Ingredients:
For the Chocolate Sponge Cake:
8 large eggs
1 ½ cups granulated sugar
1 ⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
For the Filling & Decoration:
Fresh or canned cherries in syrup (as needed)
2 cups heavy whipping cream (at least 35% milk fat)
3 ½ cups powdered sugar (confectioners’ sugar)
10 oz semi-sweet chocolate (shaved or in curls)
Cherry liqueur (Kirsch) or other cherry-flavored liqueur
1 tsp vanilla extract
👩🍳 Instructions:
- Make the Sponge Cake:
In a large bowl, beat the eggs and granulated sugar until light, fluffy, and at the ribbon stage (when lifted, the batter falls like a ribbon and sits briefly on the surface).
Sift together the flour and cocoa powder. Gently fold into the egg mixture with a spatula using sweeping motions to avoid deflating the batter.
Preheat the oven to 350°F (180°C).
Grease and flour three 8–9 inch round cake pans.
Divide the batter evenly between pans and bake for about 15 minutes, or until a toothpick comes out clean.
Let the cakes cool completely on wire racks.
- Make the Whipped Cream Filling:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep it in the refrigerator until ready to use. - Assemble the Cake:
Place one sponge layer on a serving plate or cake stand.
Brush generously with cherry liqueur.
Spread a thick layer of whipped cream and top with chopped or whole cherries.
Repeat for the second and third layers.
Cover the top and sides of the cake with the remaining whipped cream. Use a spatula to smooth the surface.
- Decorate:
Pipe cream swirls on top of the cake.
Top with whole cherries.
Press shaved chocolate onto the sides and sprinkle on top.
Optionally, pipe a border of cream around the base.
🍴 Serve & Enjoy:
Slice, serve, and savor this dreamy blend of fluffy chocolate sponge, juicy cherries, whipped cream, and rich chocolate shavings — the ultimate indulgence!