drive the eggs into a bowl, add the sugar and vanillin. The bowl must be clean and dry, otherwise the eggs may not beat.

Whisk the eggs with the sugar mixer at high speed for 3-4 minutes. During this time, the egg mass will triple. Well-beaten eggs are the key to a lush biscuit.

Then reduce the mixer to minimal revolutions and pour kako powder into the egg mass.

Following the cocoa, pour the sifted flour with baking powder into the mass. Be sure to sift through the flour. This will saturate her with oxygen, and the biscuit will rise well when baked.

Mash the biscuit dough until smooth. Half a minute will be enough.

Pour the biscuit dough into a pre-prepared form.

Place the dough tin in a cold oven and turn it on, setting the temperature to 180 degrees. For the first half hour, do not open the oven to avoid the biscuit settling due to the change in temperature. Bake the biscuit for 40-50 minutes. The biscuit can be checked for readiness using a toothpick: stick it into the center of the biscuit and immediately remove it. If it's dry, then the biscuit is ready, if not - bake for a further 5-10 minutes.

Leave the tin with the baked biscuit for about half an hour in the turned off oven with the door open so that it cools gradually. Then move the tin to the grill and leave the biscuit to cool completely.

Remove the cooled biscuit from the mold.

Cut the biscuit into two barks with a long sharp knife, the upper bark should be a little thinner.

Carefully remove the cut top of the biscuit.

Evenly pour cherry syrup over the upper bark section.

Put the lower bark on the dish and carefully cut the crumb around the inner circumference with a knife point.

Spoon the crumb out of the lower bark.

The base of the cake should be in the form of a shallow container, as in the photo.

Mäkish fold into a bowl.

Fill the base of the cake with a layer of canned cherries.

You can start making cream. Combine sour cream with powdered sugar and vanillin, mix everything with a spoon.

Then add thickening agent to the sour cream mixture and beat the cream with a mixer for 2-3 minutes.

Combine the finished sour cream with the crumb, leaving some cake top cream. Stir the crumb with the sour cream.

Place the cream mixture with the crumb on top of the canned cherries.

Line the cream mixture well with a spoon.

Cover the cream mixture with syrup-soaked cake on top.

Brush the top of the cake with the remaining cream.

Spread the cherries on the surface of the cake with grease cream.

Grate the chocolate.

Sprinkle liberally over the top of the cake with grated chocolate.

Chocolate Cherry cake is ready You can decorate it with fresh mint leaves if you wish. Enjoy your meal!