Let’s get straight to the recipe and please do enjoy as much as I have!
Ingredients
Cake
1 cup or 125 g All Purpose Flour
3⁄4 cup or 95 g Cornstarch
1⁄4 cup or 30 g Dutch Cocoa Powder
1 tsp. Salt
5 tbsp. unsalted Butter, melted
1 cup or 200 g Sugar
6 eggs
Cherry Syrup
14 oz. (2 cups, 400 g ) jarred or canned Sour Cherries
1⁄2 cup or 120 ml Cherry juice from 14oz Jar
1⁄2 cup or 120 ml Kirsch (cherry brandy)
1⁄2 cup or 100 g Sugar
Frosting
2 tbsp. unflavored powdered gelatin
2 cups, or 470 ml plus 6 tbsp. milk
1⁄2 cup or 65 g Cornstarch
6 tbsp. sugar
4 cups or 950 ml Heavy Cream, or Double Cream
4 tbsp. kirsch (cherry brandy)
1 tsp. vanilla extract
4 oz. or 110 g bittersweet chocolate
Instructions
Make the cake
Preheat oven to 350 F, 180 C.
2. Grease and flour a deep 9 inch round baking pan.
3. In a large mixing bowl, add the sugar and eggs,
beat at medium speed until tripled in volume, see photos. This will take around 7-8 minutes.
4. In a separate bowl, sieve the flour, salt, cornstarch and cocoa powder.
Then add to the egg batter.
Add the melted butter and using a spatula or large spoon, gently fold the mixture until combined. *** Do not over mix!
5. Transfer to your greased and floured cake pan and place in the oven for about 40 minutes.
Test the center with a skewer to make sure the cake is done.
6. Transfer the cake IN the pan on to a cooling rack and let rest for 15 minutes then carefully turn out from the pan, upside down on to a cooling rack and leave until completely cooled.
7. Using a serrated (like a bread knife), slice the cake into 3 equal layers as the photo. and set aside.
Make the cherry syrup.
8. Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes. (I cut my cherries in half)
9. Place the ½ cup of sugar and ½ cup reserved cherry juice in a medium-size saucepan and under medium heat, stir until the sugar dissolves. Set aside.
10. Add the liquid used for soaking the cherries in the cherry syrup.
Place the cherries on a plate and sort through them to pick a dozen or so nice ones for decorating the top of the cake if you’re not using fresh cherries for the decoration, and divide into 2 equal portions.
Make the frosting:
11. Use a small bowl and add the gelatin and 6 Tbsp milk. Stir. and let sit for 5 minutes. The mixture will get thick.
12. In a medium saucepan, add the cornstarch and sugar with the 2 cups of milk and whisk over medium heat.
Keep stirring to avoid lumps. Once the mixture resembles pudding mixture in thickness, add the gelatin mixture and whisk to combine and the mixture is nice and smooth. (You may need to pop the gelatin mixture in the microwave for 15 seconds to loosen if it has set too soon.)
13. Transfer the gelatin mix to a large bowl and set aside.
14. Using a mixer, add the fresh cream, kirsch and vanilla extract.
Using the whisk attachment, whisk until stiff peaks form. Be careful not to over whisk as your cream will become too stiff and resemble butter!
15. Add half of the whipped cream to the gelatin mixture; stir until smooth using a spatula or hand whisk.
Add remaining whipped cream, and gently fold until the mixture is combined.
To assemble the cake:
16. Start by placing the first layer of your cake on a plate.
Brush generously with the cherry syrup.
Brush all over the surface and right up to the edges.
17. Arrange the first half of the cherries all over the first cake layer. (I cut my cherries in half but you can leave yours whole if you wish).
Then take a spatula and spread ¼ of your frosting mixture all over the cherries.
18. Carefully place the next cake layer on top of the frosting and repeat by brushing cherry syrup all over the surface, adding the second half of your soaked cherries and another ¼ of your frosting mixture. Finish off by adding the third cake layer.
19. Brush more cherry syrup on the top cake layer, again, be generous, and make sure you reach the edges too with the syrup!
Crumb coat the entire cake with a thin layer of frosting and place in the fridge for 30 minutes to firm up.
20. Remove from the fridge and spread the remaining frosting all over the cake.
Feel free to spread with a palette knife, use a piping nozzle or simply spread the frosting ‘roughly’.
Finish off by decorating the top with the reserved cherries and a grating of chocolate.
Place in the fridge for minimum 2 hours, then cut into 12 slices and enjoy!
