Chocolate Cake with Sour Cherry Compote & Greek Yogurt Ice Cream

Chocolate Cake with Sour Cherry Compote & Greek Yogurt Ice Cream - Recipe Finder

Chocolate Cake with Sour Cherry Compote & Greek Yogurt Ice Cream

chocolate-cake-with-sour-cherry-compote-amp-greek-yogurt-ice-cream

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 9, Elimination Challenge, Winner

Ingredients

Chocolate Cake:

1 1/2 teaspoon baking powder
1 tablespoons baking soda
2 eggs + 1 egg white
3/4 + 2 tablespoons strong coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla

Sour Cherry Compote:

2 pounds dried sour cherries
2 tablespoons honey
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice

Buttercream:

10 ounces egg whites
20 ounces sugar
20 ounces butter

Chocolate Cake:

9 ounces flour

Chocolate Cake:

15 ounces sugar

Chocolate Cake:

4 1/2 ounces Dutch process cocoa powder

Directions

Chocolate Cake:

1. Preheat oven to 350 F. Sift flour through baking soda into the bowl of a stand mixer. Add remaining ingredients. Whip on high for 3 minutes. Stop mixer, scrape down sides of bowl with a spatula and whip for an additional 2 minutes.

2. Prepare two 8in cake pans with baking spray and line bottom with parchment paper. Bake for 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out with a few moist crumbs.

3. Cool on a rack for one hour. Release cakes from pan. Wrap in plastic wrap and chill in fridge.

Sour Cherry Compote:

1. Place cherries in a bowl and cover with boiling water. Cover bowl in plastic wrap. Let sit 20 minutes.

2. Strain cherries to remove and remaining water. Place cherries in food processor. Blend with remaining ingredients until mixture forms a chunking paste. Adjust flavor with additional juice or vinegar so mixture is tart.

Buttercream:

1. Whip whites and sugar in the bowl of a stand mixer set over a pot of simmering water. Whisk periodically until warm and sugar is dissolved.

2. Place on mixer and whip on high till a stiff meringue is formed and is cooled. Attach paddle attachment and add butter 1 tbsp at a time. Beat until buttercream is emulsified and creamy.

Assembly:

1. Divide buttercream in half and fold in half of the sour cherry mixture.

2. Cut cooled cake layers in half. Top each layer with sour cherry compote and sour cherry buttercream. Stack cake evenly so there are four layers of cake and three layers of filling. Chill cake.

3. Frost outside of cake decoratively with remaining plain buttercream.