CHOCOLATE CAKE WITH CHERRIES
For the chocolate cake layers:
200 g butter
125 ml milk
240 g all purpose flour 1 1/2 tsp baking soda
70 g cocoa powder
300 g granulated sugar 1/2 tsp salt flakes
150 ml sour cream
125 ml hot coffee or water Preheat the oven to 175°C. Then butter 3 15 cm cake pans and dust them with a little cocoa powder. Melt the butter and mix it with the milk. Set aside to cool.
Place the flour, baking soda, cocoa powder, sugar and salt into a large bowl and mix well. Add the butter mixture, sour cream and eggs to the dry ingredients and beat until reasonably smooth. Pour the hot coffee or water and stir until quite smooth.
Divide the batter evenly between the two prepared cake pans and bake the cakes on them for about 25 minutes.
When the cakes are done remove from the oven and leave them in their pans for 10 minutes. Then invert onto a rack to cool completely.
For the mascarpone icing:
300 g mascarpone cheese
125 ml whipping cream
2 tbsp icing sugar
350 g can of sour cherries in syrup In a large bowl mix the mascarpone cheese, icing sugar and whipped cream for 1 to 2 minutes until they are well combined and medium soft peaks form. Drain the sour cherries through the sieve. Pour the cherry syrup into a small saucepan and heat on a medium high heat for about 5 - 8 minutes to reduce in half. Pour the reduced syrup into a clean bowl and then set aside to cool to room temperature.
For cake decorating:
2 - 3 handfuls of fresh cherries
50 g dark chocolate
To assemble the cake, use a sharp knife to make chocolate shavings and set them aside.
Place the first cake layer on a serving plate and brush it with the cherry syrup. Use 1/3rd of the syrup, put 1/3rd of the cherries from the syrup and spread on 1/3rd of the mascarpone icing. Repeat the process with the remaining layers. Spread the mascarpone icing on the top of the cake, top with fresh cherries and sprinkle with the chocolate shavings.