Hello, everyone! This time we would like to share a recipe for a chocolate cake with cherry compote and red wine. We hope you will love it!
Moist chocolate sponge biscuit
The calculation is for three 20 cm (7.9 inch) cake layers.
Whip the butter (100 g | 3.55 oz) with sugar (180 g | 6.35 oz) until white fluffy mass.
Add 3 eggs one at a time.
Combine 200 ml (6.80 fl oz) of milk with 3 tablespoons of olive oil (can be replaced with any flavorless vegetable oil) in a separate bowl.
Turn off the mixer, and start working with a whisk or a spatula.
- Combine the following ingredients:
- 300 g flour | 10.60 oz
- 80 g cocoa | 2.80 oz
- 10 g baking powder | 0.35 oz
- 1 tsp baking soda | 1.00 tsp
- a pinch of salt | 0.00 pinch
Gently start whisking three mixtures in portions: add the dry one and the milk-oil one to the egg-butter mixture. Try to do it in two or three stages.
This way you preserve the splendor and airiness of your future sponge biscuit.
Pour the dough into three silicone molds (20 cm | 7.9 inch), and bake them all at once at 175C (347F) for 25 to 35 minutes using the top-bottom mode. Check the readiness with a dry toothpick.
The sponge biscuits should cool completely before removing them from the molds.
You better let the sponge biscuits cool for 8 to 12 hours before assembling the cake.
Cherry compote with red wine
- 15 g gelatin | 0.55 oz
- 200 g pitted cherries | 7.05 oz
- 170 g sugar | 6.00 oz
- 100 g red wine (dessert) | 3.55 oz
- cinnamon, anise, ginger | 0.00 to taste
Heat the wine, and add the spices (cut a couple of fresh ginger rings, a cinnamon stick and anise to taste). Leave it for several hours (better overnight, for a tangible aroma).
Mix the cherries with sugar, and heat it until the juice appears. You can grind the berry mass with a blender or leave the whole berries. Add the flavored wine. Boil, and add the swollen gelatin. Mix the mass thoroughly, and pour it into molds (16 cm | 6.3 inch rings, tighten with the cling film and cover with the acetate film). Let the compote cool at the room temperature. Once stabilized, place it in the freezer. It takes 2 to 3 hours for the compote to solidify completely.
- 250 g cream 33% | 8.80 oz
- 250 g milk chocolate | 8.80 oz
- 100 g butter | 3.55 oz
Heat the cream to 80C (176F), and add the milk chocolate. Heat the chocolate with pulses in the microwave. Stir thoroughly. Let it cool to 40C (104F), and add the soft butter. Mash with a blender. Cover the ganache with foil in contact. Chill it in the fridge, and whip with a mixer.
The cake layers are moist, and don’t require any soaking. Alternate the cake layers with the crème and compote.
The amount of crème is enough for coating the cake!