| Prep Time | 1 hour |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 30 oz/850g can whole pitted cherries 18 ounces/500g after draining - I used 2 15oz cans
- 1/2 cup/60ml Kirsch to soak drained cherries
- 4 tbsp Kirsch to sprinkle on cake layers
- 1 tsp Kirsch to add while whipping cream
- 2 tbsp corn starch
Cake
- 6 large Eggs room temperature
- 3/4 cup/150g White Sugar
- 1 tsp Vanilla Extract
- 1/2 cup/70g All Purpose Flour
- 1/4 cup/20g unsweetened cocoa powder
- pinch of salt
- 3 tbsp melted butter
Cream
- 2.5cups/560ml heavy cream
- 5 tbsps powdered sugar
- 1 tsp Kirsch
Topping
- 2 ounces shaved chocolate optional
Ingredients
Cake
Cream
Topping
|
|
Instructions
- Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius
- Grease cake pan with butter on bottom and sides. Put parchment paper on bottom and grease top with butter.
- Sift cocoa powder, flour and salt together, set aside.
- In a mixer, beat 6 eggs with sugar and vanilla on speed 6 for about 10 minutes until pale, thick and ribbons are formed. To this bowl, fold in dry sifted mixture in two parts. Take a big spoonful of this mixture and put in a bowl. Add melted butter and mix well. Fold this into the first bowl. Pour batter into prepared pan and bake immediately in heated oven. Cook for 30 minutes or until toothpick inserted in middle of cake comes out clean. Cool cake on rack.
- Drain cherries into a measuring cup, saving juice. Pour 1/2 cup of Kirsch over drained cherries in a bowl, mix and leave aside for an hour or overnight. Drain the soaked cherries into the first cup with juice. You will have a total of about 2 cups juice. Take a few tablespoons of this juice and put in a cup. Add 2 tbsps cornstarch and make a smooth slurry. Pour the 2 cups juice into a saucepan and bring to a boil. Add cornstarch slurry and cook 1 minute. Set aside to cool. Put aside 12 cherries. Put remaining cherries in a bowl and add 3 tbsps of the cooled, thick cherry sauce, mix well. Save the remaining sauce for another use.
- Beat cold heavy cream in a mixer with 5 tbsp powdered sugar and tsp Kirsch. Beat until stiff peaks.
- Remove cooled cake from pan and place on serving platter. Cut in half to make 2 layers. Sprinkle approximately 2 tbsps Kirsch on bottom layer. Top with cherry filling. Top with some whipped cream. Save a little whipped cream to pipe on top of cake. Place second layer of cake on top and press lightly. Sprinkle about 2 tbsps Kirsch on top layer. Frost top and sides of cake with remaining whipped cream. Pipe 12 rosettes and place a cherry on top of each rosette. Make sure cherry is not too wet. Shave a bar of chocolate with a peeler and place some shavings on the middle of the cake.
- Cake tests best the next day, so make it a day ahead.
Recipe Notes
Recent Comments