A bright birthday cake for a child or an adult will be the best gift. Everyone will be able to decorate the cake in this way. And the bright design will not leave you indifferent - everyone is delighted with it!
And hidden under the bright candy shell is a funky chocolate cake. Just imagine this magical combination of moist chocolate-coffee sponge cake, delicate chocolate curd cream and pleasant cherry sourness.
This brightly decorated chocolate cake will surely be remembered by the birthday boy and all the guests!
In order to prepare this cake, you will have to try. But, believe me, the effort is worth it!
Ingredients:
Biscuit
- eggs - 3 pcs.
- wheat flour - 150 g
- sugar - 140 g
- instant coffee - 1 tsp l.
- boiling water - 60 ml
- vegetable oil - 40 ml
- cocoa - 10 g
- baking powder - 7 g
Cottage cheese-chocolate cream
- cottage cheese - 480 g
- butter - 200 g
- black chocolate - 150 g
- icing sugar - 100 g
- cream 33% - 100 ml
Impregnation syrup
- cherry juice - 100 ml
- sugar - 100 g
Cherry jelly
- pitted cherries - 400 g
- sugar - 80 g
- water - 50 ml
- gelatin - 10 g
Decoration
- wafer rolls - 650 g
- M & M's candies - 3 packs
- peanuts in chocolate - 100 g
- jelly sweets "malinka" - 100 g
- white caramel candies - 100 g
Step by step recipe
We bake a chocolate-coffee biscuit
1. Making coffee. Pour 1 tsp into a glass. instant coffee and pour 60 ml of boiling water.
We mix everything.
2. While the coffee is cooling down, prepare the biscuit dough.
Break 3 eggs into a bowl and add 140 g of sugar. Beat eggs with sugar until fluffy for about 8 minutes.
3. Pour 150 g of flour and 10 g of cocoa into a sieve. We sift everything into a separate dry bowl.
Add 7 g of baking powder for the dough to this. We mix everything.
4. The coffee is already cold and slightly warm.
We mix it with 40 ml of odorless vegetable oil. We mix everything.
5. Into the beaten eggs, gradually alternating in 2-3 approaches, introduce the prepared dry ingredients and coffee with butter.
Mix each time with a mixer for a short time and at the lowest speed.
You can also knead the dough with a spatula.
6. Pour the finished dough into a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the sides of the mold.
The diameter of my mold is 21 cm.
We put the biscuit in the oven preheated to 170 degrees, the mode up + down, bake for about 30 minutes.
Cooking cherry jelly
7. While the biscuit is baking, prepare cherry jelly for the layer.
Pour 400 g of frozen pitted cherries onto a sieve to drain the juice.
8. Pour 10 g of gelatin into a separate bowl and pour 50 ml of water.
Mix everything and leave the gelatin to swell for at least 10 minutes.
9. Let's prepare the jelly molds.
You need two molds with a diameter of 18 cm. Lubricate the sides of each form with water a little.
Pull cling film on the bottom of the mold.
10. The juice from the cherries is already stacked, we transfer the cherries to a saucepan, and 80 g of sugar are added here.
We punch everything a little with an immersion blender so that there are no whole cherries left. You do not need to chop the cherries in mashed potatoes.
11. We put the stewpan on the fire.
Heat periodically, stirring until sugar dissolves, but do not boil.
Remove the stewpan from the heat.
12. Dissolve the swollen gelatin in the microwave, for periods of 10 seconds or over the lowest heat, stirring constantly. Pour the melted gelatin into the cherry. Mix well. We leave everything to cool down a little.
13. Divide the slightly cooled cherries into about 2 equal portions.
We put each prepared form on the board and pour in about half of the slightly cooled cherry jelly.
Distribute the cherries evenly in shape.
We put the molds together with the boards in the freezer to freeze.
Cooking cherry syrup for soaking
14. Pour 100 ml of drained cherry juice into a saucepan and add 100 g of sugar. We put everything on fire.
When the syrup boils and the sugar dissolves, remove it from the heat. Let the syrup cool completely.
Cooking curd-chocolate cream
15. Preparing the cream for the cake. It needs to be prepared just before the cake is assembled.
Pour 100 ml of cream with a fat content of 30% into a saucepan and put on fire. It is necessary for the cream to heat up well, but not to boil.
Break 150 g of dark chocolate into a bowl.
Pour hot cream over the chocolate. Let stand for 1-2 minutes.
Then we mix everything until the chocolate is completely dissolved.
16. We take 480 g of cottage cheese at room temperature and grind it well with an immersion blender. You can also grind cottage cheese in a grinder. The curd should become a homogeneous consistency without lumps.
17. Put 200 g of softened but not melted butter at room temperature in a separate bowl. I use 82% fat.
Pour in 100 g of powdered sugar.
Whisk butter and powder until white for about 3 minutes.
18. Add chopped cottage cheese to the whipped butter and mix.
You do not need to beat for a long time.
19. We also put the prepared chocolate ganache here.
Mix again until smooth. First, you can mix a little with a mixer, and then with a spatula.
You should get a homogeneous cream.
We fold the cake
20. Remove the baked and completely cooled biscuit from the mold.
Cut the biscuit into three approximately equal cakes.
We also cut off the top crust of the biscuit.
21. We take out the already frozen cherry jelly, separating it from the mold with a knife.
Turn over and remove the cling film from it.
22. We put the culinary ring and put the first biscuit cake on the bottom. Put an acetate film between the ring and the biscuit. Squeeze the culinary ring with a film to the size of the cake.
For convenience, we transfer the cream to a pastry bag.
23. Soak the cake with cherry syrup.
We put the cream and distribute it over the cake.
We calculate so that you get 4 layers of cream and a little more cream is left for decoration.
24. Put cherry jelly on the cream. Apply the next layer of cream on the jelly and distribute it evenly.
25. Cover with the second biscuit. We also saturate it with cherry syrup.
And again we apply the cream.
26. Putting cherry jelly. And again the cream.
About 3 tbsp. leave the cream to decorate the cake.
27. We also saturate the third biscuit with syrup on one side. Place the soaked side on top of the cream.
We cover everything with cling film and set in the refrigerator for at least 4 hours, and preferably overnight.
We decorate the cake
28. The cake is infused. Remove the ring and remove the acetate film.
We rearrange the cake on a stand or cake base.
Coat the cake on the sides and on top with the remaining cream.
The cream must be removed from the refrigerator an hour before decorating to soften it.
29. We will decorate the sides of the cake with wafer rolls.
We make the tubes so long that they protrude about 1 cm above the cake. We take one tube as a template and cut off all the tubes. To decorate the cake, I needed 650 g of these tubes.
Place the prepared wafer rolls in a circle of the cake.
They adhere well to the cream with which the cake is coated.
30. We tie the cake with a beautiful ribbon.
This will give it an even more festive and beautiful look.
Also, the ribbon will prevent the straws from peeling off if the cake has to be moved.
31. Divide the cake into 6 pieces using wafer rolls. Put candy in the middle.
We fill each cell with colored candies. I took 3 packs of M & M's and separated them by color, combining blue with yellow, red with green and brown and orange.
In the rest of the cells I put white caramel candies, peanuts in chocolate and jelly candies in the form of raspberries.
The cake is ready. It turned out to be bright and beautiful.
Anyone can make such an easy decoration, the main thing is to do everything carefully and leisurely.
In the middle, the cake is also very tasty and harmonious. Delicate biscuit with a light coffee aroma, chic curd-chocolate cream and cherry jelly layer, which gives the cake a pleasant sourness.
Video recipe
The recipe is taken from my culinary site. gotovimop.com