Prep 50 mins
Cook 10 mins
Total 60 mins
This chocolate cherry layer cake recipe is a novel take on an established classic that will have all your friends hungry for more.
- 175g dark chocolate, broken into pieces
- 5 eggs
- 175g caster sugar
- 1 tbsp cocoa powder
- -------------- For the filling --------------
- 400g tin black cherries in syrup, drained, keep the syrup
- 4tbsp caster sugar
- 350ml double cream
- Icing sugar to dust
- Melt the chocolate in a bowl over a pan of barely simmering water, making sure the base doesn’t touch the water. Once melted set aside to cool a little.
- Separate the eggs, setting aside the whites. Beat the yolks and the sugar together with an electric hand whisk until pale and creamy. Add the melted chocolate and beat until incorporated. Beat in the cocoa.
- Whisk the egg whites until they are stiff, carefully fold them into the chocolate mixture. Pour into the tin and lightly spread out then bake for 8-10 minutes until risen and slightly coming away from the edges. Turn the cake out onto a wire rack and cool completely.
- Place the saved cherry syrup in a small pan over a medium heat and simmer until reduced to a thick syrup that will coat the back of a spoon. Halve the cherries some of the cherries and set aside.
- Cut out 12 discs of sponge with a 7 cm cutter. You can use the trimmings for little trifles if you like or just nibble on them.
- Beat the cream until just holding its shape and spoon into a piping bag with a medium plain or fluted nozzle.
- Place 6 of the sponge discs on a cake plate and pipe with blobs of the cream. Dot the cherries and drizzle the syrup over the top. Place the other sponges on top then dust with icing sugar and serve.