The best chocolate cake for summer parties. Celebrate midsummer with a beautiful chocolate cherry cake.
INSTRUCTIONS
Cake base
- 2 dl wheat flour
- 0,5 dl cocoa powder
- 2,5 dl sugar
- 2,5 dl eggs
- 1 tablespoon baking powder
- pinch of salt
Preheat the oven to 175 C. Butter the 26-centimeter cake tin rounds and dust with flour.
Mix together flour, cocoa powder, baking powder, and salt. Whip the eggs and the sugar in a stand mixer using until combined smooth and fluffy. This takes around 10 minutes.
Combine the sugar-egg mixture and flour mixture, by adding the flours to the egg fluff in small portions. The best results come when using a sieve. Mix these gently, but make sure there are no hidden lumps of flours inside the mixture.
The next step is to pour the cake mixture into the cake tin. Bake around 35 minutes. Check that a toothpick inserted into the center of the cake comes out clean. Let the cake cool down for 15-30 minutes and turn onto the racks or plate and allow to cool completely. Start preparing the berry filling.
The Most Delicious Berry Filling
4 dl of whip cream
200 grams quark
3-6 tablespoons of berry jam
Fresh blueberries, cherries, and some freeze-dried berries.
Whip the cream until fluffy and add it together with quark that has been softened, stirred a bit. Do not use any more hand mixer because the purpose is that the berry filling stays as fluffy as possible. Add few tablespoons of berry jam depending on your sweet tooth. Cut also some cherries into smaller pieces, and make sure they don´t have seeds inside.
When the cake base has cooled off, cut it into 2 or 3 different sections. Moisture each section. You can use for example a tablespoon of jam mixed with 0,5 dl water, or Sprite, few tablespoons per section. When moisturized, add the cut cherries and few blueberries to the layer. After this add the 1,5 dl berry filling top of those. Do this to the other layer also.
To the top layer, you can create…
Chocolate Ganache
2 dl whipped cream
200 g chocolate
Chop the chocolate into small pieces and heat cream on the stove or in a microwave until hot. Remember not to let it boil. Too hot cream may split the chocolate. If your cream gets too hot let it cool then reheat.
Pour the cream over chocolate in a heatproof bowl. Mix this a bit and let it stand for 10 minutes uncovered. The condensation might drip into the chocolate while covered and might cause it to split. That’s what happened to me.
Mix it until it becomes a smooth and glossy chocolate sauce. It might seem it won’t combine, however when continuing to do that it will happen. Spread it around the cake and decorate with the top with your talented visual eye, with lots of cherries, berries, freeze-dried berries, and nuts.
Enjoy alone or with the best company. The summer is here!