Ingredients

Chocolate cake layers

2 eggs (2 pcs)
90 grams (3.15 ounces) brown sugar
25 grams (0.90 ounces) white sugar
200 grams (7.05 ounces) flour
5 grams (0.20 ounces) baking powder
80 grams (2.80 ounces) dark chocolate
110 grams (3.90 ounces) butter
230 grams (8.10 ounces) milk (3.2%)

Cherry compote with red wine

100 grams (3.55 ounces) frozen cherries
180 grams (6.35 ounces) cherry juice
25 grams (0.90 ounces) dry red wine
25 grams (0.90 ounces) sugar
5 grams (0.20 ounces) pectin
5 grams (0.20 ounces) sheet gelatin

Cream

200 grams (7.05 ounces) cream cheese
120 grams (4.25 ounces) cream (33-35%)
30 grams (1.05 ounces) powdered sugar

Chocolate ganache

165 grams (5.80 ounces) dark chocolate
105 grams (3.70 ounces) butter (82.5%)
105 grams (3.70 ounces) cream (33-35%)
20 grams (0.70 ounces) candied honey

Instructions

Step 1

Start by gathering all the ingredients. This recipe will yield 4 cakes with a diameter of 6 cm (2.3 inches).

Step 2

Preheat your oven to 175°C (347°F). Preheating ensures that the oven reaches the correct temperature for even baking.

Step 3

For the cake layers: Bring the eggs and the butter to room temperature. Separate the eggs into whites and yolks.

Step 4

Melt the dark chocolate gently and allow it to cool to around 30°C (86°F). Warm the milk to 30°C (86°F) as well. Using melted but cooled chocolate ensures it incorporates smoothly.

Step 5

Sift the flour together with the baking powder to combine.

Step 6

In a medium-sized mixing bowl, cream the softened butter and brown sugar on medium speed for 3-4 minutes until it becomes lighter in color and slightly fluffy.

Step 7

Add the egg yolks one at a time, beating well after each addition until smooth.

Step 8

Mix in the melted chocolate, followed by the sifted flour mixture. Stir until the batter is uniform.

Step 9

Gradually add the warm milk in 3-4 batches, stirring the mixture after each addition until well combined.

Step 10

In a separate bowl, whip the egg whites on medium speed until foamy. Gradually add the white sugar and continue whipping until soft peaks form. Soft peaks are achieved when the whisk is removed, and the mixture forms a peak that slightly bends over.

Step 11

Fold half of the whipped egg whites into the chocolate batter vigorously to lighten it, then gently fold in the remaining whites with wide circular motions until smooth.

Step 12

Pour the batter onto a silicone mat measuring 35x25 cm (13.8x9.8 inches) and smooth it out. Bake for 23-25 minutes or until the edges pull away from the sides and the top is firm. Check doneness with a skewer after 20 minutes.

Step 13

Once baked, cool the sponge on a wire rack, then cut out 12 circles with a diameter of 6 cm (2.3 inches). Place the circles in a plastic bag and leave at room temperature for 6-8 hours.

Step 14

For the cherry compote: Soak the gelatin sheets in ice water. Combine pectin with the sugar in a small container.

Step 15

In a saucepan, bring the cherry juice and red wine to a boil over medium heat. Add the sugar-pectin mix and stir well.

Step 16

Add the frozen cherries and cook for a couple of minutes, stirring occasionally. Remove from heat and stir in the soaked, squeezed gelatin until fully dissolved.

Step 17

Allow the compote to cool slightly, then refrigerate for 15-20 minutes to set.

Step 18

For the cream: Ensure all ingredients and equipment (bowl and whisk) are cold. Place cream cheese, cream, and powdered sugar in a bowl. Whip on low speed initially, then increase to high speed and whip for 3-4 minutes until smooth and thick.

Step 19

Transfer the finished cream to a pastry bag fitted with a 5 mm (0.2 inch) nozzle and refrigerate.

Step 20

Assemble the cakes: Begin with a layer of sponge biscuit, add cherry compote in the center, then cherries around the edge and on top, and a layer of cream. Repeat this process two more times.

Step 21

Coat the sides of the cakes with a thin layer of cream and wrap in cling film. Refrigerate for at least 4-6 hours before applying the ganache.

Step 22

For the ganache: Dice the butter and allow it to come to room temperature. In a saucepan, combine the dark chocolate, cream, and candied honey. Heat over medium heat, stirring until smooth.

Step 23

Remove from heat and mix in the butter until fully incorporated. Blend with an immersion blender for a smooth consistency.

Step 24

Cover the ganache with cling film directly on its surface to prevent a skin from forming and refrigerate for 4-6 hours.

Step 25

Before using, whip the ganache with a mixer until light and uniform. Proper whipping ensures a smooth finish on the cake.

Step 26

Smooth the ganache over the cakes with a spatula and refrigerate before serving. Optionally, wrap in acetate tape for a clean edge. Decorate as desired and enjoy! Bon Appétit!

Servings

Picture this: a sunny afternoon, a beautiful garden, and your freshly made chocolate cherry cakes as the star attraction. Plated elegantly on a cake stand, these delightful mini-cakes are perfect for a sophisticated tea party or a heartwarming family gathering. Alternatively, serve these cakes as the grand finale at a dinner party. Place them on individual plates, drizzle with additional chocolate ganache, and perhaps a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra touch of luxury. For a casual get-together, these cakes are also perfect picnic fare. Packed neatly in a basket, they’re easy to transport and offer a splash of gourmet flair to your al fresco dining. The burst of cherry with the moist chocolate layers will make any outing unforgettable.

Equipment

Mixing Bowls

A set of various sizes will help keep your ingredients organized and make mixing easier.

Hand or Stand Mixer

Whipping up those egg whites and cream cheese to fluffy perfection is a breeze with a mixer. Tip: Make sure your mixer bowl and whisk are chilled for best results.

Silicone Mat

Perfect for baking the layers without them sticking. A good-quality mat can make all the difference.

Wire Rack

Cool your cake layers evenly to avoid any soggy bottoms. Always cool them completely before cutting.

Pastry Bag and Nozzles

These tools are essential for getting a smooth, professional finish on your crème. Keep them chilled before use.

Acetate Sheets

Great for getting smooth sides on your layered cakes. Wrap the cakes carefully for a polished look.

Variations

For a gluten-free version, substitute the regular flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better texture. To make this recipe vegan, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground seeds mixed with 3 tablespoons of water for each egg), use vegan butter, and sub in a plant-based milk like almond or soy milk. Vegan cream cheese and coconut cream can be used in place of their traditional counterparts, ensuring a delicious, animal-free treat!

Faq

  • Why do my cakes sometimes turn out dry?

    Dry cakes could be due to overbaking or incorrect measurements. Make sure to check the cakes' doneness earlier and use an oven thermometer for accurate temperatures.

  • Can I use fresh cherries instead of frozen?

    Yes, you can use fresh cherries. Just pit and weigh them the same as frozen. The result will be just as delicious!

  • How do I prevent my ganache from splitting?

    Ensure your ingredients are at room temperature and mix them slowly over medium heat. If it starts to split, whisk it vigorously or use an immersion blender to bring it back together.

  • Can I make this cake in advance?

    Absolutely! These cakes can be made 1-2 days in advance. Just keep them refrigerated and apply the final touches like ganache and decoration closer to serving time.

  • How do I get smooth sides on my cakes?

    Using acetate sheets wrapped around the cakes helps to achieve smooth sides. Frosting in thin layers and chilling in between also aids in a clean finish.

  • What's the best way to store leftover cake?

    Store the cakes in an airtight container in the fridge. They'll stay fresh for up to 4-5 days. Make sure they're well-covered to avoid the cake drying out.

Nutrition facts

CHOCOLATE CAKES WITH CHERRY
Recipe Yield:4 cakes
Calories:The entire recipe yields approximately 3500-4000 calories.
Calories (Min - Max):3500 - 4000
Total Fat:200g
Saturated Fat:120g
Protein:60g
Total Carbohydrate:400g
Total Sugars:250g