Chocolate cake with cottage cheese & cherries

Ingredients

Shortcrust cake layers

600 grams (21.2 ounces) flour
200 grams (7.1 ounces) powdered sugar
330 grams (11.6 ounces) butter 82.5%
2 eggs (large)
70 grams (2.5 ounces) cocoa powder
15 grams (0.53 ounces) baking powder
Pinch of salt

Cottage cheese custard

400 grams (14.1 ounces) sour cream 20%
2 eggs (large)
30 grams (1.1 ounces) corn starch
160 grams (5.6 ounces) sugar
10 grams (0.35 ounces) vanilla sugar
250 grams (8.8 ounces) curd 9%
200 grams (7.1 ounces) mascarpone
0.5 teaspoon vanilla paste

Cherry filling

500 grams (17.6 ounces) pitted cherries
9 grams (0.32 ounces) apple pectin
80 grams (2.8 ounces) sugar

Cream for decoration

300 grams (10.6 ounces) cream cheese
80 grams (2.8 ounces) butter 82.5%
70 grams (2.5 ounces) powdered sugar

Equipment

Stand Mixer
This will make whipping the ingredients much easier. If you don't have one, a hand mixer will work just fine.
Parchment Paper
Essential for rolling out the dough and keeping your surfaces clean.
Ring Mold
Provides perfectly shaped cake layers. If you don’t have one, use a plate with a similar diameter as a stencil.
Thick-Bottomed Saucepan
Ensures even heating while preparing your custard.
Mixing Bowls
You'll need a few - it's always handy to have extras for sorting ingredients.
Cling Film
Helps keep the cake fresh and maintains structure while chilling.
Oven
Make sure to preheat before starting to bake the layers for the best results.
Refrigerator
Important for setting the custard and cake layers properly before serving.

Instructions

Step 1

For a perfectly balanced chocolate and cherry cake that you won't be able to resist, follow these steps carefully. The diameter of the cake is 18 cm (7 inches), and its final weight is about 2860g (100 ounces). This deliciously tender cake is nourishing and reasonably sweet.

Step 2

1. Make sure all your ingredients are at room temperature. Cream the butter, powdered sugar, and salt for 3 to 4 minutes until light and fluffy. Add the eggs and beat until smooth. Gradually mix in the sifted flour, cocoa powder, and baking powder until a dough forms. Tip: Don’t overmix the dough; stop once it comes together.

Step 3

2. Divide the dough into 8 equal parts. Roll out each piece on parchment paper into a circle about 20 cm (8 inches) in diameter. Place the rounds in the freezer for 20 minutes. Freezing helps retain the shape during baking.

Step 4

3. Preheat your oven to 200°C (392°F) on the convection setting. Bake the chilled rounds one at a time for 8 minutes, ensuring they don't dry out. Cut the baked rounds to exactly 18 cm (7 inches) in diameter using a ring mold. Stack the cakes with parchment paper between each layer and cover them with cling film. Proper trimming ensures a uniform cake structure.

Step 5

4. For the cottage cheese custard, in a saucepan, combine sour cream, eggs, sugar, vanilla sugar, and corn starch. Cook on medium-low heat, stirring constantly, until thickened (about 10 to 15 minutes). Let the custard cool and cover it with plastic wrap directly on the surface. Refrigerate for 3 to 4 hours. Tip: Constant stirring prevents lumps from forming.

Step 6

5. After chilling, pass the curd through a sieve. Beat the chilled custard with mascarpone on high speed for 3 to 4 minutes. Finally, add the sieved curd and vanilla paste, mixing until smooth. The custard is ready! Tip: Preparing the custard the night before enhances flavor and texture.

Step 7

6. For the cherry filling, heat the cherries to 40°C (104°F). Mix the sugar with apple pectin and add it to the cherries. Bring to a boil and continue boiling for another 2 minutes while stirring constantly. The filling is ready. Tip: Consistent stirring ensures the pectin is well distributed.

Step 8

7. For the decoration cream, beat the chilled cream cheese with room temperature butter and powdered sugar on high speed for 5 minutes until fluffy and well combined. Your decorating cream is ready. Tip: Chilled cream cheese gives a better texture to the cream.

Step 9

8. To assemble the cake, weigh and divide the custard into 7 equal portions. Layer each cake as follows: chocolate shortcrust, custard, and cherry filling. Carefully assemble the cake to maintain the layers' integrity. Wrap the assembled cake in cling film with a flat plate and small weight on top. Refrigerate for 1 hour.

Step 10

9. After an hour, apply the finishing custard on the cake and refrigerate overnight. Tip: Refrigerating the cake overnight allows the flavors to meld beautifully.

Step 11

Bon Appetit! Enjoy your delicious chocolate and cherry cake.

Servings

This Chocolate and Cherry Layer Cake is a showstopper for any occasion! Whether it's a birthday, anniversary, or just because it's Tuesday, this dessert will captivate your guests. Serve each slice with a gently dollop of whipped cream on the side to enhance the creamy texture even further.

If you're up for a bit more decadence, drizzle some melted dark chocolate over each slice just before serving. The added richness pairs beautifully with the tangy cherry filling. Another fun idea? Add a scoop of vanilla ice cream! It brings a cool, creamy contrast to the intense chocolate and cherry flavors.

For a more sophisticated touch, you can pair this cake with a glass of ruby port or a rich, full-bodied red wine. The cake's complex flavors meld wonderfully with the depth of the wine, offering a luxurious end to any meal.

And for those summer gatherings, consider serving this cake chilled from the fridge. It's incredibly refreshing and the flavors seem to pop even more!

Variations

Gluten-Free Variation: Simply replace the flour with a gluten-free baking blend that includes xanthan gum. Ensure all other ingredients, such as baking powder and powdered sugar, are certified gluten-free.

Vegan Variation: Substitute the butter with a vegan margarine or coconut oil. Use flax eggs (1 tablespoon of flaxseed meal with 3 tablespoons of water per egg) in place of the regular eggs. Use a dairy-free sour cream, such as one made from coconut or soy, and replace the curd and mascarpone with cashew cream or tofu.

Faq

Why does my dough crack when rolling?
This usually happens if the dough is too cold or if it hasn’t been kneaded enough. Let it warm up slightly and try again.
Can I use frozen cherries for the filling?
Yes, frozen cherries work well. Just make sure to thaw them and drain any excess liquid before using.
How can I prevent the custard from curdling?
Make sure to cook on a slightly less than medium heat and stir constantly. Overheating can cause the custard to separate.
Why is my shortcrust dough crumbly?
Ensure you're measuring your ingredients correctly and that your butter is at the right temperature. If the dough is too dry, you can add a bit of cold water, teaspoon by teaspoon.
What's the best way to cut this cake?
Use a long, sharp knife that's been dipped in hot water and wiped dry. This will help you get clean slices.
How far in advance can I make this cake?
You can make this cake up to two days in advance. Store it covered in the refrigerator and add any final decorations just before serving.