Ingredients
Equipment
Method
Prepare the Chocolate Sponge
- Preheat your oven to 360°F . Grease one 10 inch cake pan. I like to put parchment paper on the bottom.
- In a bowl, mix the flour, cocoa powder, and baking powder, then sift the mixture through a sifter. Avoid stirring the flour mixture again to maintain its light and airy texture.
- Separate the eggs, and whip the egg whites until fully whipped. Make sure to not over whip.
- In a separate bowl add the egg yolks, water, and sugar and with a whisk attachment whisk until doubled in size airy.
- Gently fold in the flour mixture, making sure not to overmix, but ensuring the flour is well incorporated.
- Last fold in the whipped egg whites. You want to be careful to not use to much force and keep as much air in the batter as possible.
- Pour your batter into a prepared cake pan.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Cherry Filling
- Strain Cherries, making sure to save the juice. Set aside 12 cherries for garnish.
- In a small saucepan, combine the 150ml reserved cherry juice, sugar, cornstarch, and lemon.
- Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the drained cherries. Let cool.
Prepare the Whipped Cream Frosting
- In a large bowl, whip the heavy cream until soft peaks form.
- If using powdered sugar gradually add it, continuing to whip until stiff peaks form. I would recommend 2-3 tbs of powder sugar max. Typically the whip is not overly sweet.
Assemble the Cake
- Once the cake layers are completely cool, cut the cake in 3 layers. See recommended knife for cutting below.
- Place one layer on a serving plate.
- Take 1/3 of your whip cream and fill into a piping bag with a 1M attachment.
- On your first layer, pipe a border of whipped cream around the cake to prevent the cherry filling from leaking out the sides. See Picture Below
- Spread all of the cherry filling over the top, followed by a layer of whip cream.
- Carefully place the second layer on top. Take some Kirschwasser or Cherry Brandy, and drizzle it on top of the cake layer. Frost the top with whipped cream.
- Carefully place the third layer on top. Take some Kirschwasser or Cherry Brandy, and drizzle it on top of the cake layer. Frost the top with whipped cream.
- Take the rest of your whip cream and completely frost your whole cake with the whip cream.
- Pipe 12 whip cream swirls on top, placing the cherries on top.
- Garnish with chocolate shavings.