I do enjoy baking birthday cakes for my friends. I always ask them for their favourite flavours and prepare a perfect cake. And Martha's frosting - oh my, that was the most wonderful chocolate mixture I've ever eaten! Unfortunately, as it was a gift, there is no picture from the inside.
Recipe for a sponge cake comes from my favourite Polish website and the best chocolate frosting comes from my favourite cook, Martha Stewart.
Cocoa Sponge Cake:
- 7 eggs
- 1 glass of sugar
- 2/3 glass of baking cocoa
- 2/3 glass of flour
- 350g of cherry jam
- 500-700g of cherries without kernels
- optionally - 4-5 tablespoons of cherry liqueur, for example from that recipe
- 1/4 glass of water
- 2 teaspoons of gelatin
- 750ml of 36% cream
- 1/4 glass of sugar
- 1 pack of candied cherries
- 1 pack of chocolate decorations
- chocolate frosting
- 226g of bittersweet chocolate
- 226g of milk chocolate
- 355ml of 36% cream
- 2 tablespoons corn syrup
- 340g of butter, soft but cool, cut into small pieces
- Prepare a springform (diameter 24cm) and cover the bottom with baking paper.
- Take a bowl, sieve cocoa and flour inside.
- Separate egg yolks from egg whites.
- Start preheating the oven to 170C.
- Take a mixer and its bowl, put egg whites inside and beat for 2 minutes on a low rotation, Gradually higher the speed of the mixer and start adding sugar. Beat the egg whites for a few minutes till stiff and shiny. Still, while beating, start adding egg yolks, sepatarely, adding another when the previous one is precisely mixed with egg whites.
- Turn the mixer off.
- Sieve cocoa/flour mix slowly to the eggs mixture and using a spatula, slowly, gently stir till all the ingredients mix.
- Pour the dough into previously prepared sprinform, put in the oven and bake for 35-40 minutes, to the point of a dry toothpick.
- After that time, take the sponge cake out from the oven and energetically throw on a kitchen surface ( :) ). Cool down,
- Mix all the ingredients of the filling (also alcohol, if desired). Divide into 2 equal bowls.
- Using a knife, cut the sides of the sponge cake, open springform, put the sponge cake upside down to take out the baking paper.
- Using thread or a big knife, cut the sponge cake lengthwise, into 2 (or if possible 3) equal layers.
Prepare whipped cream:
- Put 36% cream in the freezer.
- Boil 1/4 glass of water. Put gelatin inside, stir till gelatin melts. Cool down.
- Take a mixer and its bowl, put 36% cream inside, start beating. Add sugar and beat till stiff. Mix in the gelatin liquid.
- Divide into 2 equal bowls.
- Take a cake plate, put first piece of sponge cake on it. Distribute filling from the first bowl with cherries. Cover with one bowl of whipped cream.
- Put another layer of cake and repeat steps with filling.
- Cover with the last piece of sponge cake.
- If there is any excess of the filling, sticking out on the cake's sides, take it out.
- Take a mixer's bowl, chop both the bittersweet and milk chocolates and put inside it. Set aside.
- Take a pot, put 36% cream and corn syrup inside, bring to boil. Take off the heat and pour the mixture over a bowl with chocolates. Let it stand for 2-3 minutes, so that the chocolate melts. Stir till smooth. Cool down.
- When cooled down (room temperatured), start beating with a stand mixer and gradually add butter until smooth and silky.
- Using an offset spatula, distribute the frosting all over the cake, leaving some for decoration.
- Decorate the cake with a spatula, syringe, etc.
- Serve immediately, or keep covered with a cake dome in the fridge. Let sit at room temperature for about 20 minutes before serving.