Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I recently have a little time, I had been browsing on the web last week. Looking to find new, intriguing thoughts, inspiring recipes that I have never tasted before, to amaze my family with. Searching for a long time but couldn’t find lots of interesting things. Just before I wanted to give up on it, I came across this delicious and easy dessert simply by accident at Suncakemom. The dessert looked so delightful on its snapshot, that called for rapid actions.
It had been not so difficult to imagine just how it is created, its taste and just how much my hubby will probably love it. Actually, it is rather simple to delight the guy in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the webpage and simply followed the step by step instuctions that were combined with superb photos of the procedure. It really makes life rather easy. I can imagine that it’s a slight inconvenience to take photographs down the middle of baking in the kitchen because you will often have gross hands therefore i seriously appreciate the effort and time she put in for making this blogpost and recipe conveniently followed.
With that said I am encouraged to present my very own formulas in the same way. Many thanks for the idea.
I had been tweaking the main mixture to make it for the taste of my family. I can tell you that it was an incredible success. They prized the taste, the consistency and loved having a sweet such as this during a busy week. They ultimately demanded lots more, many more. Thus next time I am not going to make the same mistake. I’m going to twin the amount .
This was inspired by Black Forest Cake from SunCakeMom
Base:
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
Filling:
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Assembly:
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.
