Whipping a cake never requires any special occasion or an excuse for me. If I am not mistaken I do bake as often as I can. Trying and testing with varieties of dry fruits, fresh fruits and sampling with nuts ignites my passions and keeps me rolling. I just enjoy shifting all ingredients in the baking pan, turning down the oven and wandering around while the oven does all the work.. After sometime, delicious aroma starts to waft through the house and as the kitchen warms up it is time for me to devour every crumb.
Ever since I have started baking from my 12th grade I have experimented replacing and substituting ingredients but never taken chances with the raising agents that gives life and lift to the cake .Even though the cake tastes delicious but the soft and porous texture makes a lot more difference. Once I remember I was baking at my in laws place and I used Sodium benzoate (preservative) instead soda bi carbonate by mistake and cake turned out to be rock hard. It was such an embarrassment when they were eagerly waiting for their lions share.
I have been visualizing this cherry compote and chocolate combo cake since ages and during my recent visit to the farmers market I quickly grabbed a carton of fresh cherry and happily skipped home to warm the oven and get my mittens ready.
NOTE- This post has been recently (updated 2018) and has combination of old and new photos. I love the way how my photography and styling has made progression over the years, I am sure this noticeable. Here are the original photos ( 2008) that I would like to keep it as well.
How to make Cherry Compote
¼ cup sugarCombine the pitted cherry and sugar in a saucepan and keep stirring on a medium fire till the mixture thickens and resembles like this. Remove and cool it.
HOW TO MAKE A SUPER MOIST AND DELICIOUS CHOCOLATE CAKE
HOW TO MAKE WARM CHOCOLATE SAUCE
Combine 150g dark chocolate with 125 ml of pure cream and vanilla essence in a small saucepan and stir over medium to low heat until chocolate melts and the ingredients are well combined. Remove from heat and serve warm or at room temperature. (The sauce will thicken as it cools.) Store in an airtight jar in the fridge for up to 1 week. Pour the sauce and arrange cherries on the top and serve…