Did you know that lean cakes can actually be very diverse? And this lean chocolate cake is a clear confirmation of that. I suggest cooking it with cherries – a traditional win-win combination. Cherries can be fresh or frozen.
Ingredients
- Cherry juice - 300 ml
- Vegetable oil - 100 ml
- Sugar - 100 g
- Flour - 250 g
- Cocoa - 35 g
- Baking powder - 15 g
- Cherry juice - 400 ml
- Semolina - 2 art.l.
- Lemon juice - 1 art.l.
- Vanilla sugar - 1 art.l.
- Cherry (without pits) – 150 g
Step-by-step cooking recipe
Mix the dry ingredients for the dough, pour the cherry juice and butter, and mix.
Pour the dough into the mold and bake the cake for about 30 minutes in the oven at 180 degrees until the toothpick is dry.
Let the cake cool on the grill and cut into several cakes.
For the cream, heat the juice with vanilla sugar to taste.
Add semolina and cook, stirring, for 10 minutes. At the end, add lemon juice.
Let the cream cool completely under the film and beat with a mixer until fluffy.
Smear the cakes with cream, lay out the cherry berries and assemble the cake. Decorate to taste.
