Rich dark chocolate cake layers filled with cream and sour cherries is just one of the reasons we love this easy Perfect Cherry Cake recipe.
Ingredients
- 125g unsalted butter, chopped
- 1 1/2 cups (330g) caster sugar
- 1/4 cup (25g) cocoa powder
- 1/2 teaspoon sodium bicarbonate
- 400g semisweet chocolate, chopped
- 2 eggs
- 1 1/2 cups (225g) self-cooking flour
- 2 tablespoons arrowroot
- 300ml thickened cream
- 2 tablespoons kirsch
- Maraschino cherries, to decorate (optional)
Filling
- 400 g can pitted sour cherries, drained, collecting juice
- 3 teaspoons arrowroot
- 300 ml thickened cream
- 2 teaspoons icing sugar
Instructions
- Preheat the oven to 180°C. Grease and line a deep 20cm springform pan.
- Place butter, sugar, cocoa, baking soda, 1/4 cup (60g) chocolate, and 1 cup (250ml) water in a large saucepan over medium heat. Bring to a boil, stirring until melted, then reduce heat to medium-low and cook for 3 minutes, until smooth and slightly thickened. Set aside and let cool for 10 minutes.
- Stir the eggs, flour and arrowroot into the chocolate mixture, pour into the tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool slightly, then invert onto a wire rack and allow to cool completely.
- Meanwhile, for the ganache icing, bring the cream to a boil in a small saucepan over medium heat. Place the remaining 340g chocolate in a bowl and pour over the hot cream, then stir until melted and smooth. Allow to cool slightly.
- For the filling, heat the cherry juice in a small saucepan over a medium heat. Dissolve the arrowroot in a little cold water, then stir into the juice and cook, stirring, for 2-3 minutes until the mixture thickens. Set aside to cool. Beat the cream and icing sugar with electric beaters until stiff peaks form.
- Cut the cake horizontally into 4 layers. Place one layer on a serving plate, drizzle with a third of the kirsch and a little cherry syrup, then spread with a third of the whipped cream. Sprinkle with the sour cherries. Repeat the layering process and finish with a cake base. Spread the ganache over the cake and garnish with maraschino cherries.
