This cake is a real treat.
The rich but light chocolate cake lends itself well to the sweet cherries and airy whip cream. The dark chocolate adds a layer of bitterness to all the sweetness. And the chocolate sprinkles add extra texture and crunch. (They aren't rainbow sprinkles, but we'll make an exception this time). With a little Kirsch between the layers, we're doing okay!
Ingredients (Cake Batter):
- 235g sugar
- 80g butter
- 5g salt
- 160g pastry flour
- 45g cocoa powder
- 2.5g baking soda
- 5g baking powder
- 160ml water
- 5g vanilla
- 3 eggs
- 300g cherries (reserve the juices)
- 1L whipping cream
- 80g sugar
- 5g Vanilla
- 150g dark chocolate shavings
- Chocolate sprinkles
- Set oven to 350F
- Cream the butter, sugar and salt. Scrape down the bowl
- Sift the remaining dry ingredients together, and add to the butter/sugar mixture. Pour the water over top
- Mix on medium speed for 5 minutes. Stop to scrape down the bowl, and mix again for another minute
- Add the eggs and vanilla, then mix on medium speed for 1 minute. Scrape down, then mix on high speed for one minute. The batter should resemble a light chocolate mousse.
- Add batter to a well greased 9" cake pan. Smooth with an offset Spatula. Bake for 30-40 minutes until a toothpick comes out moist but not wet.
Steps (Filling and Masking):
- Whip cream, vanilla and sugar into stiff peaks. Set aside
- Once fully cool, but the cake into three layers. Brush each layer with cherry juice and Kirsch (adjust juice to booze ratio as you see fit)
- Cover the first layer with a thin layer of cream. Pipe a rim of cream around the edges, and fill inside with cherries. Repeat for the next layer.
- Once all three layers are in place, mask the entire cake with the whip cream
- Cover the sides of the cake with the chocolate sprinkles
- Pipe rosettes on the top of the cake, and top with amarena cherries
- Pile the chocolate shavings into the centre of the cake