Celebration Cherry and Chocolate Cake
1 hr 15 min.
- For the filling
- 2 cups double cream
- 2 tablespoons powdered sugar
- ½ cup kirsch
- 1.333 cups black cherry jam
1 Cutting board, 1 Small knife, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 Fine grater, 1 Citrus juicer, 1 Paper towel, 1 Small bowl, 1 Baking sheet, 1 kleiner Whisk
For the cake: heat the oven to 180C, 350F, gas 4. Grease and line a deep 26cm|10 1/2" springform cake tin.
Whisk the eggs and sugar in a mixing bowl, until light and fluffy and a ribbon-like trail forms when the whisk is removed.
Sift in the flour and cocoa powder and gently fold in until blended. Pour the mixture into the prepared tin and bake for about 55 minutes, until risen and cooked through. Cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool.
For the filling: whisk the cream until thickened. sift in the icing sugar and 2 tbsp kirsch and whisk until thick.
Cut the cake into 3 layers, using a bread knife. Sprinkle the cake layers with the remaining kirsch.
Spread half the jam over the lower layer, then half the cream. Place the second layer of cake on top and repeat with most of the remaining jam and all the cream.
Lay the top layer of cake in place and spread with a thin layer of jam. Sprinkle with grated chocolate and place the cherries on top.