This 70’s classic needs to be revisited. Layers of kirsch soaked chocolate sponge sandwiched with cherries and cream. I like to complete the cake with thick layer of ganache, a mixture of melted chocolate and cream. Decorate with chocolate-coated cherries and baby rose buds for a lover’s chocolate cake “par excellence”. This recipe will make 3 small cakes or 12 muffins.

Ingredients

• 3 small eggs, at room temperature
• ¼ cup plus 1 tblsp caster sugar
• ¼ cup plus 1 tblsp flour, sifted
• 2 tblsp cocoa, sifted
• 25 grams butter, melted and cooled

Filling

• 1 cup mascarpone
• 250 grams cherries, stoned and halved
• 4 tblsp kirsch

Ganache

• 125 grams dark chocolate
• ½ cup cream

Method

1. Make the sponge according to the directions above, but sifting the flour and cocoa together. Note the different measurements. Divide the mixture evenly between 3 x 10-11cm round cake tins. (See instructions in Cook’s Tip for muffin sized cakes). Bake for 15 minutes. Cool.
2. Beat the mascarpone with the cherries and one tablespoon of kirsch. Sweeten to taste only if wished.
3. Use a serrated edge knife to cut each cake into three even layers. Place the top to one side. Drizzle the base with a little of the remaining kirsch and place on a cake rack. Spread over half the cream and cherry mixture. Top with the middle section of cake, and drizzle again with remaining kirsch. Spread over the remaining cherry mixture and complete with the top layer. Use a spatula to make sure the sides are even and smooth. Refrigerate the cakes for 30 minutes.
4. Heat the cream and kirsch to scalding point. Break up the chocolate and place in a bowl. Pour over the hot cream and stir until it the chocolate melts. Allow to cool until spreadable consistency, neither too thick or still too runny.
5. Remove the cakes from the fridge and place the cake rack over a shallow tray. Smooth the ganache over the chocolate evenly, using a spatula to evenly coat the sides. Once the cake is covered and ganache almost set, transfer to a serving plate. Garnish as wished.

Cooks Tips

Variation: For muffin size cakes, butter and base line 12 muffin tins with baking paper. Three quarters fill the tins with the sponge mixture. Bake at 190ºC for about 10-12 minutes. Cool in the tins for a few minutes before transferring to a cake rack . Turn upside down so that the widest end is at the base of the cake. Cook’s Tips: Kirsch is cherry brandy and it is traditionally used in a Black Forest Gatueau. If you do not have it, substitute an orange liqueur or orange juice.