Chocolate Cherry Black Prince Cake with a Cinnamon Twist

The classic combination of cherries and chocolate — very tasty! Black Prince cake made with kefir is an excellent choice for any holiday. Ground cinnamon adds a special twist to it, which goes well with chocolate!
cook time: 24h
Owen Truitt
Chocolate Cherry Black Prince Cake with a Cinnamon Twist

Nutrition Facts (per serving)

237
Calories
12g
Fat
28g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Sugar 2 tbsp
Cinnamon 0.3 tsp
Wheat flour 260 g
Butter 80 g
Water 50 ml
Vanillin to taste
Cocoa 20 g
Eggs 2 pc
Chocolate (for icing the cake) 100 g
Sour cream (fat content not less than 25%) 700 g
Powdered sugar 250 g
Soda (quench with vinegar) 1 tsp
Kefir (glass — 250 ml.) 1 cup
frozen cherries 350 g

Recipe instructions

Step 1

Step 1
How to make a Black Prince cake with kefir? Prepare the necessary ingredients for this. I use kefir 1.5% fat, eggs category C1. Natural cocoa, without added sugar. Heat kefir to room temperature.

Step 2

Step 2
To prepare the sponge cake, combine eggs with sugar and beat until fluffy. Then mix in the melted butter and kefir by hand using a whisk.

Step 3

Step 3
Then add sifted flour, cocoa, vanillin and cinnamon. Mix everything into the dough.

Step 4

Step 4
At the end, add soda slaked with vinegar. It will immediately begin to act in the dough and the dough will become more airy. There is no need to stir the dough with added soda for a long time.

Step 5

Step 5
Line a springform baking pan (20 cm) with parchment and place the prepared dough into it. Turn the pan in any direction so that the dough spreads evenly to the edges. Thanks to this, there will be no lump in the finished biscuit. Place the pan in the oven, preheated to 180 degrees, for 45-60 minutes.

Step 6

Step 6
Remove the finished biscuit from the oven. If a small bump has formed on top, you can press it down a little while the biscuit is hot. Remove the mold from the biscuit and cool. Then wrap the biscuit in cling film and put it in the refrigerator overnight.

Step 7

Step 7
A rested biscuit cuts well and crumbles less. Cut it into 3 layers.

Step 8

Step 8
Prepare everything you need for the filling.

Step 9

Step 9
Thaw the cherries and drain the juice. Add some water and sugar to the juice. Bring to a boil until the sugar dissolves, then cool. This will be the impregnation for the cakes.

Step 10

Step 10
For the cream, combine full-fat sour cream with powdered sugar and beat into a fluffy cream. The fattier the sour cream, the thicker and more stable the cream will be. Use sour cream with a fat content of at least 25%. To stabilize the cream, you can use a thickener for cream or sour cream.

Step 11

Step 11
Soak the cakes with cherry impregnation, brush with cream, forming small sides and lay out the cherries.

Step 12

Step 12
So assemble the cake. Leave it for 6-8 hours to soak and harden. Sprinkle the frozen cake with grated chocolate.

Step 13

Step 13
Additionally, you can decorate the cake in some other way. Enjoy your meal!

Additional rubrics

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