Chocolate cake with cherries
Description
I always buy ready-made cake layers in advance—after all, you never know when they might come in handy: unexpected guests might drop by, or you might suddenly crave something sweet, but won't have time to run to the store. The key component of my cake is definitely not the layers, which can be any kind—suitable for "Napoleon," "Medovik," etc. The cake's flavor comes from the delicious chocolate cream combined with tangy-sweet cherries. I'm sharing my recipe with you. The baking is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. This time I used cakes for "Napoleon".
- 2
Step 2
Prepare the cream: mix the eggs with sugar and lightly beat with a fork or hand whisk until smooth.
- 3
Step 3
Add the flour, stir well to avoid lumps, and add the milk.
- 4
Step 4
Add the cocoa, mix well, pour the mixture into a saucepan, place over heat, and slowly bring to a boil. Remember to stir constantly to prevent the cream from burning on the bottom.
- 5
Step 5
When the mixture comes to a boil, let the cream simmer for a couple more minutes to thicken, then remove from heat and place in a cool spot (not in the refrigerator!).
- 6
Step 6
We start assembling the cake. Place the first cake layer on a flat plate, generously spread it with cream, and add cherries on top. It is preferable to use caramelized cherries and cherries preserved in sugar.
- 7
Step 7
Repeat the procedure with the remaining layers. Spread the top of the cake with cream and decorate with cherries if desired. Let the cake soak for 5–10 hours. The longer the cake soaks, the softer and more delicious it becomes.