A delicious cake with a chocolate sponge base and a cherry filling, time consuming but not difficult to make.
1 c butter (at room temperature)
1 c sugar (for the cake)
1 3⁄4 c flour (slef raising flour)
4 egg (beaten)
1 t baking powder
3 T cocoa (cocoa powder)
3 T sugar (for the filling)
3 c cherries (stoned black cherries, reserve 8 for decoration)
1 t arrowroot
3 T kirsch
2 c cream (heavy cream, whipped to soft peaks)
3 1⁄2 oz chocolate (dark chocolate, grated)
7 T water (boiling water)
- Heat oven to 375º F. Grease and line with paper two deep 8 inch cake pans.
- Sift flour and salt in a bowl.
- Cream butter and sugar until light and fluffy. Incorporate beaten eggs a little at a time.
- Stir in sifted flour.
- Mix cocoa powder with 4 tablespoons boiling water and beat into the cake mixture.
- Divide mixture between the prepared cake pans and bake for 20-25 minutes, or until risen and done.
- Remove sponge cakes from the oven and let them cool a little, the turn out on to a wire rack and let them cool completely.
- In a pan, boil sugar with 3 tablespoons water for 3 minutes.
- Add cherries and simmer on low heat for 2-3 minutes, until the juices run and the cherries are soft but not broken.
- Mix arrowroot with a little cold water and then add to the pan, stirring until thickened.
- Remove from heat. Stir in half the kirsch and allow to cool.
- Slice each chocolate sponge in half horizontally. Sprinkle remaining kirsch on cut sides.
- Spread 1/5 of the whipped cream over one sponge round. Top with 1/3 of the cherries and a little syrup on top.
- Place another round of sponge cake and then 1/5 cream, 1/3 cherries and syrup. Repeat once more and then top with the remaining chocolate sponge round.
- Spread the remaining whipped cream over the sides and the top of the cake.
- Press grated chocolate on the sides of the cake and sprinkle some over the top. Decorate with the reserved fresh cherries.
1 hour, 5 minutes