desserts
33% whipping cream
Chocolate cake with cherries
For the sponge cake
All-purpose flour
150 g
Eggs
3
Cocoa powder
30 g
Baking powder
30 g
Sugar
150 g
For the ganache
Method of preparation
- Chocolate sponge cake: combine all dry ingredients.
- Beat the eggs with the sugar until light and fluffy.
- Gently fold the dry ingredients into the egg mixture.
- Bake in a round pan at 160 °C (test for readiness with a toothpick).
- Chocolate ganache: melt the chocolate in a double boiler, add the warmed cream.
- Add softened butter to the chocolate and cream.
- Cover the finished ganache with plastic wrap, touching the surface, and refrigerate for at least 4 hours.
- Layer the sponge cake and ganache, and if desired, cover the cake with chocolate glaze and decorate with a dessert cherry.
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