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My recipe

Chocolate layer cake with black cherry glaze

This is a real treat for those who love rum, chocolate and cherries, a deliciously decadent cake

Chocolate layer cake with black cherry glaze


  • 120 g dark chocolate (70-75% cocoa)
  • 5 egg yolks
  • 5 egg whites
  • 1 tsp vanilla extract
  • 200 g unsalted butter at room temperature
  • 200 g саster sugar
  • 90 g SR flour


  • 300 g black cherries (fresh, canned, frozen)
  • 30 ml water
  • 30 ml dark rum
  • 1.5 tbsp corn starch
  • 70 ml sugar


  • 200 ml cream
  • 30 ml dark rum
  • 200 g creme-fraiche (sour-cream)
  • 50 g icing sugar
  • 1 tsp vanilla extract
  • 1 gelatine leaf (2 g gelatine)


  • 60 ml dark rum
  • 60 ml Amarena syrup
  • 100 g cherry confiture
  • Preheat the oven to 160C
  • Butter 9 inch round cake tin and line with baking paper
  • In a deep saucepan combine the cherries, rum and water, bring to the boil and simmer for 5-7 min at low heat
  • Combine the cornstarch and sugar and add to the cherry. Stir gently and cook at low heat until the sauce thickens
  • Remove from the heat and cool down
  • Melt the chocolate in a bowl set over a saucepan of simmering water
  • Remove and cool down
  • Beat the melted chocolate adding the egg yolks one at a time
  • In a clean bowl beat the butter, sugar and vanilla until light and pale yellow in colour, stir in the chocolate and egg mixture
  • Whisk the egg whites until the stiff peaks are formed. Gently fold the egg whites into the chocolate mixture in several batches. Sieve in the flour and mix gently
  • Spread the batter into the prepared cake tin and bake for 45-55 min (A skewer poked through should come out clean)
  • Cool the sponge in the cake tin for a couple of minutes, then remove and cool completely on a wire rack
  • For the filling soak the gelatine leaf in the cold water
  • In a clean bowl whisk the cream and icing sugar until foamy
  • squeeze out the gelatine from the excess water and dissolve it in the hot rum
  • whisk the sour-cream and stir in the gelatine and cream. Mix to combine
  • carefully cut the sponge horizontally in half. Drizzle each part with the rum and cherry syrup mixture
  • spread the lower layer with cherry confiture, even thoroughly with the spatula
  • spread the filling over and cover it with other sponge layer, press lightly
  • top the cake with the cherry glaze and leave for 30 min in the fridge
  • cover the cake sides with the thin layer of cherry confiture and sprinkle with grated chocolate

If you cannot take rum, use rum essence. I took frozen cherries and added Amarena.