Cherry Chocolate Delight Cake

Step into a world of indulgence with this scrumptious two-layered vanilla sponge cake. Packed with a tangy cherry compote and enrobed in a smooth chocolate buttercream, it’s a slice of heaven that promises to delight your taste buds.

Ingredients:

Vanilla Sponge Cake:

• 250g All Purpose Flour
• 35g Almond Flour (or ground almonds)
• 110g Granulated Sugar
• 1.5 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 330ml Milk
• 2 tsp White Vinegar
• 2 tsp Vanilla Extract
• 70ml Neutral Oil

Cherry Compote:

• 250g Fresh or Frozen Cherries
• 2 tbsp Granulated Sugar
• 1 tbsp Lemon Juice
• 2 tsp Corn Starch

Chocolate Buttercream:

• 220g Butter
• 100g Powdered Sugar
• 85g Dark Chocolate chunks or chips
• 30ml Whipping Cream (for melting chocolate)
• 0.5 tsp Vanilla Extract
• A pinch of salt

Instructions:

For the Vanilla Sponge Cake:

1. Preheat your oven to 350°F (180°C). Prepare two 6-inch cake tins by lightly greasing them and lining the base with baking paper.
2. In a mixing bowl, combine room temperature milk & vinegar. Let it sit for 10 minutes until slightly curdled.
3. Whisk in the sugar, vanilla, and oil.
4. In a separate bowl, mix together the dry ingredients – all-purpose flour, almond flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the liquid mixture, folding gently using a hand whisk until well combined.
6. Distribute the cake batter evenly between the prepared tins.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool on a wire rack. Once cooled, remove them from the tins.

For the Cherry Compote:

1. In a saucepan, mix together the cherries, sugar, lemon juice, and corn starch.
2. Simmer the mixture on low heat, stirring occasionally. Once it begins to boil, let it cook for another 2-3 minutes.
3. Remove from heat and transfer to a heatproof bowl. Chill in the refrigerator for 2-3 hours. Stir well before using.

For the Chocolate Buttercream:

1. In a mixer, cream together the butter and powdered sugar until fluffy.
2. In a separate bowl, melt the chocolate chips with whipping cream in the microwave for 30 seconds. Stir until smooth.
3. Let the chocolate mixture cool slightly before adding to the butter and sugar mix. Blend for 2-3 minutes until smooth.
4. Add vanilla extract and a pinch of salt. Mix until combined.

Assembly:

1. Place one cake layer on your serving dish.
2. Spread a generous amount of cherry compote over the top.
3. Layer the second cake on top of the cherry-filled base.
4. Coat the entire cake with a thin layer of chocolate buttercream for the crumb coat. Chill for about 15 minutes.
5. Add a final, thicker layer of chocolate buttercream over the entire cake.
6. Chill the cake for 2-3 hours before serving.

Dive into this delightful confluence of flavors – tangy cherries, rich chocolate, and soft vanilla sponge. Who could resist such a treat? 🍒🍫🍰 Enjoy!