This was specially made on my husbands request. This might look very difficult but trust me follow these steps and you will get a perfect cake within few hours.
For the cake:
125 grams butter (room temperature)
3/4th measurement cup sugar
3/4th measurement cup all purpose flour
1/4th measurement cup coco powder
1/2 tea spoon baking powder
1 tea spoon vanilla essence
500 ml Heavy Cream (cream more then 35% to 40% fat)
1/4 cup confectionary sugar
1container of caned cherries with syrup
1 small slab dark chocolate
First step is to make chocolate sponge cake:
Grease a 9 inch pan with some butter and keep aside
Mix the coco powder, all purpose flour and baking powder together and keep aside.
Pre heat the oven to 180 Degree C thats 350 Degree F.
Cream the butter and sugar together and beat for 5 minutes on Medium to high flame.
Now add 1 eggs at a time and beat till all the egg’s and butter is well combined and mix on medium speed for 3 to 4 minutes.
Now add the mixture of coco powder, all purpose flour and baking powder in 3 addition to the butter and egg and mix. Beat on medium speed for 3 to 4 minutes.
Now pour the batter in the cake tin and use a spoon or a spatula to smoothen the surface.
Bake for 30 minutes in a preheated oven at 180 degree C or till tooth pick inserted in the center comes out clean (the cake will start shrinking from the side).
Let it cool down completely and then remove the cake and slice it in 3 equal parts.
Separate the cherries and the syrup.
Keep 5 to 6 cherries aside for garnishing.
If its seeded cherries then you will have to remove the seeds of the rest of the cherries.
Heat 1 cup of cherry syrup and 2 table spoon of sugar if required.
Fresh Whipping cream Frosting:
Whip the cream and confectionary sugar till you get stiff peak.
If you over beat the heavy cream it will become butter. So be very careful when beating.
Last is Assembling the cake:
Fill the pipping bag with some whipping cream.
Place 1 cake slice and then spread 2 to 3 table spoon of cherry syrup then place some whipping cream and spread, sprinkle 1/2 of cherries and then place another cake slice. Again spread cherry syrup and whipping cream, sprinkle remaining cherries and then place the 3rd slice of chocolate cake, spread the cherry syrup and then rest of the whipping cream, spread the cream on the outer surface of the cake.
Now use a peeler or a grater and peel the chocolate over the cake.
Finally decorate the border with the help of pipping bag and cherries.
place the cake in the fridge for 3 to 4 hrs before serving. as the cake will absorb all the flavors of cherries and cream. I personally like to make it 1 day prior to serving.
Can use store bought chocolate sponge cake.
You can add 1 table spoon cherry brand in the syrup for more flavor.
Thanks for reading.