How to cook
Start by making the chocolate cream. Heat the cream without boiling and break the chocolates into it. Stir, until it has completely melted. Beat the egg yolks in a water bath and add them in a thin stream to the warm, but not hot, chocolate.
Refrigerate the mixture for 1 hour, by stirring it periodically. As soon as it has hardened enough, add the beaten egg whites and stir with a spatula, until a homogneous mixture is obtained.
For the cherry cream, briefly beat the mascarpone with the powdered sugar. Whip the cream separately and gradually add it to the mascarpone.
Mix with a spatula and add the chopped cherries. While the chocolate ganache is in the fridge and setting, make the cake layers. In a bowl, combine all the dry ingredients and mix well.
Mix the eggs, oil, ayran, mix and add them to the dry ingredients. Everything is mixed and then hot coffee is added. Mix again, until a homogeneous mixture is obtained. Divide the mixture into three equal parts.
Line a cake tin with baking paper and lightly grease the sides. The tin I used was 10″ (26 cm) in diameter. Bake three cake layers. Bake in a preheated oven at 360°F (180°C). The cakes bake relatively quickly in about 10 minutes, but check with a toothpick. Allow the prepared cake layers to cool completely.
Place one completely cooled sponge cake layer in a cake tin and spread the chocolate cream. Cover with the second sponge cake layer and add the cherry cream. Place the last sponge cake layer, press lightly with your fingers and cover it with the remaining chocolate ganache. Refrigerate for 1 night.
The chocolate cake decoration is optional. I used several cherries.
The chocolate cherry cake is ready.