Serves 8-10
Prep time: 30 min
Total time: about 3-4 hours
Ingredients:
Cake:
2 cups (240g) all-purpose flour
1/2 cup (50g) cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (175g) granulated sugar
1/2 (113g) butter
1 cup (125g) milk powder
1 cup (240mL) milk
2 tsp vanilla extract
1 cup (240mL) hot brewed coffee
Syrup:
1/2 cup sugar
1/2 cup water
2 tsp almond extract
2 tsp kirsh (cherry liqueur) or 2 tbsp cherry juice
Filling:
2 cups fresh or frozen cherries, halved
300mL heavy whipping cream, kept very cold
1/3 cup (75g) powdered sugar/ confectioner's sugar
1 cup (225g) mascarpone cheese, kept cool
2 tsp almond extract
Garnish:
2 oz (60g) dark chocolate, shaved
6-8 whole, pitted cherries, thawed to room temperature if using frozen
1/4 cup (20g) slivered almonds, toasted
Directions:
Grease and line 3-6" baking tins. Set aside.
Make a simple syrup by heating together water and sugar. Cook for 7-8 minutes. Take off from the heat and add the extract and liqueur/ juice. Set aside to cool.
Preheat the oven to 375F (191C).
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream together your butter and sugar until the mixture turns pale.
Add in the milk powder, milk, and vanilla and mix.
Fold in the sifted dry ingredients gently.
Add in hot coffee and mix well. Do NOT over mix.
Pour in equal parts into the prepared tins and put them in to bake.
Bake for approximately 25-30 minutes or until an inserted skewer comes out clean. Baking time often varies depending on the oven.
Let the cakes cool for 10 minutes in the tin before removing them onto a cooling rack.
Assuming your cake layers have flat tops (if not, just trim the dome tops carefully with a serrated knife or cake trimmer. Be careful to not damage the edges). Brush them generously with the prepared syrup, using up all the syrup. Set aside to cool completely.
While the cakes are cooling, prep the filling and garnishes. Make sure to keep the chocolate shavings cold in the refrigerator.
To prepare the mascarpone whipped cream, start whipping the cream and sugar together in a chilled bowl.
Once the cream gets to a soft peak, add in the mascarpone and almond extract and whip to a medium-hard peak consistency. Do not over-whip.
Place the whipped topping in a piping bag with 1/2" round tip and keep aside.
To assemble the cake, place a small dollop of cream on your cake plate/board and center one of the cakes on it. Start piping dollops around the edge of the cake and fill in the center with more dollops. Place half of the halved cherries on top with cut side down. Repeat with the next layer.
After placing the last layer of cake on top, repeat the dollops of cream. Place your garnishes on top, making sure to make it pretty and smooth.
Refrigerate before completing the cake, for about 1-2 hours before serving. Enjoy!