Surprisingly, now that I think about it, I don’t have much to say, this cake speaks for itself. Velvety soft cheesecake cream full of cherries on the inside, liquid chocolate hell melt in mouth brownies at the top and bottom of the cake. Externally, a rich, silky frosting that encloses a juicy sauce with whole cherries leaving only a few cherry sauce drops to run like a ruby tear here and there! Simple things…

Ingredients

For the chocolate brownies

• 380 g sugar
• 220 g flour
• 90 g cocoa
• 1 and 1/4 tsp baking powder
• 1 and 1/4 tsp baking soda
• 1 tsp salt
• 2 eggs
• 250 g milk
• 120 g seed oil
• Vanilla extract
• 1 cup boiling water

For the cheesecake cream

• 400 g cream cheese
• 1/2 cup powdered sugar (60 g)
• A little salt
• 2 eggs
• 1/3 cup yogurt (70-80 g)
• Vanilla extract
• 1 cup cherry sauce

For the cake frosting

• 400 g cream cheese
• 110 g butter at room temperature
• Vanilla extract
• 2.5 cups powdered sugar (185 g)
• 1 cup cherry sauce
• Grated couverture for sprinkling

For the cherry sauce, you can click on one of the links below

• Cherry sauce and how to pit the cherries without a pitter
• Cherry sauce, easy and quick

You will also need

3 tins or springform pans 20-25 cm in diameter. I use 3 single-use tins 23 cm in diameter.  Depending on the diameter of your pan, your cake will be taller or shorter.

Preparation

For the chocolate brownies

In a bowl or straight into the mixer bowl, mix the solid ingredients first, ie sugar, flour, cocoa, baking powder, baking soda and salt.

Add the eggs, milk, oil, vanilla and beat on medium speed for two minutes.

Then add the boiling water little by little. The mixture will be very thin.

Divide it into two buttered and lightly floured pans. Bake in a preheated oven at 180 C for 30-35 minutes, until you dip a toothpick in the centre and it comes out clean. Set aside to cool.

For the cheesecake cream

Preheat the oven to 160 C and bring a jug of water to a boil. Butter or grease a pan and spread baking paper on the bottom. Fold the baking paper several times and cut according to the dimensions of the pan to fit exactly.

1. Beat the cream cheese with the powdered sugar and salt in the mixer.
2. Add the eggs one by one.
3. Add the yogurt and vanilla.
4. Pour the mixture into the pan.

Place the cherries from the cherry sauce on the surface and press them gently inside the cream.

Pour the remaining syrup, from the cherry sauce, in drops. And now release your creative talent and improvise by swirling the droplets. This is a lot of fun, I like it …

Place the pan in a larger pan. There, in the largest pan, carefully empty the boiling water, you prepared, and fill it until the water reaches halfway from the small pan with the cream. Transfer the pans to your oven and bake at 160 C for 45-55 minutes. When you take it out, let it cool for a while and then put it in the fridge to cool completely. You can prepare it from the previous day and leave it in the fridge overnight.

For the frosting

1. Beat the cream cheese, butter and vanilla in the mixer.
2. Add the powdered sugar and beat until the mixture is smooth. Place the cream in the refrigerator to thicken so that you can spread it easily. It’s convenient to prepare both creams from the previous day and put them in the fridge. That way the cream’s temperature will be perfect and you’ll divide the work into halves. Also, instead of frosting cream, you can cover the cake with whipped cream.

How to assemble

Take the pan with the cheesecake cream off the fridge and with a knife gently peel it off the walls around it, although it usually comes off on its own. Remove one of the two cakes from the pan and place it on top of the cheesecake cream.

Put a plate upside down on top of them and turn them all upside down so that the cake is on the bottom and the cream is on top. Remove the pan from the cream.

Remove the baking paper. Be careful not to forget it because it is translucent!

Take the second cake and place it on top.

Cover the whole cake with the frosting cream and create round patterns with a piping bag around the surface and leave an empty space in the middle to spread the cherry sauce.

Grate couverture and spread the second cup of cherry sauce in the centre.

What do you think? Let’s see what’s inside…

Let me treat you a piece of cake…

Enjoy!

Nanà…