Make a basic 9″ chocolate sponge cake.
1 can black pitted cherries
20 gm cornstarch
60ml (4tbsp) kirsch
600 ml whipping cream
100 gm chocolate rasp or curls to decorate
Strain the syrup from the pitted cherries. Boil the syrup with the cornstarch until thick. Set aside to cool. Add kirsch. Place the cherries back into the syrup to coat the cherries with the kirsch syrup.
Cut the cake into three horizontally.
Place a layer on a turn-table or a flat plate. Spoon some syrup onto the cake layer. Be careful not to put too much syrup as the sponge may turn soggy.
Whip the cream until firm and can hold its shape. This is important because if the cream is not whip till firm, it will be hard to cream the cake as the cream cannot hold its shape. If it is over-whipped, the cream will turn into butter. (Always chill the bowl and whisk attachment before whipping the cream.)
Spread a thin layer on top of the soaked sponge. Place 1/3 of the cherries on top of the cream.
Repeat with the layers of sponge, syrup and cream.
Top with the third cake round and spoon over some kirsch syrup. Please make sure the sponge is not too moist or it may become soggy.
Spread a thin layerof whipped cream around the sides and top of the cake. Press some chocolate curls on the sides of the cake and sprinkle some in the middle of the cake. Decorate the top of the cake by placing some cherries around the top of the cake.
The picture below is a cake I have made but instead of placing whipped cream around the sides and top of the cake, I put chocolate coating on it as my husband and I are chocolate lovers.
To make the chocolate coating, Chop 125gm of bittersweet chocolate and place in a stainless steel bowl. In a small saucepan, heat up 15gm butter with 90ml thickened cream. When it boils, pour over the chocolate. With a handheld whisk, stir until incorporated. Put the cake on a wire rack and place some baking paper under the wire rack to catch any chocolate dripping down the cake. Pour the chocolate coating onto the center of the cake and using a large spatula, spread all over the cake and creat a even coating. Transfer the cake to a serving platter and chill at least 4 hours.