Servings: 10 people
Calories: 350kcal
Cost: $20
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Three medium-sized cake pans
- Cooling rack
- Toothpick
Ingredients
- 8 units eggs
- 300 g sugar
- 200 g flour
- 50 g bitter cocoa
- q.s. cherries quantity to taste
- 500 ml milk cream
- 425 g icing sugar
- 300 g semi-bitter chocolate
- to taste cherry liquor or preferred substitute
- 1 tsp vanilla essence
Instructions
- Beat the eggs with the sugar until pale and spongy.
- Gently fold in the sifted flour and cocoa without overmixing.
- Preheat your oven to 180°C (350°F) and grease/flour cake pans.
- Divide the batter among the pans and bake for about 15 minutes.
- Whip the milk cream with icing sugar and vanilla essence until stiff peaks form.
- Place the first sponge layer on a serving plate, brush with cherry liquor, and spread whipped cream with cherries on top.
- Repeat with the remaining layers and assemble the cake.
- Cover the cake with remaining whipped cream and decorate with cherries and chocolate shavings.
- Chill the cake in the fridge for at least an hour before serving.
Notes
For variations, try substituting cherry liquor with orange juice or omit it for a non-alcoholic version. For a dairy-free option, use coconut cream instead of milk cream. This cake stays fresh in the fridge for up to three days and can be frozen (unassembled) for longer storage.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 50mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!