CategoryDesserts
For the Chocolate Sponge Cake
1 cup (120g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
4 large eggs
1 cup (200g) granulated sugar
½ cup (120ml) vegetable oil
½ cup (120ml) whole milk
1 tsp vanilla extract
½ cup (120ml) hot coffee or water
For the Cherry Filling
2 cups (480ml) pitted dark cherries (fresh or canned)
¼ cup (60ml) Kirsch (cherry brandy)
⅓ cup (65g) granulated sugar
1 tsp cornstarch (for thickening, optional)
For the Whipped Cream Frosting
2 cups (480ml) heavy whipping cream (cold)
½ cup (60g) powdered sugar
1 tsp vanilla extract
For Decoration
½ cup (60g) dark chocolate shavings
Whole cherries with stems
Powdered sugar (for dusting, optional)
Bake the Chocolate Sponge Cake
1
- Preheat the Oven:
- Set to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix the Dry Ingredients:
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Whisk the Wet Ingredients:
- In a separate bowl, beat eggs and sugar until light and fluffy.
- Add vegetable oil, milk, and vanilla extract.
- Combine and Add Coffee:
- Gradually fold in the dry ingredients.
- Stir in hot coffee for a rich, moist batter.
- Bake the Cakes:
- Divide batter between the cake pans.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Cool Completely:
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Prepare the Cherry Filling
2
- Cook the Cherries:
- In a saucepan, heat cherries, sugar, and Kirsch over medium heat.
- Simmer for 5-7 minutes until cherries soften.
- Thicken the Sauce (Optional):
- Mix cornstarch with 1 tablespoon water, then stir into the cherries.
- Cook for 2 minutes until slightly thickened.
- Cool and Reserve Some Syrup:
- Remove from heat and let cool.
- Strain out some cherry syrup for brushing the cake layers.
Make the Whipped Cream Frosting
3
- Chill the Mixing Bowl:
- Place the bowl and whisk in the freezer for 10 minutes.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Be careful not to overwhip.
Assemble the Cake
4
- Slice the Cake Layers:
- Cut each cake in half horizontally to create four thin layers.
- Brush with Cherry Syrup:
- Generously brush each cake layer with cherry syrup for extra moisture.
- Layer with Cherries and Cream:
- Place the first cake layer on a serving plate.
- Spread a layer of whipped cream and add cherry filling.
- Repeat for the next two layers.
- Frost the Cake:
- Spread whipped cream evenly over the top and sides.
Decorate and Serve
5
- Add Chocolate Shavings:
- Sprinkle dark chocolate shavings on top.
- Pipe Whipped Cream Swirls:
- Use a piping bag to add decorative whipped cream swirls.
- Garnish with Cherries:
- Place whole cherries on top.
- Dust with Powdered Sugar (Optional):
- Lightly dust for an extra elegant finish.
- Chill Before Serving:
- Refrigerate for 1 hour before slicing.
Pro Tips
6
- For a Stronger Cherry Flavor: Let the cherries soak in Kirsch overnight.
- To Keep the Cake Moist: Brush layers generously with cherry syrup.
- For a Neater Look: Chill the cake before slicing.
Ingredients
For the Chocolate Sponge Cake
1 cup (120g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
4 large eggs
1 cup (200g) granulated sugar
½ cup (120ml) vegetable oil
½ cup (120ml) whole milk
1 tsp vanilla extract
½ cup (120ml) hot coffee or water
For the Cherry Filling
2 cups (480ml) pitted dark cherries (fresh or canned)
¼ cup (60ml) Kirsch (cherry brandy)
⅓ cup (65g) granulated sugar
1 tsp cornstarch (for thickening, optional)
For the Whipped Cream Frosting
2 cups (480ml) heavy whipping cream (cold)
½ cup (60g) powdered sugar
1 tsp vanilla extract
For Decoration
½ cup (60g) dark chocolate shavings
Whole cherries with stems
Powdered sugar (for dusting, optional)
Directions
Bake the Chocolate Sponge Cake
1
- Preheat the Oven:
- Set to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix the Dry Ingredients:
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Whisk the Wet Ingredients:
- In a separate bowl, beat eggs and sugar until light and fluffy.
- Add vegetable oil, milk, and vanilla extract.
- Combine and Add Coffee:
- Gradually fold in the dry ingredients.
- Stir in hot coffee for a rich, moist batter.
- Bake the Cakes:
- Divide batter between the cake pans.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Cool Completely:
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Prepare the Cherry Filling
2
- Cook the Cherries:
- In a saucepan, heat cherries, sugar, and Kirsch over medium heat.
- Simmer for 5-7 minutes until cherries soften.
- Thicken the Sauce (Optional):
- Mix cornstarch with 1 tablespoon water, then stir into the cherries.
- Cook for 2 minutes until slightly thickened.
- Cool and Reserve Some Syrup:
- Remove from heat and let cool.
- Strain out some cherry syrup for brushing the cake layers.
Make the Whipped Cream Frosting
3
- Chill the Mixing Bowl:
- Place the bowl and whisk in the freezer for 10 minutes.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Be careful not to overwhip.
Assemble the Cake
4
- Slice the Cake Layers:
- Cut each cake in half horizontally to create four thin layers.
- Brush with Cherry Syrup:
- Generously brush each cake layer with cherry syrup for extra moisture.
- Layer with Cherries and Cream:
- Place the first cake layer on a serving plate.
- Spread a layer of whipped cream and add cherry filling.
- Repeat for the next two layers.
- Frost the Cake:
- Spread whipped cream evenly over the top and sides.
Decorate and Serve
5
- Add Chocolate Shavings:
- Sprinkle dark chocolate shavings on top.
- Pipe Whipped Cream Swirls:
- Use a piping bag to add decorative whipped cream swirls.
- Garnish with Cherries:
- Place whole cherries on top.
- Dust with Powdered Sugar (Optional):
- Lightly dust for an extra elegant finish.
- Chill Before Serving:
- Refrigerate for 1 hour before slicing.
Pro Tips
6
- For a Stronger Cherry Flavor: Let the cherries soak in Kirsch overnight.
- To Keep the Cake Moist: Brush layers generously with cherry syrup.
- For a Neater Look: Chill the cake before slicing.
Notes
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