Cherry chocolate cake with cream from sour cream

Step-by-step cooking

1. Step 1:

   

   We begin the preparation of the cake with the fact that the night before we fall asleep with sugar peeled cherries, mix well, let it settle, leaving it for several hours (for example, all night). The cherry will release the juice, the sugar will almost completely dissolve. In the photo - a cherry that has already let the juice. Later we will prepare the filling for the cake from it.

2. Step 2:

   

   Before you start cooking cakes, grind butter or margarine, put it in a saucepan and dissolve it over low heat, stirring. Then we cool it.

3. Step 3:

   

   We are preparing products for the future biscuit. Sift flour and cocoa powder.

4. Step 4:

   

   Cooking two bowls. In one bowl, mix all the dry ingredients: flour, cocoa, baking powder, sugar.

5. Step 5:

   

   We get this dry mixture.

6. Step 6:

   

   In another deep bowl, beat the eggs and beat them at an average speed of 3-5 minutes.

7. Step 7:

   

   Mix eggs, kefir and butter, bring to uniformity with a whisk or blender.

8. Step 8:

   

   Then combine the contents of 2 bowls: dry and liquid mixture, knead properly with a whisk, process until all lumps disappear. We prepare a detachable mold - we line it with parchment paper.

10. Step 9:

    

    Pour the dough into and bake in silence for about forty minutes at 180 degrees. Do not open the oven for the first 20 minutes so that the biscuit does not fall off. Check for readiness with a toothpick.

11. Step 10:

    

    While the sponge cake is being baked, we prepare products for sour cream: powdered sugar, vanilla, fat thick sour cream.

12. Step 11:

    

    Carefully mix the ingredients for the cream. If the sour cream is greasy, thick, it is enough just to mix them thoroughly with a spoon. If your sour cream is not thick or slightly greasy, then you can add a bag of thickener to the cream and mix it quickly, thoroughly, avoiding the appearance of lumps. As you can see in the photo, the cream does not spread, it holds its shape well, since sour cream is of high quality.

13. Step 12:

    

    The finished cake is cooled in the form, covered with a napkin, taken out on the board and cut into 3 layers. Since the biscuit according to our recipe is weighted with butter, kefir and turns out to be quite dense, it would be nice to soak it. The impregnation is prepared from cognac and part of the cherry syrup, which was formed after we infused the peeled cherries with sugar (we dilute a little with water and almost bring our impregnation to a boil, - see the list of ingredients in the recipe).

14. Step 13:

    

    Preparing the filling for the cake. We pour into a saucepan the juice formed in the cherry, which we mixed with sugar the day before. We dilute a tablespoon of starch in cherry juice.

15. Step 14:

    

    Put the saucepan on a slow fire, add the cherries, mix everything thoroughly, quickly and cook the filling for a short time before thickening, stirring regularly so as not to burn. Remove the saucepan from the heat and cool the filling.

16. Step 15:

    

    Assemble the cake: Divide the cream into 3 equal parts, the filling into 2 parts (you can leave 4-5 table.spoons for drawing on the top of the cake). We put the first cake on a dish, lubricate 1/3 of the cream and spread one half of the filling. Place the second cake on top, distribute another 1/3 of the cream and the remaining filling over it.

17. Step 16:

    

    Cover the cake with the third cake. We lubricate it with the remaining cream, and put crushed dark or milk chocolate (5-6 squares) on top of it. Sprinkle the sides of the cake with cookie crumbs. From the filling left for decoration, we make a drawing on the cake. I got such a scarlet flower in the center :) We put the cake for impregnation in the refrigerator. In a couple of hours it will be ready to serve. We get out and help ourselves!