Dark Chocolate Drip Cake With Cream Cheese And Cherry Jam

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Dark Chocolate Drip cake with Cream cheese and Cherry Jam. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Dark Chocolate Drip cake with Cream cheese and Cherry Jam is one of the most well liked of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Dark Chocolate Drip cake with Cream cheese and Cherry Jam is something that I've loved my whole life.

Many things affect the quality of taste from Dark Chocolate Drip cake with Cream cheese and Cherry Jam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dark Chocolate Drip cake with Cream cheese and Cherry Jam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dark Chocolate Drip cake with Cream cheese and Cherry Jam is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dark Chocolate Drip cake with Cream cheese and Cherry Jam estimated approx 30-40 mins plus.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Dark Chocolate Drip cake with Cream cheese and Cherry Jam using 29 ingredients and 14 steps. Here is how you cook it.

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Cake is nowadays a part of every special occasion or important celebration or festival.
Try this delicious rustic style cake recipe created by me with chocolate sponge, cheese cream whipped cream filling and frosting with homemade fresh cherry jam and 70% Dark chocolate Drip*.
It's a naked style cake too, so not too much cream too. It is not overly sweet.
Topped with more fresh cherries and edible gold leaf. Make your brother/ sister and family feel special with this cake on Raksha Bandhan.
Note *: If you feel 70% Dark chocolate is too strong, go for 55% Dark chocolate.

Ingredients and spices that need to be Get to make Dark Chocolate Drip cake with Cream cheese and Cherry Jam:

1. Cake
2. Dry Ingredients
3. 250 gms Maida / All-purpose Flour
4. 1.5 Tsp Baking Powder
5. 1/2 Tsp Baking Soda
6. 1 pinch salt
7. 60 gms Cocoa powder
8. 300 gms Sugar powdered
9. Wet Ingredients
10. 1 Tsp Vanilla extract or essence or Vanilla beans powder
11. 4 Whole Eggs
12. 1 Cup milk
13. 115 gms Unsalted Butter
14. For filling
15. as needed Cherry jam
16. Simple Syrup
17. 1 cup sugar
18. 1 cup water
19. 1 Tsp Vanilla extract/ essence (optional)
20. Cream cheese whipping cream filling and frosting
21. 6oz/170 GM Cream cheese chilled
22. 1 cup Whipping cream chilled
23. 6tbsp Sugar powdered
24. 1/2 Tsp Vanilla beans powder or extract
25. 1 pinch salt
26. Chocolate Ganache
27. 120 gms 70% Dark Chocolate
28. 120 ml Fresh cream
29. 1 Tsp Butter

Instructions to make to make Dark Chocolate Drip cake with Cream cheese and Cherry Jam

1. For Sponge Cake :
   Preheat the oven at 180°C or the vessel in which you are going to bake the cake on the medium burner with some salt and a stand.
   Prepare two 7 " round cake tin.
   Shift all the dry ingredients except the sugar and with a hand whisk mix so that all ingredients are evenly distributed. If adding vanilla beans powder add it in the dry ingredients.
2. In a bowl with the electric hand blender mixer (or in a KitchenAid stand) whisk the butter and sugar till it becomes light and fluffy. Once done, add the egg one by one and whisk each time till you finish adding both eggs. Whisk till everything become light and fluffy. If using stand mixer use wire whisk attachment.
3. Add the vanilla extract/ essence too. After this add the dry ingredients mixture in three parts and milk in two parts start with the dry ingredients and end with it. If using stand mixer use paddle attachment.
4. Whisk till you get a smooth batter but don't over whisk / beat it (it hardly takes 2 mins to make a smooth batter) as gluten will develop and you will get a hard tough cake instead of airy and soft. Once batter is ready, pour in both the prepared cake tins equally and bake it at 180 °C in a preheated oven / preheated vessel (on gas top) for 30-40 minutes or till the skewer inserted in the centre of the cake comes out clean.
5. Once done, take it out of the oven/ vessel and let it be in the tin for about 10 minutes then take it out of the tin and let it cool on a wire rack to room temperature. Wrap it with a shrink/cling film and chill it in the fridge for at least 4 hours in the fridge.
6. For Simple Syrup
   Mix sugar and water (& vanilla if adding) and heat it, once the sugar melts and it comes to boil put off the flame. Let it cool.
7. For Cherry Jam follow this recipe
   Make it in advance.
8. Filling and frosting:
   Cut and level the sponge cake with a serated knife. In a bowl add the cream cheese, sugar and the vanilla beans powder if you are using one or later on add the vanilla extract or flavour. Whisk it with the wire whisk of a stand mixer or by an electric hand blender. Once it's light and fluffy add the whipped cream and whip it till stiff peaks form. Do not overwhip it. Put little cream in a piping bag to fill up the cake.
9. Brush both the cakes with simple syrup. Put little cream on the cake board and place one cake on top of it. Make a boundary around the edges, if you are adding any jam or compote filling, fill it up with jam or compote and with little cream level the filling. Place another one on top of it, upside down.
10. Now with a palette knife and a cake scrapper crumb coat the cake with the rest of the whipped up cream. Since it's a naked cake, no need for second layer of frosting. If you want to frost the cake fully you need more cream. Work in a chilled AC room while whipping cream and filling and frosting the cake. Chill the filled and crumb coated cake in the fridge for at least 2 hours.
11. For pourable chocolate ganache for drip : Take a small pan and heat the cream but don't boil it when it's about to boil take it out of the flame be careful, don't burn the cream, in a bowl (big enough to easily stir) or do it in microwave oven, take the chocolate add the hot cream and cover an keep it for 1-2 minutes, then start stirring it with a silicone spatula or a tablespoon whatever is available, the cream and chocolate will start emulsifying slowly.
12. When still warm (luckewarm) add the butter and stir it. When everything is mixed well, cover with a cling film to avoid a skin on the chocolate ganache let the cling film touch the surface of the chocolate ganache, let it cool and come to room temperature but should be still runny.
13. Put half the quantity in a piping bag, make a small cut and make drips around the edges of the cake first. Then pour the chocolate ganache on top and level it with a palette knife. Be gentle. Now place cherries on it. have decorated it with cherries and edible gold leaf. Place the finished cake in the fridge for it to set. Take it out of the fridge at least an hour before cutting if it's an AC Room. Bon Appetite!
14. 

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