Ingredients :
chocolate cake
9 large eggs at room temperature
1 cup caster sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
4 tablespoons of unsalted butter
1 teaspoon of vanilla extract
Soaked cherries
3 cups washed, dried and pitted fresh cherries
12 cherries to decorate
3 tablespoons of kirsch cherry liqueur
Whipped cream
4 cups heavy cream
1/2 cup powdered sugar
1 tablespoon of vanilla extract
1 tablespoon cherry kirsch liqueur
Simple syrup
1/2 cup boiling water
1/2 cup granulated sugar
2 tablespoons of kirsch
Chocolate chips
1 cup of dark chocolate
Chocolate ganache
1 cup of dark chocolate
1/2 cup heavy cream
Instructions :
Preheat a fan oven to 140°C (275°F) or a conventional oven to 160°C (320°F). For this recipe, you will need two 8-inch cake pans. Very lightly spray the bottom of each cake pan with cooking oil and line with parchment paper. Put aside.
Pass the cocoa powder and flour through a sieve into a mixing bowl. Use a whisk to mix. Put aside.
Add the eggs to the bowl of a stand mixer. You can make this recipe using an electric mixer. If you’re using a stand mixer, equip it with a balloon whisk. Whisk on high speed for 1 minute until foamy. Then add the sugar while the mixer is on 1 tablespoon at a time until it is all in the egg mixture. Mix on high speed for 8 minutes. The mixture will become thick and glossy.
Add 1/3 of the flour mixture and use a spatula to gently incorporate the beaten egg mixture. Add another 1/3 and repeat until all the flour is incorporated. Just a note, make sure you scrape all the way to the bottom as you fold as the flour may sink to the bottom of the bowl. .
Add the vanilla extract and lightly drizzle the melted and cooled butter with one hand while gently incorporating it into the mixture.
Divide the cake mixture into your cake pans and bake for 20-25 minutes. Let cool for 10 minutes before running a knife around the outside to loosen the cakes from the pans. Transfer to a cooling rack to cool to room temperature. Once they have, use a large serrated knife or cake leveler to cut each cake in half, leaving you with 4 layers of cake. Once you’ve made the syrup (in the next step), soak each cake layer in the cooled syrup, using a spread to spread it evenly around the cake.
Simple syrup
Add boiling water and sugar to a large mixing bowl. Use a whisk to mix until the sugar is dissolved. Add the kirsch and mix. Let cool to room temperature
Soaked cherries
To prepare the cherries, you will need a cherry pitter. Make sure your cherries are washed and dried, then pit them using a cherry pitter. Place in a large mixing bowl with the kirsch and fold. Cover with plastic wrap and let soak for 30 minutes.
Whipped cream
Add the heavy cream to a large mixing bowl with the powdered sugar and vanilla bean paste. If using a stand mixer, use a balloon whisk and whip until soft peaks form. You will know you have reached soft peaks because the cream will have thickened but not enough to hold its shape. Add the kirsch and continue to whisk at high speed until stiff peaks form. All in about 2-3 minutes. You will need to add about 1/4 of the cream aside for the top of the cake.
Chocolate chips
Pour the melted chocolate into the bottom of a baking tray and spread it out using a spatula or spoon. Allow to harden completely. Next, use a spoon to shave the chocolate. Transfer the shavings to a bowl and let cool in the refrigerator.
Chocolate ganache
Add the chocolate and cream to a large microwave-safe bowl. Microwave for 20 seconds at a time, stirring each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you can melt it using a water bath. Fill a medium-sized pot 1/3 of the way with water. Bring to a boil. Place a bowl with the chocolate and cream on top and mix gently until the mixture is completely melted and smooth. Let return to room temperature.
Let’s put it together!
All right! Everything is ready to go! Let’s start assembling this cake. Start a cake layer on your cake serving platter. Garnish with a spatula filled with cream. Distribute using a spatula or spoon then add 1/3 of the soaked cherries. Add the next layer and repeat until all four layers are assembled.
Add the remaining cream around your cake and on top and spread it as neatly as possible using a spatula. Add the chocolate shavings to the sides of the cake.
Fit the end of a piping bag with an open star tip and pipe swirls of cream on top. Finish by pouring the room temperature chocolate ganache into the middle of the cake. Finish by adding fresh cherries to each swirl.
Remarks
Storage :
Cupcakes can be stored in an airtight container for up to three days.
If you are making this cake for children or people who cannot drink alcohol, omit the kirsch in the recipe at each step. Add 2 tablespoons of sugar to the cherries and soak them.
