Sour cherry chocolate cake

I am so proud to make this cake for a very special occasion. My son just celebrated 4 months of life or 123 days. My daughter was the one selecting a chocolate cake for his celebration and she was so happy to blow the candle for him.
With such emotional moments, my small chocolate cake was a perfect choice. Also my husband was delighted to see his favourite fruits inside this cake.

When on top of the ingredients list you add passion and love, the experience of making an anniversary cake turns out to be a magical one.
Of course you can make this cake with fresh sour cherries but when their season is off you can chose to use defrosted. Or maybe you can extract them from compote.

As this cake is heavy enough because of the butter cream, I have kept the sugar at the minimum. Anyway, the chocolate contained enough sugar to make the cake sweet.

Enjoy !


Sponge cake
  • 4 eggs (whites and yolks separated)
  • 2 tablespoons of sugar
  • 3 tablespoons all purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon rum essence
  • 250g dark chocolate
  • 250g butter
+ 150g Philadelphia cheese (optional)

  • 200ml water
  • 1 tablespoon sugar
  • 1 tablespoon rum essence
+ 500g sour cherries (thawed)

  1. Start with the sponge cake by beating the whites with sugar, preferably with an electric mixer.
  2. Add the yolks one by one, mixing slowly with up and down movements with a spoon.
  3. Add slowly the flour and cocoa butter and mix with the same type of movements until well incorporated.
  4. In the end, add the essence and mix.
  5. Bake the cake for 30 minutes in a small pan (mine is 15cm diameter) that was initially layered with olive oil and flour on the bottom.
  6. Let the sponge cake cool completely and cut it in 3 or 4 layers.
  7. Prepare the cream in another pan on a very low heat (or you can make it in bain marie also) by mixing the chocolate cut in small pieces with the butter until completely melted.
  8. Let it cool at room temperature and refrigerate for 1 - 2 hours.
  9. With an electric mixer beat this cream to incorporate some air inside. Its color will turn to a light brown in the end of the mixing.
  10. Separately, prepare the syrup in a glass by mixing the water, sugar and rum essence.
  11. Layer the cake in the following way: place one layer of sponge cake, moist with few tablespoons of syrup, add a thin layer of cream, add some sour cherries on top, cover them with cream and continue with a next layer of sponge cake.  Repeat the process until you have added all sponge cake layers. Save some chocolate cream in the end to give a nice outside shape to the cake. In the middle, instead of chocolate cream I used Philadelphia cheese. This is totally optional but I wanted to have a white layer inside also. Notice that there was no sugar added.
  12. Cool the cake in the refrigerator for 1 hour and decorate as you like with sour cherries.


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