Sour Cherries Triple Chocolate Cake
This sour cherry and triple chocolate cake combines some of my childhood favourites. The sweet sourness of the cherries and the bitter crunch of the cocoa nibs are my personal little heaven.
When I was a child there weren’t many desserts at home. On Sunday my grandma would make me a “budino” from a powder mix or a very simple home made vanilla cake. They weren’t special but I remember them fondly. I waited for them all week and savoured every bite. Probably because my grandma loved these simple desserts so much, I loved them too. Especially she liked the chocolate budino loaded with her preserved sour cherries. .
So on his 6th birthday my son received this extra tall sour cherry and chocolate cake. With tiny aquafaba mushrooms on top (aquafaba recipe here). An other fav of my childhood. The meringue mushrooms was a very rare (and celebrated) buy. So delighted to be able to make them with aquafaba now!
Day before : sweet potatoes (40 min circa skin on baking )
Preparation time 20 min
Baking time 30-40 min
Assembling 20 min
For the cakes (makes 4 discs of 15 cm - 6” each):
700 g white self raising all porpouses flour
250 g raw sugar
200 gr of bittersweet chocolate, rughly chopped
2 handful cracked cocoa nibs
1 handful chopped pecans
5 tbsp pure cacao powder
1/4 tsp sea salt
6 Tbsp flax meal + 18 Tbsp water
200 ml extra virgin olive oil
500 ml plant milk
2 handful frozen sour cherries
2 tsp of pure vanilla extract
1 lemon the zest only (unwaxed or organic)
For the filling:
3 medium sweet potatoes, baked skin on and pureed
6 Tbsp coconut oil
6 Tbsp cacao powder
6 Tbsp coconut sugar or 5 mejool dates ( this can be adjusted to taste)
100 gr bittersweet chocolate, melted
a dash of vanilla
pinch of salt
minimum amount of milk to make the food processor running
Sour Cherry preserve
- Turn the oven on at 180°C. Grease the 4 tins of 15 cm with olive oil.
- Mix the flax seeds with the water in a small glass. Set aside for 5 minutes.
- In a large bowl mix all the dry ingredients together
- In a jar also mix the liquid ingredients together.
- Add the flax seeds to the liquid ingredients.
- in a large bowl incorporate the dry with the wet, gently folding them together.
- Pass the batter equally into the 4 tins.
Cook for 30-40 minutes. And set aside to cool
While cakes are baking:
- Add all the frosting ingredients to the food processor. Blend into a smooth cream. If necessary add some spoons of milk to make the food processor running, the little liquid possible anyway. We want the frosting to stay thick and hold to the cake when cold.
- Put the frosting into fridge for 2 hours or until is thick enough to decorate the cake.
When the cake has cooled down and the frosting is solid enough to spread you can assemble your cake.
If the cakes are ronded cut the round top with a very sharp knife.
Place the first cake on your serving plate and spread a scoop of sour cherry preserve. Pipe a ring of frosting on the edge, place the second cake, repeat. And last the third cake on top, but upside down so the perfect bottom become the top of the cake.
Scoop some frosting on the top and with a spatula spread the top. Decorate as preferred.
*If the cakes are wobbly while you frost them, poke a long kebab stick in the middle to hold them stable.