For the SPONGE

225g all purpose flour

350g caster sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp baking soda

2 eggs

250ml milk

125m vegetable oil

2 tbsp boiling water

For the jam

850g frozen pitted dark cherries

300g caster sugar

juice from 1 lemon

4 tbsp cornstarch

for the ganache

200g dark chocolate (chopped)

200ml heavy cream

for stabilized cream

500 g mascarpone cheese

6-8 tablespoons confectioners sugar

⅔ cup + 3 tablespoons heavy cream

1 tsp vanilla extract

for the sponge

1. Preheat the oven to 180C

2. Prepare three 6in cake tins with baking spray & parchment paper

3. In a medium bowl whisk together dry ingredients (flour, sugar, cocoa powder, baking soda & baking powder)

4. In a large bowl, using an handheld mixer (or a whisk), mix the wet ingredients (eggs, milk & vegetable oil)

5. Pour the dry into the wet & mix until just combined. Add the boiling water & beat again until smooth.

6. Divide the batter equally between the tins & bake for 25-30 minutes or until a toothpick comes out clean.

7. Cool the cakes for 10 minutes in their tin, then turn them out to cool completely on a wire rack.

8. When the cakes are fully cooled, level them & set aside.

for the jam

1. Place cherries, sugar & lemon juice into a in a saucepan over medium/low heat until sugar dissolves.

2. Take off the heat & strain the cherries, reserving their liquid.

3. Measure 4 tablespoons of the liquid, place into a bowl & mix in the cornflour

4. In a mug or a mason jar - set aside another 4-5 tablespoons of the liquid for brushing over the cakes

5. Add the cherries back to the sauce pan & pour the rest of the strained liquid back into the saucepan

6. Stir the cornflour slurry into the saucepan with the cherries, bring to a boil, stirring constantly until thick.

7. Pour the jam into a shallow bowl and transfer to the fridge to cool completely.

for stabilized cream

1. In a chilled bowl, using an electric mixer, beat the mascarpone, cream, vanilla & whip until it begins to thicken.

2. Add the powdered sugar a few tablespoons at a time, until desired sweetness level is achieved.

for the ganache

1. Place the chopped chocolate into a heatproof bowl- set aside

2. Heat the heavy cream in a saucepan until it begins to bubble slightly - but before it boils & scalds

3. Once the cream is heated- pour it over the chocolate and let stand for 1-2 minutes

4. Stir the chocolate and cream until combined.

5. Set aside to cool - we want this to be THICK so it will take a while (*you could place it in the fridge - but if you do, make sure to stir it every 5 minutes)

assembly

1. On a cake stand (or whatever you’re serving it on) place down the first and ugliest cake layer.

2. Brush it with the reserved cherry juice, then spread a thick layer of mascarpone cream.

3. Add some of the cherries on top, gently pushing them into the cream until they form a full layer.

4. Gently place the second (and second ugliest) cake layer on top & repeat the process.

5. Add the last, and prettiest cake layer to the top - spread a thick layer of ganache & pile high with fresh fruit

6. Dust with icing sugar & serve! (if you find it too soft - let it set up in the fridge for a few minutes before cutting)

   
   

INSPIRED BY THIS RECIPE & THIS RECIPE