Chocolate Cherry Cream Cake
Ingredients:
For the dough:
– 3 eggs
– Pinch of salt
– 350 g (1.75 cup) Sugar
– 90 g (0.4 cup) Vegetable oil
– 100 ml (2/5 cup) Milk
– 320 g (2 Flour
– 10 g (1.5 tsp) Baking powder
– 7 g (1 tsp) Baking powder
– 75 g (5 tbsp) Cocoa powder
– 225 ml (0.9 cup) Boiling water
For cherry jam:
– 600 g (4 cups) Cherries
– 150 g (3/4 cup) Sugar
– 30 g (3 tablespoons)Cornstarch
– 80 ml (1/3 cup) Water
– 9 g (3 teaspoons) gelatin
– 60 g ( 4 tablespoons) Water
For the cream:
– 600 g (2.5 cups) Cream cheese
– 500 g (2.5 cups) Cream 33 t
– 100 g (1/2 cup) Sugar
– 300 g (Cherry
– 18 g (6 teaspoons) Gelatin
– 120 ml (1 (2 cups)) Water
For the chocolate layer:
– 150 g Chocolate
– 75 g (3 tablespoons) Butter
Chocolate Cherry Cream Cake
Preparation:
1. Preheat the oven to 180 °C (356 °F) ) and line a 18 x 28 cm baking pan
. 2. Place the eggs in a large mixing bowl and add a pinch of salt. Gradually add sugar and continue mixing until a thick creamy mixture forms.
3. Stir the vegetable oil and milk until well mixed.
4. In a separate bowl, mix together the flour, baking powder, baking soda, and cocoa powder.
5. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
6. Carefully pour in the boiling water and stir until smooth.
7. Pour the batter onto the prepared baking sheet and spread it out evenly. Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
8. While the cake is baking, prepare the cherry jam. Combine cherries, sugar, cornstarch, and water in a saucepan. Cook over medium heat until cherries soften and mixture thickens. Dissolve the gelatin in the water and add to the cherry mixture, stirring until well mixed. Remove from heat and let cool slightly.
9． For the cream layer, mix cream cheese, cream, and sugar until a smooth, creamy mixture forms. Dissolve the gelatin in the water and stir into the cream mixture until well mixed. Fold in the cherry.
10. Once the cake has cooled, spread the cherry jam evenly on top.
11. Carefully spread the cream mixture over the cherry jam layer.
12. For the chocolate layer, melt the chocolate and butter in a heatproof bowl over boiling water and stir until smooth. Pour the chocolate mixture over the cream layer and distribute it evenly.
13. Place the cake in the refrigerator for at least 4 hours or until set.
14. Once baked, slice and enjoy your delicious chocolate cherry cream cake.