The cherries used for layering and topping the cake can either be fresh ones which you will have to soak in rum, or the readily available canned cherries which come in a syrup solution. In this recipe, I have used whole pitted dark sweet cherries. Also to add flavor and give a slight tint to the cream, you can mix a small portion of the left over syrup while preparing the whipped cream.
So, the whole idea to make this cake came while I was planning to gift my dear friend on her birthday, and that’s when she talked about her favorite cake….. 🙂 🙂
INGREDIENTS
For Cake:
Flour : 2 cup
Cocoa powder : ¾ cup
Granulated sugar : 1 cup
Salt : 1 teaspoon
Baking powder : 1 teaspoon
Baking soda : 2 teaspoon
Butter : ¾ cup
Brown sugar : 1 cup
Vanilla extract : 2 tbsp
Eggs : 3
Buttermilk : 1 ½ cup
For whipped cream :
Heavy whipping cream : 2 ½ cup
Powdered sugar : 5 tbsp
Cherry syrup : 1 tbsp
For decoration :
Cherries : as required
Chocolate sprinkles : a small box
INSTRUCTIONS
For Cake :
- Preheat oven to 350 degrees.
- To prepare the cake, mix the dry ingredients in a bowl by sifting flour, baking powder, baking salt, cocoa powder and salt. Keep aside.
- In another bowl, beat butter until it is softened. Ensure that the butter is brought to room temperature before softening.
- Beat granulated sugar and brown sugar into the butter, until blended well.
- Add eggs one at a time to the butter and beat well. Add the vanilla extract too.
- Slowly add the prepared dry ingredients to the bowl in portions, alternating with buttermilk, until the cake batter is mixed well without any lumps.
- Line two baking trays with parchment paper and grease with butter using a brush. Pour the batter evenly into the pans and place in the oven. Bake for 25 – 30 minutes and inspect with a toothpick.
- Once the cakes are done, take them out of the oven and allow it to cool on a wire rack for 10 minutes.
- Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over.
For whipped cream :
- Chill cream for 15 minutes.
- Whip cream into soft peaks. Add powdered sugar and beat well using a beater.
- To give a cherry flavor and a slight tint on the cream, add a teaspoon of the cherry syrup to it and mix well.
ASSEMBLING THE CAKE
- Cut the cakes horizontally into equal halves. Lay the cut halves on a flat surface with the cut sides facing upwards. Brush off any crumbs on top of the cut sides.
- Out of the 4 halves, both the bottom halves and one of the top halves will be used for layering. Powder the other top half in a blender, and keep aside. We will use this later for decoration.
- To begin layering, first take one of the bottom halves. Using a rubber spatula, apply a layer of whipped cream evenly on top of the cake.
- Spread cherries on top of the cake.
- Now carefully lift the second bottom half and place it on top of the first layer so that its cut side faces up. Repeat steps 3 and 4.
- Place the third layer; the remaining top half, upside down so that it’s cut side faces the bottom. With this, the layering is done and now it’s time to decorate the cake.
- Using the spatula, spread frosting evenly on top and on the sides covering cracks and holes on the cake if any.
- Carefully fill half of a piping bag with the whipped cream.
- Start piping to make floral designs on the top of the cake.
- Decorate the cherries on each cream floral pattern.
- Decorate the center with powdered cake.
- Decorate the sides and top with chocolate sprinkles.