Decadent Chocolate Cherry Cream Cake

Decadent Chocolate Cherry Cream Cake

Indulgent Delight with Layers of Chocolate and Cherry

Ingredients:

• For the Dough:

• 4 eggs
• 150g (3/4 cup) sugar
• Pinch of salt
• 120g (3/4 cup) flour
• 30g (2.5 tbsp) cocoa powder
• 30g (3 tbsp) cornstarch
• 1 teaspoon baking powder
• Baking tin 28x18cm

• For the Cherry Jam:

• 300g (2 cups) cherries
• 30g (2 tbsp) sugar

• For the Cream:

• 2 eggs
• 100g (1/2 cup) sugar
• 60g (1/2 cup) cornstarch
• 500ml (2 cups) milk
• 400g (2 cups) cream (33% fat)
• 50g (1/4 cup) sugar
• Refrigerate for 4 hours

• For the Chocolate Layer:

• 200g chocolate
• 100g (4 tbsp) butter

Directions:

For the Dough:

Preheat the oven to 180°C (356°F). Grease and flour a 28x18cm baking tin.

In a mixing bowl, beat the eggs, sugar, and salt until light and fluffy.

Sift in the flour, cocoa powder, cornstarch, and baking powder. Gently fold until well combined.

Pour the batter into the prepared baking tin and spread it evenly.

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

For the Cherry Jam:

Pit and halve the cherries, then place them in a saucepan.

Add sugar and cook over low heat until the cherries release their juices and become soft and syrupy. Let it cool.

For the Cream:

In a saucepan, whisk together the eggs, sugar, and cornstarch until smooth.

Gradually add the milk while whisking constantly.

Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.

Remove from heat and let it cool completely.

In a separate bowl, whip the cream with sugar until stiff peaks form. Gently fold the cooled custard into the whipped cream. Refrigerate for at least 4 hours to set.

For the Chocolate Layer:

Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water.

Once melted and smooth, spread the chocolate mixture evenly over the cooled cake layer. Let it set.

Assembly:

Once the cake layer and chocolate layer have cooled and set, spread the cherry jam evenly over the chocolate layer.

Top with the prepared cream mixture, spreading it out evenly.

Refrigerate the cake for at least 1 hour before serving.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 5 hours 30 minutes | Kcal: 320 kcal | Servings: 12 servings