I know, I know this blog is supposed to be all about healthy recipes. And I can’t lie to you, there’s nothing healthy about this three layered chocolate cake with wipe cream filling and cherries. But boy, my soul feels a little bite healthier after eating a slice of this one. Really, how can anyone say anything bad about chocolate, it just makes you an happier person when you eat it.
There is, as always, a story to this recipe, but I won’t bore you with long stories. What I will tell you is all about my friend the amazing pastry chef, Olga. She as her own blog, with great delicious recipes! And since she loves baking and I love taking photos ….. well we decided to join forces one afternoon and co-bake-photograph a post.
I love the result, it came out pretty and delicious (no surprise in the delicious department). And the fun surprise is, this is the first of two recipes we made, so something to look forward too 🙂
Go bake this cake NOW! It will make you smile, and there is nothing healthier than a smile.
- Chocolate Cake:
- 170 gr (6 oz) unsalted butter, softened
- 100 gr (3½ oz) dark chocolate
- 250 gr (1¼ cups) sugar
- 25 gr (2½ tbs) Dutch-process cocoa powder
- 200 ml sour cream
- 2 large eggs
- 300 gr (2 ¼ cup) all-purpose flour
- 1 tsp. baking soda
- 100 ml hot water
- ½ tsp. kosher salt
- Vanilla Whipped Cream:
- 250 ml cold heavy cream
- 2 tbs powdered sugar
- 1 tsp vanilla extract
- 2 tbs instant pudding
- Chocolate Ganache:
- 200 gr (7 oz) semisweet chocolate (55% to 65% cacao)
- 100 ml (7 tbs) heavy cream
- Pre-heat the oven to 180ºC (350ºF).
- Spray three 8-inch round pans with non-stick bake spray.
- Melt butter with chocolate on bain-marie, stirring constantly. Add in the sugar and coco powder and stir well. Let the mix cool slightly.
- Add the sour cream, and eggs and whisk together till fully combined with chocolate mixture.
- Add in the flour, backing soda and salt and keep whisking until fully incorporated.
- Add the water and stir until the mixture is smooth.
- Pour batter into prepared pans and bake for 40-50 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer cake to a wire rack.
- To make the vanilla whipped cream, Place all the ingredients in a large bawl, and whisk together until whipped creme is light and fluffy. keep in the refrigerator until assembling the cake.
- To make the ganache: Place cream in a saucepan over medium heat, and bring to a boil. Remove from heat and add in the chocolate. Let stand 2 minutes, and then whisk until smooth. Set aside to cool at room temperature. Keep steering the ganache every 15 minutes until ganache is thickened and spreadable.
- To assemble the cake:
- Place the first layer of the cake on a serving dish. Place ½ of the vanilla cream and place the cherries on top. Add another cake layer and repeat the process.
- On the top layer of the cake spread a layer of thick ganach and decorate with more cherries.
Welcome to Neta Cooks, the ultimate healthy and tasty recipe site. I am Neta, a nutritionist, a foodie and an enthusiastic photographer and traveler. Here I do what I love the most, cook light, healthy and delicious recipes and take pictures of them 
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