Recently when Katherine turned 16 she asked for this cake. This cake has been a favourite for years, ever since my mum gave me Beverley Sutherland Smiths Decadent Desserts cookbook. This cake graces the cover and so it was one of the first beautiful recipes that we made out of that book which has fast become my favourite cookbook. After making it once or twice I decided to substitute the cream with a dense chocolate mousse, I have never used straight whipped cream again. I have changed the recipe slightly to fit my baking dish, as I only have one dish I make the cake twice so I will give the directions for one cake and you just have to make it twice. This cake will serve up to 18 people, and keeps well for a few days in the fridge (good luck trying to keep it there for a couple of days). As it is a cake that you assemble sideways it is really easy to make one or two more cakes to make it bigger.
Syrup
1/3 cup sugar
3/4 cup water
2 tbsp brandy (optional)
2 tbsp kirsch (also optional)
OR I use the juice from the cherries or strong coffee mixed with vanilla
Pour the mixture into the baking dish and level the top. Bake in a moderate oven, (180C), for 18 to 20 minutes, or until firm to touch.
Cut the cakes into three long strips and then, using scissors, cut through the paper. It will be still attached.
Chocolate cake
2 tbsp + 2 tsp plain flour (gluten free works well too)
4 tbsp + 2 tsp cocoa
Pinch salt
5 eggs
1/2 cup castor sugar
pinch cream of tartar
2 tbsp + 2 tsp plain flour (gluten free works well too)
4 tbsp + 2 tsp cocoa
Pinch salt
5 eggs
1/2 cup castor sugar
pinch cream of tartar
Syrup
1/3 cup sugar
3/4 cup water
2 tbsp brandy (optional)
2 tbsp kirsch (also optional)
OR I use the juice from the cherries or strong coffee mixed with vanilla
Filling
2 cups cream
1 tsp vanilla essence
750 g cooked cherries
or 2 x 450 g cans pitted
dark cherries, well drained
Or refer to Chocolate Velvet Mousse
2 cups cream
1 tsp vanilla essence
750 g cooked cherries
or 2 x 450 g cans pitted
dark cherries, well drained
Or refer to Chocolate Velvet Mousse
To Finish Cake
Additional 600ml cream
1 tbsp sugar
Lots of chocolate shavings
or curls
Icing sugar (optional)
To make the Cake
Butter the base of a baking dish . Line the base and sides with non-stick baking paper. Lightly brush this again with some melted unsalted butter. I used foil here as we had run out of baking paper, foil works ok, but baking paper is better, I also sifted a bit of cocoa onto it.
Additional 600ml cream
1 tbsp sugar
Lots of chocolate shavings
or curls
Icing sugar (optional)
To make the Cake
Butter the base of a baking dish . Line the base and sides with non-stick baking paper. Lightly brush this again with some melted unsalted butter. I used foil here as we had run out of baking paper, foil works ok, but baking paper is better, I also sifted a bit of cocoa onto it.
Sift the flour with the cocoa and salt onto a piece of greaseproof paper.
Separate the eggs and beat the whites with cream of tartar until stiff. Add the sugar and beat until glossy.
With beater on low speed fold in the flour and cocoa mixture
Keep the beater on low and fold in the egg yolks until it is well mixed
Pour the mixture into the baking dish and level the top. Bake in a moderate oven, (180C), for 18 to 20 minutes, or until firm to touch.
Remove from the tin by lifting or sliding out the cake, still on the paper, and leave to cool.
Do not remove the cakes from the paper as it makes them easier to handle when they are assembled.
Do not remove the cakes from the paper as it makes them easier to handle when they are assembled.
To make the Syrup
Heat the water and sugar until the sugar has dissolved, then turn up the heat and cook until reduced to half. Add the brandy and kirsch and allow to cool. OR as stated in ingredients list use the juice from the cherries, or make very strong coffee and mix vanilla extract with it.
To make the Filling and Assemble
Whip the cream until it is stiff. Add the vanilla and mix through. Or make chocolate mousse.
Heat the water and sugar until the sugar has dissolved, then turn up the heat and cook until reduced to half. Add the brandy and kirsch and allow to cool. OR as stated in ingredients list use the juice from the cherries, or make very strong coffee and mix vanilla extract with it.
To make the Filling and Assemble
Whip the cream until it is stiff. Add the vanilla and mix through. Or make chocolate mousse.
Cut the cakes into three long strips and then, using scissors, cut through the paper. It will be still attached.
Brush one strip of cake with a little syrup, then spread with some cream and press some cherries into the cream. Have your serving platter ready, something about the size of a pizza tray, a dinner plate is too small.
Roll the cake up like a Swiss roll, quite firmly peeling it away from the paper. Place in the centre of the tray. Take a second strip of cake on the paper and put around the outside of the first one, once again peeling away the paper.
It will be a little messy but once chilled it will hold and you can easily tidy it. Continue until you have used up all the cake, cream and cherries. Spread any mousse that has oozed out on top of the cake. Cover lightly with some plastic wrap and chill.
To Finish
Whip the cream until it holds stiff peaks and add the sugar. Beat through. Spread over the top and sides of the cake. Cover generously with chocolate shavings or curls, or both.
To Finish
Whip the cream until it holds stiff peaks and add the sugar. Beat through. Spread over the top and sides of the cake. Cover generously with chocolate shavings or curls, or both.
As you can see the cake is very lopsided, looks like a complete disaster, especially after I remembered that my plate was too small and had to invert it onto a tray. But once it is all covered with cream and chocolate curls it looks like a masterpiece.
Next post I will put the recipe up for the chocolate mousse and curls.
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