Chocolate-cherry cake
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ingredients
4 pcs homemade eggs 120 g crystal sugar 30 g cocoa 90 g semi-coarse flour 3 tbsp vegetable oil 1 teaspoon Baking powder 1 cup cherry compote 2 tbsp salted cherry 2 pcs vanilla sugar 1/4 teaspoon ground cinnamon 500 ml 33% whipping cream domestic um 1 pk grated dark chocolate on top
progress
This chocolate and cherry cake recipe is special because it incorporated my grandmother’s homemade cherry compote. I don’t excel in the kitchen and my creations are no art, but I made this cake out of love for my mom for her birthday on August 3, 2011 to be exact. The whole family enjoyed this cake and I felt that my grandmother was among us.
1.
Drain the cherry compote – set aside the juice, drizzle the sour cherries with rum and leave to rest until the cake is baked.
2.
Whisk the whole eggs with the sugar until frothy,
3.
Add the cocoa with the flour and baking powder, finally the oil.
4.
Place the dough in a baking paper lined tin, or grease the tin and dust with breadcrumbs.
5.
Bake at 200 degrees for the first 5 minutes, and then at 180 degrees for about 30 minutes (check for doneness with a toothpick).
6.
Mix the juice from the compote with 2 tbsp of Solamyl, 1/4 tsp of cinnamon and 2 vanilla sugars and make a jelly.
7.
Add the rum-drizzled sour cherries (keep a few cherries for decorating).
8.
Slice the baked, cooled cake 2 times, brush the cake with the cooled sour cherries and whipped, lightly sweetened whipped cream.
9.
Brush the top and sides of the cake with whipped cream
10.
Sprinkle with grated chocolate.
11.
If you have leftover whipped cream, decorate the top of the cake with it and garnish with the sour cherries.
