![]() Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Prick the cakes a few times with a skewer.To test they're done, push in a skewer and check that it comes out clean. Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves.Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free. Whisk the eggs and buttermilk or yogurt together. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl.Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted. Grease and line the base of 3 x 20cm cake tins. ![]() Store cake in the fridge, covered, for up to 4 days. ![]() Cover the sides and top with chocolate shavings, if desired. Use a pastry bag with a large flower tip, and pipe rounds around the top. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Frost the top and sides of the cake with whipped cream. Repeat twice more with remaining layers and top with the last cake layer (there's no need to soak the top layer with syrup). Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup.Read more about making perfect whipped cream here. To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form.This will be the soaking syrup for the cake layers. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can.Cut each cake layer in half horizontally. ![]() I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. Add egg mixture into flour mixture and mix until smooth.
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