Chocolate Sponge
- 4 eggs
- 3/4 cup caster sugar
- 1/2 cup corn flour
- 1/2 cup custard powder
- 1 teaspoon cream tartar
1/2 teaspoon bicarbonate soda- 1 1/2 tablespoon cocoa powder
Filling
- 650 g jar morello cherries
- 2 tbs caster sugar
- 1 tbs cornflour
- 600 ml cream
- ¼ cup grenadine
- 200g dark chocolate (I used a huge milk chocolate egg)
Method
Preheat oven to 210 C.- Sift the dry ingredients.
- Beat the eggs and sugar until thick and creamy.
- Fold in the dry ingredients with a large metal spoon.
- Pour into 22 cm tin, bake for 20-25 minutes.
- Make cherry compote by draining the cherries, reserving 160 ml (2/3 cup) of the juice. Reserve 10 cherries to decorate.
- Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour.
- Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl.
- Cover with plastic wrap and place in the fridge to chill.
- Use an electric beater to beat cream in a medium bowl until firm peaks form.
- Cut the cooled sponge cake into 3 layers
Assembly
- Put first layer onto a serving plate. Take half of the grenadine and sprinkle over the sponge. Then spread half of the cherry compote on to the sponge layer. Add a thin layer of whipped cream.
- Add second sponge layer. Sprinkle with remaining grenadine. Add the remaining cherry compote and then add a thin layer of whipped cream before topping with the final sponge layer.
- Spread remaining cream over the entire cake.
- Cover the sides and top of cake with chocolate shavings or finely chopped chocolate.
- Decorate the top with the remaining cherries.