Chocolate tea cake with cherry filling

Ingredients

The Pastry

250 grams (2 cups) all-purpose flour
1.5 teaspoons baking soda
1 teaspoon salt
250 grams (1.25 cups) granulated sugar
55 grams (0.5 cups) cocoa powder
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1 sachet (7 grams or 2 teaspoons) vanilla sugar
2 large eggs
60 grams (0.5 cup) soft butter
50 milliliters (0.25 cup) vegetable oil
280 milliliters (1.25 cups) milk
1 tablespoon vinegar

Cherry Filling

100 grams (2/3 cup) dried cherries
2 tablespoons cognac

The Glaze

50 grams (1.75 ounces) dark chocolate
2.5 tablespoons (37 milliliters) cream
10 grams (0.35 ounces) butter

Additionally

20 grams (0.7 ounces) almond petals

Equipment

Mixer
Ensure you have a sturdy mixer that can handle a thick batter for a consistent blend.
Cake Tin (20 cm | 7.87 inch in diameter with hollow center)
This specific size ensures even baking and the hollow center allows for efficient heat distribution.
Wire Rack
Essential for cooling the cake evenly and preventing any sogginess.
Skewer
Useful in checking the cake's doneness; it should come out clean when the cake is ready.
Water Bath
Ideal for melting chocolate smoothly without burning. If you don’t have one, a heatproof bowl over simmering water will do the trick.

Instructions

Step 1

Preheat the oven to 311°F (155°C). This recipe is designed for a tall cake tin with a hollow in the middle, approximately 20 cm (7.87 inches) in diameter. Ensure you have the right tin for the best results.

Step 2

In a large bowl, combine the sifted flour, baking soda, salt, sugar, cocoa powder, ground cinnamon, ground cloves, and vanilla sugar. Use a sifter for the flour and cocoa to avoid lumps.

Step 3

Add the eggs one by one, then add the soft butter, vegetable oil, milk, and vinegar. Mix all the ingredients with a mixer for about 5 minutes until smooth. Ensure the butter is at room temperature for easier mixing.

Step 4

Soak the dried cherries in cognac for a few minutes, then incorporate them into the batter by stirring gently. Soaking the cherries plumps them up, adding more flavor to the cake.

Step 5

Grease the cake tin with butter and sprinkle with cocoa powder to prevent sticking.

Step 6

Pour the batter into the prepared cake tin and bake at 311°F (155°C) for about 50-70 minutes with convection. Start checking the readiness with a skewer every 5 minutes after the first 45 minutes. Oven temperatures may vary, so keep an eye on the cake towards the end of baking.

Step 7

Remove the finished cake from the oven and transfer it to a wire rack almost immediately. Let it cool completely.

Step 8

For the glaze, melt the chopped chocolate cubes in a water bath. Pour in the cream and stir well. Turn off the heat and add the butter, stirring until smooth. Melt chocolate slowly to avoid burning it.

Step 9

Once the cake is cooled, pour the chocolate glaze over it and sprinkle almond petals on top. Ensure the cake is cool so the glaze sets properly.

Step 10

This tea cake is best enjoyed after a couple of days when its flavors have fully developed. It will be even more delicious and dense. Wrap the cake properly if storing for later to keep it moist.

Servings

Serving Suggestions & Ideas 🍰✨

Transform this cherry chocolate delight into a centerpiece for your next gathering! Serve it with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra touch of indulgence. 🍦

If you’re feeling fancy, garnish with extra almond petals or fresh berries to add a burst of color and a slight crunch. 🫐 For a cozy afternoon treat, enjoy a slice with a steaming cup of coffee or hot cocoa on a chilly day. ☕️

Hosting a party? Pair your cake with a bubbly champagne or a rich dessert wine to elevate the entire dining experience. 🥂 For a kids' party, consider serving smaller, bite-sized portions and decorate with colorful sprinkles or edible glitter. 🎉

Variations

Gluten-Free & Vegan Variations 🌟

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking soda, cocoa, and other ingredients are certified gluten-free to keep everyone safe and smiling.

Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based options for milk and butter. Opt for vegan chocolate for the glaze and double-check all ingredients for any sneaky animal products. 🥥🌿

Faq

How do I know when my cake is ready?
Check with a skewer; it should come out clean or with a few crumbs.
Can I make this cake without a mixer?
Yes, you can mix by hand, but ensure it’s well combined to avoid lumps.
Why do I need to soak the cherries in cognac?
Soaking in cognac enhances flavor and keeps the cherries moist.
What can I use instead of cognac for a non-alcoholic version?
Orange juice or another fruit juice works beautifully as a substitute.
How can I achieve a perfectly smooth glaze?
Stir continuously while melting the chocolate to ensure it incorporates well with the cream and butter.
What are the best ways to store leftovers?
Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.