Ingredients
The batter
cocoa powder
35g
1.23oz
2.35tbsp
boiling water
90ml
2.97fl oz
0.36cup
6tbsp
flour
140g
4.90oz
0.56cup
9.38tbsp
baking soda
4g
0.14oz
0.27tbsp
baking powder
2g
0.07oz
0.13tbsp
salt
pinch
sour cream
90g
3.15oz
0.36cup
6tbsp
butter
85g
2.98oz
0.34cup
5.70tbsp
sugar
190g
6.65oz
0.76cup
12.73tbsp
eggs
90g
3.15oz
0.36cup
6tbsp
Cheese filling
cream cheese
225g
7.88oz
1cup
15tbsp
sugar
50g
1.75oz
3.35tbsp
eggs
60g
2.10oz
4tbsp
vanilla extract
0.5tsp
pitted cherries
80g
2.80oz
0.32cup
5.36tbsp
Icing
bitter chocolate
70g
2.45oz
0.28cup
4.69tbsp
vegetable oil
20g
0.68fl oz
Method
The batter
- Pour boiling water over cocoa, mix. Cool down. Add sour cream, and stir.
- Beat the butter with sugar until light and fluffy.
- Add the eggs gradually and continue beating for a couple more minutes.
- Pour in the chocolate mixture, stir. Add the sifted dry ingredients and mix up until smooth.
Cheese filling
Combine all ingredients and beat lightly. Add cherries.
Baking
- Grease the cake tin with butter and sprinkle with flour.
- Pour a little more than half of the batter. Put the cheese mass on top so that it does not touch the walls of the tin. Pour in the rest of the batter and flatten gently.
- Bake in the oven preheated to 338F (170C) for 55-60 minutes. The finished cake should spring back a little when touched, and the skewer should come out dry.
- Let the cake cool in the tin, then invert onto a plate and remove the tin.
- Cool the cake in the fridge.
- Before serving, top with icing and garnish with fresh cherries.
Icing
- Melt the chocolate in a water bath and add the oil.
- Mix until smooth.
