Ingredients
1 8″ Chocolate sponge cake
Filling
460 g (3 cups) frozen dark cherries
100 g (1/2 cup) sugar
Juice from 1 lemon
1 cinnamon stick
1/4 cup cherry brandy / cherry wine (optional)
1/4 cup water
1 tablespoon corn starch
300 g whipping cream
1 package of vanvilla sugar
1 package of Whip-it
Ganache:
85 g whipping cream
130 g semi sweeten chocolate chips
Method:
A. Prepare the filling
1. Put cherries, sugar, lemon juice and cinnamon stick in a saucepan over low heat for about 15 minutes.
2. Add cherry brandy to thd mixture.
3. Discard cinnamon stick.
4. Put aside 1 cup of the cherry juice ftom the mixture. This is the cherry syrup.
5. Dissolve 1 tablespoonful of corn starch in 1/4 cup of water, add to the cherry filling to thicken the sauce.
6. Cool both the cherry syrup and the cherry filling.
Ganache
1. Warm whipping cream over a pot of hot water.
2. Pour in the chocolate chip, stir until all chocolate chips dissolved.
3. Put aside until cool.
Assemble the cake
1. Slice the sponge cake into 3 slices, you will have 3 circular pieces.
2. Add vanvilla sugar and Whip-it to the whipping cream, whip until firm.
3. Put the whipped cream into a pipping bag, cut the tip of the pipping bag.
4. Brush the surface of the cake with the cherry syrup.
5. Pipe a circle of whipped cream along the edge of a slice of cake, and at the centre.
5. Spoon the cherry filling onto the cake.
6. Place a slice of cake onto the first layer, brush the surface with cherry syrup.
7. Repeat #5 and 6.
8. Cover the side and top of cake with the remaining whipped cream, smooth it with a spatula. Put cake in fridge for 10 minutes.
9. Put the chocolate ganache onto the centre of the chilled cake, spread the ganache towards the edge of the cake, allow some ganache to flow down the side of the cake. Alternatively pour the ganache into a piping bag, cut the tip off, then pipe thd ganache along the edge of the cake to form the drips, then pipe the rest onto thd surface of the cake, smooth gently with a spatula.
10. Enjoy.
