Fasting Chocolate and Sour Cherry Cake

The combination of sour cherries and chocolate is one of the most successful pairings. Sweet and tart, it is the ideal dessert. I have always liked it, and I was curious to try making this fasting cake that I see everywhere myself. It is easy to make and quite filling (I ate about 4 corners and had to stop). For approximately 10-12 servings, you need: Sponge: 1 and a half cups of flour, 1 and a half cups of sour cherry juice/water, 7 tablespoons of oil, 3 heaping tablespoons of cocoa, 1 cup of sugar, 10g of baking powder, 1/2 teaspoon of salt, 3 tablespoons of sour cherry jam, lemon zest and vanilla (optional). Sponge glaze: 100 ml water, 2 tablespoons cocoa, 2 tablespoons sugar, 2 tablespoons oil, a little vanilla. Cream: 400 ml sour cherry juice, 4 tablespoons semolina, 4 tablespoons sugar, a little salt. You also need sour cherries from compote (as many as you like). We start by making the sponge, mixing the water/sour cherry juice, sugar, oil, salt, and flavorings very well. We mix until all the sugar is dissolved. Then we add the flour, cocoa, and baking powder and mix until smooth. At the end, we incorporate the jam. I divided the batter into 2 equal parts and baked it in separate tins for 20 minutes at 180 degrees. Meanwhile, I made the glaze. I put everything to boil for 1-2 minutes until the sugar melted, stirring frequently. Set the glaze aside, and after taking the sponge out of the oven, drizzle it with the glaze once it has cooled slightly. *The glaze can be lukewarm or cold, it doesn't matter. For the cream, I put the juice, sugar, and salt on the heat, and when it started to bubble, I added the semolina and mixed well with a whisk. Stir constantly and let it cook for 2-3 minutes. Spread all the (lukewarm) cream over the first glazed and cooled sponge. Level it, add the sour cherries, and cover with the second sponge. Easy but meticulous. Good luck!