Here is one of our favourite cake and recipe that I love making for family and friends.
Perfect for Sunday roast dessert, birthdays or any occasion. Yummy!
This light chocolate sponge, moistened with Cherry Brandy or Kirsch and layered with cherries and fresh whipped cream, is still one of the most popular of all the chocolate gâteaux.
- 6 eggs (medium)
- 200g caster sugar
- 5 ml vanilla essence
- 50g plain flour
- 50g cocoa powder
- 115g unsalted butter, melted
FOR THE FILLING and TOPPING
- 60ml Cherry Brandy or Kirsch
- 600ml double or whipping cream
- 2tbsp of cocoa powder
- 30ml / 2tbsp icing sugar
- 2.5ml / 1/2 tsp vanilla essence
- Chocolate shavings
- 675g stoned morello cherries, drained
- 100g glazed cherries
Preheat the oven to 180C. Grease two 8 inches sandwich cake tins and line the base of each with non-stick baking paper. Using an electric mixer whisk the eggs with the sugar and vanilla essence in a large bowl until pale and very thick.
The mixture should hold a firm trail when the whisk is lifted.
The batter consistency should look like a milkshake in comparison, do not over mix.
Sift the flour and cocoa over the mixture and fold in lightly and evenly (be patient). Stir in the melted butter. Divide the mixture among the prepared cake tins, smoothing them level.
Bake for 18 to 20 minutes, until risen and springy to the touch. Leave to cool in the tins for about 5 minutes, then turn out on the wire racks and leave to cool completely.
Prick each layer all over with a skewer or fork, then sprinkle with the brandy. Whip the cream in a bowl until it starts to thicken, then beat in the icing sugar, cocoa powder and vanilla essence until the mixture begins to hold its shape.
Sandwich the cake with a thick layer of cream and morello cherries. Spread the remaining cream all over the cake or pipe some swirl all over it. Press grated chocolate over the sides and decorate the top with chocolate shavings and cherries.
Thanks for reading.