|Serves: 12 people||Recipe course: Cakes||Total time (min.): 95||Complexity (1 to 3): 2|
Plain flour 525 grams
Caster sugar 525 grams
Butter 525 grams
Baking powder 6 tsp.
Butter 400 grams
Icing sugar 800 grams
Cocoa powder 120 grams
Milk 60 ml
Milk chocolate 200 grams
Cherry jam 200 grams
Whipping cream 150 grams
Chocolate 150 grams
Prep. (Before you begin)
1- Cut the butter into cubes and leave at room temperature to soften.
2- Melt the milk chocolate.
1- Pre heat the oven to 180°C.
2- Grease the round tins and line with parchment paper.
3- Fit the K beater to the machine.
1- Add Ingredients 1 (eggs, flour, sugar, butter, baking powder) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 2 for about 4 minutes.
4- Divide the mixture between the round tins.
5- Bake for 45 minutes at 180°C or until a skewer tests clean.
6- Leave to cool on a wire rack.
1- Retrieve, clean the Mixer bowl and fit the K beater.
2- Add Ingredients 2 (butter) to the bowl.
3- Mix on speed Max for about 2 minutes.
1- Add Ingredients 3 (sugar, cocoa powder, milk) into the Mixer bowl.
2- Mix on speed 3 for about 3 minutes.
1- Add Ingredients 4 (melted chocolate) into the Mixer bowl.
2- Mix on speed 4 for about 5 minutes.
1- Place one of the sponges on a serving plate. If the cake is domed slice the top to make it level.
2- Spread with half of Ingredients 5 (jam).
3- Spread a layer of buttercream on the jam.
4- Place another sponge on top. If the cake is domed slice the top to make it level.
5- Repeat the jam and buttercream layers.
6- Place the last sponge on top. If the cake is domed slice the top to make it level.
7- Spread the rest of the buttercream over the cake in an even layer.
8- Chill in the fridge for 30 minutes.
1- Add Ingredients 6 (cream, chocolate) into the saucepan.
2- Heat over a medium heat, stirring constantly until the chocolate starts to melt.
3- Remove from the heat and continue to stir until the chocolate has melted.
4- Transfer the ganache to a glass bowl and let cool.
5- When the ganache is just warm, pour it onto the cold cake.
7- To Serve. Decorate with cherries and chocolate.