Chocolate-Cherry Cake

Hey foodies!

This week, I have an ultra chocolatey dessert for you. :o)

Here is my chocolate-cherry cake, topped with a chocolate glaze for even more indulgence.

Here are the ingredients to make a 20cm savarin cake:

Chocolate Cake

- 260gr of butter

- 210gr of sugar

- 15gr of baking powder

- 5 eggs

- 40gr of unsweetened cocoa powder

- 170gr of flour

- 55gr of almond flour

- 200gr of cherries

- 140gr of dark chocolate

- 2 tsp of Kirsch (optional)

Chocolate Glaze

- 335gr of dark chocolate

- 70gr of sunflower oil

Chocolate Cake

Preheat your oven to 160°C, fan-assisted.

In a large bowl, pour 260gr of butter and 210gr of sugar. Beat everything together until you get a creamy texture.

Then add 15gr of baking powder. Here, I used my spoon scale to get a precise measurement.

Continue by adding 5 eggs and beat the mixture for 1 to 2 minutes at medium speed.

For this recipe, I used unsweetened cocoa powder from Valrhona. The result is really great!

Then pour 40gr of unsweetened cocoa powder, 170gr of flour and 55gr of almond flour into the mixture.

Mix everything with the whisk for 2 to 3 minutes at medium speed.

Pit 200gr of cherries using a straw or a cherry pitter. Then cut the cherries in half and add them to the cake batter.

Also add 100gr of dark chocolate pistoles. Set aside the remaining 40gr for later.

If you wish, you can also add 2 tsp of Kirsch, but this is optional.

Fold everything together with a spatula so that the chocolate and cherries are well incorporated into the batter.

Grab your savarin mould and some release spray.

Spray your mould generously, then pour the cake batter into it.

Sprinkle 40gr of chocolate chips on top of the cake batter.

Then bake your cake in the preheated oven at 160°C, fan-assisted, for 50 minutes.

While the cake is baking, prepare the chocolate glaze.

Chocolate Glaze

Separate the ingredients as follows:

- 260gr of dark chocolate in a large bowl

- 75gr of dark chocolate in a small bowl

- 70gr of sunflower oil in a small bowl.

Melt 260gr of dark chocolate in the microwave for 1.30 minutes at 400Watt.

Your chocolate should be at around 43-45°C. If it is too cold, microwave it for another 10 to 20 seconds.

Add 75gr of unmelted dark chocolate and let the chips melt. This will take 2 to 3 minutes. Stir occasionally with a spatula to make sure everything is fully melted.

Finally, add 70gr of sunflower oil and stir again with the spatula.

Pour everything into a pitcher and set aside at room temperature.

Once the cake is baked, turn it out onto a cooling rack and unmould it.

Using a knife, trim any small imperfections from the base of the cake.

Time to glaze!

We are going to glaze our cake three times. Once while hot, once while warm, and once when fully cold.

Place a sheet of baking paper under your cooling rack. This will allow you to collect the glaze for the following layers.

Glaze your still-hot cake by pouring on a first layer of glaze. I used about half of the glaze.

The cake will absorb this first layer. That's normal. :o)

Place your cake in the freezer for 20 minutes.

Collect the remaining glaze from the baking paper by pouring it back into your pitcher.

After 20 minutes in the freezer, glaze your cake a second time.

Place it back in the freezer for 30 to 45 minutes this time.

For the last layer, your cake needs to be very cold.

Create drips all around your cake. This will give your cake an even more indulgent look. :o)

Decorate it straight away so that the cherries and other decorations stick well to the glaze.

Here I added a few cherries and some chocolate shavings.

And here is the result!

An ultra chocolatey dessert that will delight all chocolate lovers.

I hope you enjoy this recipe.

This cake yields about 20 portions and keeps perfectly well for 4 to 5 days in the fridge.

Have a lovely Sunday, foodies.

Karin

PS: All the equipment used can be found at the bottom of the recipe.