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Chocolate cake “WINTER CHERRY”! I tried the recipe! Amazing result!
In this video I try out the recipe for the "Winter Cherry" chocolate cake. The amazing result will amaze you! Quick and easy to prepare for tea.

Recipe:
For the sponge cake:
3 eggs
A pinch of salt
80 grams of sugar (80 g / 2.82 oz)
Beat until the mixture increases in volume 34 times (1015 minutes)
30 ml vegetable oil (30 ml / 1.01 oz)
50 ml milk (room temperature) (50 ml / 1.69 oz)
80 grams of flour (80 g / 2.82 oz)
20 grams of cocoa powder (20 g / 0.71 oz)
1 teaspoon baking powder
Sift half of the dry ingredients
Stir carefully from bottom to top to keep the eggs fluffy
Sift remaining dry ingredients

Baking pan size: 20 cm (20 cm / 7.87 inches)
Bake in a preheated oven at 180°C (356°F) for 2530 minutes
Allow to cool to room temperature
Cut off the top layer
Cut into 3 equal parts

Cherry filling:
5 g gelatin (0.18 oz) + 30 ml water (1.01 fl oz)
Let it soak for 5 minutes
300 g cherries (10.58 oz) (fresh or frozen)
100 g sugar (3.53 oz)
15 g corn starch (0.53 oz)
zest of 1/2 lemon
1 tablespoon lemon juice (1/2 fluid ounce)
Cook, stirring constantly, until it thickens
Add gelatin and stir again
Cover with cling film
Allow to cool to room temperature

Chocolate Ganache:
175 g hot cream (3336% fat) (2/3 cup)
100 g dark chocolate (5455%) (3 oz)
A small pinch of salt
30 g butter (1 1/2 tbsp)
Stir everything until smooth

Chantilly cream:
250 g cream cheese
60 g powdered sugar (or to taste)
10 g vanilla sugar (or vanilla extract to taste)
250 g cream 3336%
1 packet (8 g) whipped cream stabilizer (if needed)

For soaking:
Milk
1st layer 1/3 part of the Chantilly cream
2nd layer chocolate ganache
3rd layer for decoration 1/3 part of Chantilly cream, cherry filling

Place in the refrigerator for at least 4 hours
Spread with Chantilly cream (I saved 1/3 of the Chantilly cream beforehand)
Sprinkle with powdered sugar

Bon appetit!
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“Production Music courtesy of Epidemic Sound”.
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