Chocolate Sponge Cake with Almond Black Cherry and Vanilla Bean Whipped Cream
Serves: Eight | Prep: 30 min | Cook: 30 min
Ingredients:
Chocolate Sponge Cake:
6 eggs
1/2 cup sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
Almond Black Cherry:
1 14oz can black cherries in syrup
1 Tbsp cornstarch/cornflour
2 Tbsp sugar
1 Tbsp freshly squeezed lemon juice
1/2 tsp almond paste
Vanilla Bean Whipped Cream:
1 whole vanilla pod or 1 tsp vanilla paste
1 1/2 cups heavy/double cream
1/4 cup powdered/icing sugar
Dark chocolate
Directions:
Preheat oven 350F/180C. Spray grease and line the bottoms of two 9” cake pans with baking paper.
In a bowl sift flour, cocoa powder, and baking powder together. Set aside.
Whisk eggs on high speed for 1 minute. Slowly add sugar, then vanilla, whisking on high speed, 8-10 minutes, until thick and fluffy. Fold in the flour, cocoa powder, baking soda mixture with a rubber spatula, until just incorporated, do not overmix. Divide batter evenly between the two prepared pans and bake for 22-25 minutes, until a toothpick inserted into the center of the cakes comes out clean. Remove from pans, cool on a wire rack and remove baking paper.
Making the Almond Black Cherry can be done the day before. Drain the syrup from the cherries. Keeping both the syrup and cherries. Take 4 Tbsp of the cherry syrup and put it into a bowl. Add cornstarch a whisk together, until combined.
In a saucepan add the remaining syrup and sugar. Bring to the boil. Reduce heat. Whisk in the cornstarch mixture. Add cherries and cook for 2-3 minutes, stirring occasionally, until thickened. Remove from heat and stir in lemon juice and almond paste.
For the Vanilla Bean Whipped Cream. If using a whole vanilla pod. Split the pod in half lenghtwise and scrape the seeds out. Place seeds and cream into a large bowl and with a handheld mixer whisk until soft peaks begin. Add powdered sugar and whisk until your desired consistency is reached.
To assemble, place the first cake layer onto a cake stand, spread with whipped cream, spoon cherries on top. Add the second cake layer and spread with the remaining cream and grate on some dark chocolate.
The candles are a great addition from Happy Organics, 100% bees wax.
More Delicious Recipes:
Sponge Cake with Vanilla Cream and Summer Berries
Oreo Chocolate Tart
Mixed Berry Fruit Salad
Fresh Watermelon Cake
Blackberry Lavender Four Layer Cake with White Chocolate Buttercream
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting
