Cherry Sponge Cake with cream and chocolate cream

Step-by-step cooking

1. Step 1:

   

   The basis of the cake is a chocolate-chiffon sponge cake. It is characterized by a special airiness, tenderness, as well as a moist structure. The ingredients are indicated for one large biscuit, it is better to bake it in a form with a diameter of 26cm or more, since I do not have such a form, then I baked in two forms with a size of 24cm

2. Step 2:

   

   To make a sponge cake, mix cocoa and instant coffee, add warm water and mix until smooth

3. Step 3:

   

   Eggs are divided into proteins and yolks, we will need 8 proteins and 5 yolks. We divide it very carefully so that not a drop of yolk gets into the whites. Beat the yolks with sugar (180g) until the volume increases

4. Step 4:

   

   When the yolks are well beaten in small portions, we introduce vegetable oil

5. Step 5:

   

   Constantly whisking

6. Step 6:

   

   Add the cocoa solution with coffee in small portions, stirring constantly

7. Step 7:

   

   Sift flour with baking soda and baking powder

8. Step 8:

   

   Mix in the dough

9. Step 9:

   

   Mix well

10. Step 10:

    

    Add a pinch of salt to the proteins and whisk until stable peaks. Add 45 g of sugar to the well-beaten whites and whisk until stable

11. Step 11:

    

    Add the proteins in small portions to the dough and knead with careful movements

12. Step 12:

    

    Pour the finished dough into a mold and bake at 170C for about 40 minutes until ready. During the baking process, do not open the oven door for the first 30 minutes!

13. Step 13:

    

    We take out the finished biscuit from the oven and cool it. It is better to do this in an inverted state

14. Step 14:

    

    To do this, we take 4 cups of the same height, turn the finished biscuit in the form and set it on the edges of the cups, leave it to cool completely. If you cool down in an inverted state, then do not lubricate the form before baking, otherwise the biscuit will simply fall out. For lubrication, I used 2 creams

16. Step 15:

    

    The first creamy: chocolate is melted in a water bath

17. Step 16:

    

    Whisk cream cheese with lemon zest and melted chocolate

18. Step 17:

    

    The cream is ready

19. Step 18:

    

    Second chocolate: beat butter at room temperature with powdered sugar until fluffy

20. Step 19:

    

    Dark chocolate is melted in a water bath

21. Step 20:

    

    And add to the butter

22. Step 21:

    

    Whisk everything thoroughly

23. Step 22:

    

    If desired, you can add 1 tbsp.l. thick sour cream (I did not add)

24. Step 23:

    

    The cream is ready

25. Step 24:

    

    Let's start assembling the cake. Biscuits are divided into 2 parts, it turned out 4 cakes

26. Step 25:

    

    Smear the first cake with chocolate cream

27. Step 26:

    

    We put cherries on top (I used canned in my own juice)

28. Step 27:

    

    Cover with a second cake, lubricate it with butter cream. On the third cake we spread chocolate cream and cherries. Cover with the fourth cake. The top and sides of the cake are lubricated with the remaining chocolate cream, leveled and decorated. I sprinkled the sides with almond petals, pre-fried them in a frying pan, and squeezed out the curls on top with a pastry bag. We leave the cake to soak, the cake does not require a particularly long impregnation, since the cakes are not obtained with