Layered chocolate & sour cherry cake and Victoria sponge
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Layered chocolate & sour cherry cake
Layered chocolate sour cherry cake
For that cake:
300g unsalted butter
100g good-quality unsweetened cacao powder
360g caster sugar400g self-raising flour, sifted
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
3 large free-range eggs
1 heaped tablespoons of sour cream
50ml vegetable oil
For that ganache:
150ml flowing or whipping cream
150g good-quality milk chocolate, chopped
To complete:
6 tablespoons of kirsch, optional
400ml double cream, whipped to soft peaks
400g tinned or canned pitted sour cherries, drained
100g fresh cherries, stems intact
PREPARATION: forty-five minutes
Cooking: 50 MINUTES
Preheat the oven to 170C/325F/Gas Mark 3. Grease a 23cm round cake tin and line the bottom and sides with baking paper.
Put the butter inside a saucepan with 300ml water. Provide the boil and permit the butter to melt. Put aside.
Sift the cacao powder right into a large bowl. Pour within the melted butter and water and whisk until smooth. Add some sugar, sifted flour, bicarbonate of soda and baking powder and blend well. Add some eggs individually, whisking well after each addition. Pour within the sour cream and vegetable oil and blend until smooth.
Pour the batter in to the cake tin. Bake for forty-five minutes, or until a skewer placed into the center of the wedding cake arrives clean.
Take away the cake in the oven and allow awesome within the tin for five-ten minutes. Turn the wedding cake on to some wire rack and let it awesome completely.
To help make the ganache, pour the cream right into a saucepan and produce to some simmer. Take it out of heat and add some chocolate. Stir before the chocolate has melted and also the ganache is smooth and glossy.
Permit the ganache to awesome for around an hour, until it features a spreadable consistency.
Make use of a large, serrated knife to slice the wedding cake into four equal layers. Place one cake layer on the cake stand or perhaps a flat plate.
Sprinkle the layer with 2 tablespoons of from the kirsch, if using. Spread another from the cream over, then us dot having a third from the drained, sour cherries. Repeat to produce two more creamy, fruity layers and top using the final layer.
Utilizing a spatula, spread the cooled ganache over the top cake and top using the fresh cherries.
Serve reduce slices.
Victoria sponge cake
Victoria Sponge
For that sponge:
4 free-range eggs, beaten
200g caster sugar
200g self-raising flour
1tsp baking powder
2 tablespoons of milk
200g unsalted butter, softened
For that filling and topping:
500g fresh bananas
1 vanilla bean
150ml double cream
1 tablespoons of caster sugar
150g strawberry jam
Sifted icing sugar, for dusting
PREPARATION: 40 MINUTES
Cooking: twenty minutes
Preheat the oven to 190C/375F/Gas Mark 5. Grease two 23cm round cake tins and line with baking paper.
Place all of the sponge ingredients inside a large bowl and, utilizing an electric mixer, beat until smooth.
Divide the batter equally between your tins and smooth with the rear of a spoon.
Bake for 25 minutes, or before the cakes are golden, remove in the oven and awesome within the tins for five-ten minutes. Turn the cakes onto wire racks and then leave to awesome completely.
Whenever you’re prepared to fill and top the wedding cake, shell and slice half the bananas, maintaining your rest whole. Utilizing a small, sharp knife, cut the vanilla bean in two lengthways then scrape all of the seeds right into a bowl. Add some cream and sugar and whip to soft peaks, utilizing an electric mixer.
Make use of a large serrated knife to slice from the top of among the cakes, to really make it completely flat. Put the sliced cake in the center of an amount platter or cake stand. Smear the jam outrageous from it, adding the whipped cream. Top using the sliced bananas.
Put the second sponge outrageous. Decorate using the remaining bananas, dust with icing sugar, and serve inside a couple of hrs.
The recipes are obtained from In The Kitchen Area by Simmone Logue (£17.99, Murdoch Books), photographs by Ben Dearnley.
To buy your copy, call the Express Bookshop on 01872 562310, send an inspection or postal order made payable towards the Express Bookshop to convey Bookshop, PO Box 200, Falmouth, Cornwall TR11 4WJ, or make an online purchase at expressbookshop.com .