Chocolate cake with fruits is one of the best cakes in the world for me.
I do not care what fruits are in it or what base it has, the mere combination of these two is irreplaceable.
At home, unfortunately, I have a small problem. My boyfriend does not like two things: raisins and fruit cakes.
If I bake a cake, in which there is even a minimal amount of fruit, I know that all of it will be eaten by me 🙂
Unless the fruit pieces are extremely small, my boyfriend struggles with the cake, he separates fruit from the pastry and eats the latter by itself.
Strangely, he likes apple pie. It is the only fruitcake he is capable of eating without moaning. 🙂 Sometimes, I do not understand his aversion to fruits.
The first time I have baked this cake below was for someone’s birthday. Since then I have made it a few times as everyone loved it.
Except for my beloved 😀
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Additionally: round baking tray
Sponge cake: Separate the egg whites from egg yolks, add a pinch of salt to the egg whites then whip them stiff. Once done, start adding sugar in small amounts while keep whisking. Sieve flour, cocoa power and starch on a sheet of paper. Add baking soda and baking powder to the yolks. Mix thoroughly.
Add the liquid and the dry ingredients interchangeably in small amounts to the whipped egg whites. During this time, keep stirring the cake mixture with a wooden spoon.
Line a baking mold with baking paper and pour the cake mixture in it. Bake in an oven preheated to 170 degrees Celsius for 25 minutes.
Ganache chocolate cream: Pour the double cream into a pan. Add caster sugar and butter. Bring to boil. Remove from heat and add chocolate broken to pieces. Stir vigorously until the chocolate is dissolved and the mixture is thickened. Let it cool.
Cherry jelly: I used cherry compote to make the jelly. In total, you will need 400 ml of liquid (I used 300 ml of compote and added some water). Boil the liquid. Stir in powdered jelly until it dissolves. Let it cool.
Cream: Whisk double cream with mascarpone until it becomes semi-rigid. Then add the cooled chocolate ganache in small portions and keep whisking. Whisk the cream until it is thick enough and the ingredients are well combined, which should take several seconds with an electric mixer. Finally, add the cherries. Mix gently with the cream.
Assembling the cake: Cut the sponge cake horizontally in half. Spread half of the cherry cream on the first half of the cake. Cover it with the remaining half and spread the remaining cream on the top. Pour the thickening jelly on top of the cream. Put the cake in the fridge for at least two hours.
The baking form I used was 20 centimeters in diameter.
The cherries should be thoroughly drained of compote before adding them to the cream.
Do You like chocolate cakes? Check our recipe for Chocolate cake