![]() ![]() Since this cake uses a whipped topping, it is best served the day it is assembled since the frosting will gradually deflate. Refrigerate the cake until you're ready to serve. Decorate with the grated chocolate and fresh cherries (if using). Use the rest of the whipped cream to coat the sides and top of the cake.Spread about a 1/3" layer of whipping cream onto the cake and top with 1/3 of the cherries. Use a long serrated knife or cake leveler to cut each Place the first layer on a cake board or plate and brush a coating of cherry syrup (or kirsch) over the surface.Beat on high until stiff peaks form, then stop and set aside. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form. Start at low speed, then work your way up to high, adding the powdered sugar and cherry juice as you mix. FOR THE CAKE: Add cream of tartar to the egg whites and beat at high speed until foamy. Place the whipping cream in a large bowl and use either the whisk attachment on your stand mixer or a hand mixer to beat. In a small bowl, mix egg yolks with water. In a large mixing bowl, beat egg whites, slowly adding sugar and vanilla sugar, until stiff peaks form. Remove the cherries from the syrup and set aside both the cherries and syrup - you'll need both! Line the bottom of a 10-inch springform pan with parchment paper and set aside.TIP: Well chilled cakes are easier to level and frost. You may also turn them out onto plastic wrap and wrap well to either freeze for later (thaw in refrigerator overnight) or refrigerate a few hours until well chilled. Cool the cakes in the pans for 15 minutes, then carefully turn them out onto wire cooling racks to cool completely. Bake the cakes until a tester comes out clean, about 35 to 40 minutes.Divide the batter evenly between the prepared pans. Stir in the melted chocolate chips and mix just until well blended.Gradually beat the wet ingredients into the dry ingredients. In a separate bowl, whisk together the buttermilk, oil, and eggs.In a large mixing bowl or the bowl of a stand mixer, combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt. ![]() Preheat the oven to 350° F Grease two 9" round cake pans with butter or nonstick spray and line with parchment paper. ![]()
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