This is another one of those desserts that looks more complicated than it actually is. This is a very simple chocolate sponge cake recipe layered with whipped cream and cherries. I like to get canned dark cherries because I can brush the cake layers with the syrup, chop the cherries, then layer the cake with that!

Serves 10 people

Prep Time: 20 Minutes

Bake Time: 25 Minutes

Total Time: 90 Minutes

Ingredients:

2 Cups (400g) Granulated Sugar

12 Large Room Temperature Eggs

2 Tsp (8g) Vanilla Extract

2 Cups (240g) All Purpose Flour

½ Tsp (2g) Kosher Salt

½ Cup (50g) Cocoa Powder

For the Whipped Cream:

2 Cups (480mL) Cold Heavy Cream

½ Cup (100g) Granulated Sugar

2 Tsp (8g) Vanilla Extract

3 15oz Cans Dark Cherries

2 Tbs (30mL) Kirsch (Cherry Liqueur)

Chocolate Shavings to Garnish

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and grease four 9 inch round cake pans with spray, line with parchment, and spray again.

2.     In the bowl of a stand mixer with the whisk attachment, add the eggs and sugar, beat on a medium-high speed for 8-10 minutes, until tripled in volume, very light, pale, and fluffy.

3.     In a separate bowl, mix the flour, salt, and cocoa together and set aside. Add the vanilla extract into the beaten egg mixture, beat for one more minute.

4.     Sift the dry mixture into the beaten eggs and use a spatula to fold the batter together until smooth.

5.     Divide amongst the cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes, turn onto cooling racks and cool completely.

6.     Add the cold cream, sugar and vanilla to a bowl and use either a hand mixer or a stand mixer to beat until stiff peaks form.

7.     Separate the cherries from the syrup, keeping all of the syrup from the cans. Roughly chop the cherries and make sure they’re thoroughly drained from the syrup. Mix the Kirsch with the syrup.

8.     To assemble the cake, start with the first cake layer, brush it with cherry syrup, spread a generous layer of whipped cream, then sprinkle over a thin layer of chopped cherries. Repeat this process with all the layers of cake, spreading a thin layer of whipped cream around the outside of the cake. Top with shaved chocolate and chopped cherries.

-Store covered with plastic wrap in the refrigerator for up to 3 days.