Ingredients
Method
- Preheat the oven to 355°F (180°C). Butter a 7-inch (18 cm) cake pan and line the bottom and sides with parchment paper. Sift the flour and cocoa powder together and set aside.
- Combine room-temperature eggs and granulated sugar in a large bowl and whisk lightly. Place the bowl over a bain-marie and continue whisking until the mixture reaches 104°F (40°C) or feels warm to the touch.
- Remove the bowl from the water bath and beat with an electric mixer for 8-10 minutes until the volume doubles or triples. Reduce the mixer speed and beat for another 2 minutes. Gently fold in the sifted dry ingredients in several additions using a rubber spatula.
- Melt the butter in the microwave in 20-30 second intervals until it reaches 140°F (60°C). Mix two spoonfuls of batter into the melted butter, then gradually pour this mixture back into the remaining batter and fold gently.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Test for doneness by inserting a toothpick; it should come out clean.
- Remove the cake from the oven and let it cool in the pan for 5-10 minutes. Invert the cake onto a cooling rack for 5-10 minutes, then turn it upright and allow it to cool completely.
- Shave the chocolate bar with a vegetable peeler and refrigerate the shavings until needed. Alternatively, prepare chocolate shards from melted chocolate.
- Beat the cold heavy cream with vanilla sugar until stiff peaks form, then refrigerate.
- Bring sugar and water to a boil to create the Kirsch syrup. Remove from the heat once the sugar is dissolved and stir in a few drops of Kirsch.
- Cut the cake crosswise into three equal layers using a serrated knife. Level the top surface if it is domed.
- Place the first cake layer on a cake board and brush it with Kirsch syrup. Spread a layer of whipped cream, arrange the drained cherries on top, and cover them with another layer of cream.
- Add the second cake layer and soak it with syrup. Repeat the cream and cherry layers, then top with the final cake layer and soak it with syrup. Frost the top and sides of the cake with whipped cream and press chocolate shavings or shards into the surface.
- Pipe swirls of whipped cream on top of the cake using an open star tip. Garnish each swirl with a cherry and sprinkle with additional chocolate shavings. Refrigerate for 2 to 3 hours before serving.
Nutrition
Notes
Whipping Secret: I always make sure my eggs reach that perfect warm temperature over the water bath because it creates the most incredible volume and a light, airy sponge that never feels heavy.