Two types of chocolate, plenty of sour cherries, and a smooth layer of marzipan is all that is needed for a magnificent summer sweet treat. I love cakes like this one, so tiny, yet so layered.
Admittedly, my favourite part is the combination of cherries and marzipan. I have a soft spot for almonds in general, and this is just sheer indulgence for me. The cake herself is tiny, but she is mighty. A perfect little symphony of flavours and textures.
Ingredients
For the chocolate cake layers
80 grams plain flour
80 grams granulated sugar
10 grams unsweetened cocoa powder
1/2 teaspoon baking soda
60 millilitres hot espresso, freshly pulled
40 ml tepid water
25 millilitres neutral oil
1 teaspoon apple cider vinegar
For the sour cherry jelly
70 grams sour cherries, fresh or defrosted
20 grams light brown sugar
15 grams cornflour
15 millilitres cold water
20 grams vegan block butter
For the rich white chocolate ganache filling
100 grams vegan white chocolate
100 millilitres vegan double cream
60 grams vegan block butter
For assembling the cake
100 grams vegan marzipan, slightly softened
100 grams toasted almonds, chopped
For the dark chocolate ganache decoration
100 grams dark chocolate (75-80% cocoa solids)
100 millilitres vegan double cream
Preparation
Start by making the sour cherry jelly, as it needs to be frozen. Place the fruit into a blender, add the water, sugar, and cornflour, and blend until smooth. Pour the mixture into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter.
Mix well, either by using a wire whisk or an immersion blender, and transfer it to a 12-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid. This can also be done the night before.
For the vegan white chocolate ganache, chop the chocolate very finely and place it in a saucepan. Add in the vegan double cream and the vegan butter, and place everything over low heat. Melt it together slowly, stirring gently, remove from the heat, and let it cool down to room temperature. Cover with a piece of cling film or baking parchment, and place into the refrigerator for at least 6 hours or overnight.
Next, make the chocolate cake layers. Line a small round cake pan (12 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 170°C.
Sift together the plain flour, cocoa powder, and baking soda, add in the sugar, and whisk well. Pour in the espresso, water, oil, vanilla, and the vinegar, and whisk until just combined.
Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 170°C, for about 20-25 minutes. Check the cake with a toothpick even before the indicated time, as it will be tall, making sure it stays soft and fudgy. Let it cool in the pan completely.
When everything is cool and ready, proceed to assemble the cake.
Level the cake, if necessary, and slice it into three thin layers. Whip the white chocolate ganache until stiff peaks form, and divide it into three equal parts by weight. Briefly knead the softened vegan marzipan, and roll it into a disk that is 12 cm in diameter.
Place the first chocolate cake layer on a serving platter, close a cake ring around it, and line it with a strip of acetate. Add one-third of the white chocolate ganache, followed by the frozen sour cherry jelly. Add another chocolate layer on top, followed by another third of the whipped white chocolate ganache. Next, place the rolled marzipan, gently press it down to level the surface, add the final portion of the white chocolate ganache, and top everything with the final cake layer. Place the platter into the refrigerator for at least 8 hours.
When the cake is ready, make the dark chocolate ganache. Chop the chocolate finely, place it in a saucepan, and add in the vegan double cream. Melt over low heat and let it cool down, but still remain spreadable. You need it to be at the consistency of peanut butter. Once ready, remove the cake from the refrigerator, remove the acetate strip, decorate with the chocolate ganache, add the chopped almonds, and return it to the refrigerator until serving. Yields 8 rich servings or 12 more modest ones.
