(by Nicola MacCallum)
(adapted from Sainsbury's Magazine)
6 medium eggs
1 t. vanilla extract
1 1/4 c. golden caster, demerara, or turbinado sugar
1/3 c. cocoa powder
3/4 c. all-purpose flour
5 oz. (10 T.) unsalted butter, melted and cooled, plus extra for greasing
5 oz. block dark chocolate
For the syrup:
3/4 c. golden caster, demerara, or turbinado sugar
2 T. kirsch
For the kirsch cream:
3 c. heavy cream
1/3 c. golden caster, demerara, or turbinado sugar
2 t. vanilla extract
3 T. kirsch
3 T. raspberry preserves
40 pitted black cherries, fresh or tinned
Preheat oven to 350 F.
Grease 3 round 9-in. cake pans and line the bases with parchment paper.
In bowl of electric mixer, whisk eggs, vanilla, and sugar until thick and the whisk leaves a trail (about 10 minutes).
Sift cocoa powder and flour together, then fold in.
Stir in melted butter.
Divide batter evenly between pans and bake for 20 - 25 minutes, or until springy to the touch.
Cool for 5 minutes, then turn out onto a rack to cool completely.
Shave the block of chocolate using a potato peeler and chill the shavings.
To make the syrup, combine 3/4 c. water and 3/4 c. sugar in a pan.
Bring to a boil for 5 minutes, let cool, and stir in the kirsch.
To make the cream, whip cream and sugar to firm peaks, then fold in vanilla and kirsch.
To assemble: Level the tops of the cake layers with a sharp knife, if necessary.
Brush one layer with some of the syrup and some of the raspberry preserves.
Add a second layer, brushing with the syrup.
Spread a layer of the kirsch cream, about 1/2 in. deep.
Cover with the cherries, reserving 8.
Spread a little more cream over the cherries, then top with the final cake layer, upside down. Brush with syrup.
Spoon 1/4 of remaining cream into a piping bag fitted with a large star nozzle, and set aside.
Using a palette knife, cover the top and sides of the cake with the remaining cream.
Press chocolate shavings onto sides of the cake.
Pipe swirls of cream on top and decorate with remaining cherries.
(Read The Maternal Bungee Cord, the story that accompanies this recipe.)
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