To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch. To make the syrup, put 200ml water and the sugar in a pan bring to the boil for 5 minutes. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely. Stir in the melted butter.ĭivide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Sift the cocoa powder and flour together, then fold in. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper. Preheat the oven to 180☌, fan 160☌, gas 4. Letting the cake sit overnight makes it moister, tastier and easier to cut.Bake the cakes a day ahead and store in an airtight tinįirst, make the sponges. Loosely cover the cake with plastic wrap and leave at room temperature overnight. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Spoon about 1 cup frosting into a pastry bag fitted with a star tip. The frosting should hold medium peaks and will continue to firm up a bit as it stands. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). Let stand a few minutes, and then whisk until smooth let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. The coconut and nuts will bind it.) Stir in the coconut and pecans set aside to cool.įor the frosting: Put the chocolate in a medium bowl. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. Whisk together the milk and egg yolks in a medium saucepan until smooth. It will soften once the cake is assembled or if the layers are baked the day before.)įor the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. This is from the melted chocolate and is not a problem. (They will have a sugary 'crust' on the top. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. Divide the batter evenly between the prepared pans.īake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Repeat with the remaining flour mixture and milk, making sure not to overmix. Add half the milk, and mix until just incorporated. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely set aside.īeat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds remove and stir. Whisk together the flour, cocoa, baking soda and salt in a small bowl set aside. Lightly coat two 9-inch round cake pans with oil and dust with flour. For the cake: Preheat the oven to 350 degrees F.

German chocolate cherry cake