Serves 1
Directions
- 1Wash the cherries.
- 2Remove the pits from the cherries.
- 3Add cherries, sugar, lemon juice, and a cinnamon stick to a pot.
- 4Cook until the cherries soften for about 4-5 minutes, then let it cool completely.
- 5Measure 200g of dark chocolate into a bowl.
- 6Pour 250ml of whipping cream over the dark chocolate.
- 7Microwave or double boil until the chocolate is fully melted.
- 8Stir the chocolate ganache and let it cool completely in the fridge, stirring occasionally.
- 9Measure 25g of cocoa powder into a bowl.
- 10Add 60ml of hot water to the cocoa powder and mix.
- 11Add 60ml of vegetable oil and 30ml of whole milk to the cocoa mixture.
- 12Whisk until well combined.
- 13Sift 80g of cake flour into the mixture.
- 14Whisk until well combined.
- 15Separate 3 egg yolks into a bowl.
- 16Add the egg yolks to the chocolate mixture.
- 17Whisk until well combined.
- 18Pour 3 egg whites into a separate bowl.
- 19Mix the egg whites with an electric mixer, gradually adding 70g of caster sugar.
- 20Mix until medium peaks form.
- 21Add some of the whipped egg whites into the chocolate mixture.
- 22Fold gently until combined.
- 23Add the chocolate mixture to the remaining whipped egg whites.
- 24Fold gently until combined.
- 25Pour the cake batter into a 6" pan lined with parchment paper.
- 26Bake in a preheated oven at 1300C for 50-55 minutes.
- 27Remove the cake from the oven and let it cool completely before cutting into slices.
- 28Slice the cake into three layers.
- 29Pour 500ml of whipping cream into a bowl.
- 30Add 15g of powdered sugar and 15g of powdered milk.
- 31Add 150g of cooled ganache.
- 32Whip until it forms a stable cream.
- 33Place the bottom layer of the cake back into the cake pan, lined with plastic wrap.
- 34Spread a layer of ganache on top of the cake layer.
- 35Pipe a layer of whipped cream on top of the ganache.
- 36Spread a layer of cherry compote on top of the whipped cream.
- 37Place the second cake layer on top and repeat the layering process.
- 38Place the top cake layer.
- 39Cover the cake with plastic wrap and let it set in the fridge for at least 4 hours or overnight.
- 40Unmold the cake from the pan.
- 41Apply a thin layer of whipped cream around the sides and top of the cake.
- 42Use a cake scraper to smooth the sides of the cake.
- 43Pipe swirls of whipped cream on top of the cake.
- 44Decorate the sides of the cake with chocolate curls.
- 45Place fresh cherries on top of the whipped cream swirls.
- 46Add a few green herb sprigs for garnish.
- 47Slice and serve the cake.
Ingredients
- 300 g cherries
- 50 g sugar
- 2 tbsp lemon juice
- 1 cinnamon stick
- 200 g dark chocolate
- 250 ml whipping cream
- 25 g cocoa powder
- 60 ml hot water
- 60 ml vegetable oil
- 30 ml whole milk
- 80 g cake flour
- 3 egg yolks
- 3 egg whites
- 70 g caster sugar
- 500 ml whipping cream
- 15 g powdered sugar
- 15 g powdered milk
- 150 g cooled ganache
Equipment
colanderknifepotbowlwhiskscalemeasuring cupsieveelectric mixerspatula6" panovenoven mittscake standplastic wrappiping bag
Tips
- Let the cherry compote and chocolate ganache cool completely.
- Allow the cake to set in the fridge for at least 4 hours or overnight before serving.
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