Sourcherry Chocolate Cake

Today is Alp’s birthday. Yesterday, just one hour before the closing of markets, he asked for a specific cake: Sourcherry chocolate. He is a spoiled one on his birthdays (well, let him be!) Burçe and I ran to the market, started the cake when the sun was still up, and finished it when it was time to sleep. I’m not sure whether this was because the recipe was hard or we were not very skilled… But in any case the “I did”s in this post actually mean “we did with Burçe”.

Arnavutköy Muskat Patisserie screwed our understanding of cake. We can’t imagine any cake other than a sourcherry chocolate cake for the last 15 years!

I actually used this cake once before and loved it. The recipe is from this site. It doesn’t have sugar, flour, gluten (not in the bad sense!). Instead, it has coconut flour, maple syrup and arrowroot. This arrowroot is called as such because native Americans used it for treating arrow wounds.

I didn’t like the cream filling I tried before so this time I decided to follow a method that I was sure. I took Pierre Hermé’s crème patissière recipe from Larousse des Desserts, I prepared a chantille with very cold 40% cream, and mixed the two for a light but tasty cream. I divided the cream in two: For the filling I cooked sourcherries with corn starch until thickened, and for the cream I spread on top, I added cacao.

I didn’t like the colour of cacao cream, so I decided to add another layer of melted chocolate. I was looking forward to tempering chocolate and this was the best occasion!

Frankly, I don’t even know what tempering actually does. To my understanding, it creates a final melted chocolate that is more fluent, thinner and easy to work with. When I was buying a marble piece for decorating our bathroom, I chose a size actually for tempering chocolate! I didn’t fix it so I asked Alp to bring it to kitchen, got some video help and finally made it! Normally I would get a thick chocolate that is not very fluid and end up with a weird shape. (I believe) This time it was fluid, thin and it took longer to harden. I assume it was well tempered, but maybe it was just my wishful thinking…

In any case it looked well, and the taste is, well you need to try it for yourself!

Behind the screen

See how professionnal we worked? The first one is me, very happy playing with the melted chocolate on my bathroom marble, second is the “behind the cake” picture showing our cover ups, third is “look at us we are doing professionnal shooting on the kitchen table with a serious crew” picture! If iPhone can fix this night time pictures’ white balance problem, we will not need to do this. Until then, at least the cover pictures will look good this way!

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My Recipe

Prep Time: Long
Yields: 6


  • For the cake:
  • 1/2 cup butter
  • 1 cup coconut flour
  • 1/2 cup cocoa
  • 2 table spoons arrowroot starch
  • 1/4 tea spoon salt
  • 6 eggs (room temprature)
  • 1 cup coconut milk
  • 1 cup maple syrup
  • 2 tea spoons vanilla extract or half a vanilla pod
  • 2 tea spoons apple cider vinegar
  • 3/2 tea spoons baking soda
  • ---
  • Creme patissiere:
  • 3/2 vanilla pod or 3 tea spoons vanilla extract (add more if you like)
  • 30 gr corn starch
  • 80 gr sugar
  • 35 cl full fat milk + 1-2 table spoons of more milk
  • 4 egg yolks
  • 35 gr butter (room temperature)
  • ---
  • 300 gr cream (at least 30% fat, chilled in the freezer)
  • 2 table spoons cacao
  • 1/2 kg sour cherry
  • 2 tea spoon corn starch
  • ---
  • 300 gr bitter chocolate


  1. For the cake:
  2. Melt the butter, set aside to cool.
  3. Mix the coconut flourt, cacao, salt and arrowroot and set aside.
  4. Preheat the oven to 175C. Butter a few small or one big cake molds. I used 3 small and 1 medium.
  5. Seperate egg yolks and whites.
  6. Mix the egg yolks with coconute mik, maple syrup, vanilla, vinegar and butter.
  7. Whip the egg whites until you have soft peaks.
  8. Mix the egg yolk mixture with flour mixture until homogenous. Add the baking soda last.
  9. Add the 1/3 of the whipped egg whites to this mix, which will make the mixture lighter.
  10. Gently add the remaining whites by folding.
  11. Cook for 25 minutes. You may check with a toothpick.
  12. Cut to layers after it cools down.
  13. ---
  14. Creme patissiere:
  15. Add the starch and half of the sugar in a pot. Add the milk while mixing. Add the vanilla, mix until it simmers. Take it off the stove immediately after it starts simmering.
  16. Whip the egg yolks and the remaining sugar for 3 minutes with a mixer. Add 1-2 table spoons of milk at the end.
  17. Add the egg yolk mixuter to the cooked cream, mix well and cook stirring until simmer. Take it off the heat when it simmers and put the pot in an ice bath. Keep stirring occasionally.
  18. Add the butter when mixture cools down a bit (note that it should be warm to melt the butter). Mix well and set aside to let it cool down to room temperature.
  19. ---
  20. Whip the chilled cream to make chantilly (you may add a bit salt and/or sugar).
  21. Add the chantilly to cooled down cream.
  22. Split the cream into two.
  23. Set a few cherries a side for decoration. Heat the rest of the cherries. Add the starch when they release juice but before the juice warms too much. Mix well and cook until thickened. Set aside to cool.
  24. Add half of the cream into the cherry mix and mix the other half with two table spoons of cacao. Let it cool in the fridge.
  25. Put the cherry cream between layers of cake and cover the cake with the cacao cream
  26. ---
  27. Melt the chocolate (bain marie) and temper it as you like (optional, but it will look better tempered).
  28. I used the following method: put 2/3 of the melted chocolate on marble, spread and fold until it cools down. Add the cool (but not hardened) chocolate back into bain marie where the rest of the melted chocoloate stayed. Heat for a couple of minutes by stirring. Cover the cake with it.
  29. Decorate with cherries before the chocolate sets. Leave it to rest in the fridge for at least a few hours, preferrably overnight.

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