Rich, beautiful and easy to prepare cake. Nice combination of cherries, cream and chocolate. So simple and still very spectacular.

 

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Method

Use a  20cm round cake tin and line the bottom of it with baking paper, there is no need to grease the sides. Preheat the oven to 170°C (340°F).

Put all the dry ingredients in a bowl and mix it well. In a separate bowl mix all the wet ingredients. Combine both bowls together and stir it well with a spatula. 

Pure the batter in to prepared tin and make it smooth with back of the spoon.

Bake for about 60 minutes, check to see if the cake is done by inserting a toothpick in the middle, if the toothpick is dry it means the cake is done.
Once done, let it cool in the tin.

Draining the cherries, remember to save the juice.

After the cake cools down using sharp knife cut alone the sides to make the cake lose. Remove the ring, and baking paper from the bottom of the cake. Cut the cake into three slices. Place the top slice of the cake on the bottom of the cake plater, top up. Cut the tip of the slice to make it more level.

To prepare the cream, whip the cream with the icing sugar until stiff, add the mascarpone and 1 tablespoon of kirsch. Mix it with a spatula until well mixed.

Mix 2 tablespoons of kirsch with the reserved cherrie juice and drizzle 1/3 of the juice over the first slice.

Spred 1/3 of the cream on top of that cake slice and arrange half of the cherres on top. Repeat it with the second slice. Leave few cherries for decoration if you want. Cover the second slice of cake with the third. Put the rest of the cream on top of the last layer and spread it evenly. If you want your cream to look nice and smooth dip a knife into hot water and then gently smooth the cream.  For chocolate shavings use a vegetable peeler to shave the chocolat. Sprinkle the chocolate shavings on the sides and on top of the cake. Let it cool in a fridge for few hours before serving.

 

 

Ingredients  cake                    

  • 4 large eggs
  • 200ml full fat milk
  • 170ml sunflower oil
  • 1 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • 60g coca powder
  • 1/2 teaspoon of soda
  • 1 1/4 teaspoon of baking powder

Ingredients for the filliing

  • jar of pitted cherries, drained, reserve the juice
  • 3 tablespoon kirsch
  • 250g mascarpone
  • 250ml whipped cream
  • 3 tablespoons of icing sugar
  • 20grams 70% dark chocolate