Chocolate Cherry Cake

Quick cake based on chocolate biscuit, stuffed with sour cream and cherries in own juice. You can cook a biscuit in a slow cooker.

Ingredients

• Eggs - 5 pcs.
• Sugar - 250 g (160 g for dough + 90 g for cream)
• Vanilla sugar - 10 g
• Cocoa - 2 tbsp. l.
• Soda - 1/2 tsp
• Lemon juice - 2 tbsp. l.
• Flour - 160 g
• Sour cream 20% - 300 g
• Cherry - 3 tbsp. l.
• Cinnamon - 1/2 tsp

Directions

1. Separate whites from yolks.
2. Beat the protein first with a pinch of salt, then gradually add half the sugar with vanilla sugar, beat until stable peaks.
3. Sift the flour twice with cocoa in order to saturate the flour with oxygen.
4. Add flour with cocoa, pounded yolk with sugar to whipped proteins.
5. In a separate container, extinguish the soda with lemon. Pour the mixture into the dough, mix, let stand for two to three minutes.
6. Line the multicooker bowl with parchment paper, pour the dough into it.
7. Set the baking mode to 45 minutes, temperature to 150 degrees.
8. Cut the cake into two parts, the bottom layer should be thicker than the "cap".
9. Using a spoon, scoop out the middle of the biscuit, leave the sides about 0.5-1 cm wide, and the bottom, also about 1 cm.
10. We do the same with the hat. We do not eat the pulp, we do not throw it away, we leave it. We soak the cakes with cherry juice, approximately 3 tbsp. l..
11. In the middle we pour a pre-prepared cream - sour cream, grated with sugar and cinnamon. We spread the cherry and the pulp that remained from the middle of the biscuit, crumble it on top. Then cover with a hat. We send it to the refrigerator for at least 3 hours, and preferably at night.
12. Sprinkle the finished cake with powdered sugar and cocoa using a stencil (optional).
13. Enjoy your meal!