Chocolate Cherry Chiffon Cake
 
 
A show-stopper with everyone's fave flavours. Ideal for a special occasion as the sponge is chiffon light. Makes 3-4 sponges @ 20cm. Just halve the mixture for a regular size sandwich cake. I used silicon baking moulds but if using regular tins, line first with baking paper.
Recipe type: Cakes & Desserts
Serves: 12
Ingredients
  • 300g plain flour
  • 300g caster sugar
  • 100g cocoa powder
  • 4 tsps baking powder
  • 2 tsps baking soda
  • 200ml warm water
  • 200ml sunflower vegetable oil
  • 8 egg yolks
  • 4 egg whites
  • 2 tsps vanilla extract
  • FILLING & TOPPING
  • 400g marscarpone
  • 200g ricotta
  • 150ml cherry yoghurt
  • 2 tbsp icing sugar, sieved
  • cherry jam or conserve – a good half-3/4 jar
  • 3 tbsps Kirsch (cherry liqueur or cherry brandy) – optional
  • chocolate flake bars
  • fresh cherries, pitted for filling plus some whole for the topping
Method
  1. Preheat oven to 175°C
  2. Sieve together all the dry ingredients in a large bowl; at this stage just use 220g sugar leaving the rest to add later in the merigue stage below.
  3. Beat up the sunflower oil, water, vanilla essence and egg yolks in another bowl. Then, whisk the dry ingredients into the wet, adding a third at a time. If the mix is too stiff, add a little more water. The mixture should be firm dropping consistency.
  4. In a clean bowl (scrupulously clean and wiped out with a lemon segment), whisk up the egg whites until foamy. Then, add around 80 g caster sugar and continue to whisk until they form stiff, glossy peaks. Don’t overbeat though as the meringue will flop.
  5. Take around a quarter of the meringue and using a large spoon and deep scooping motions, carefully fold in the meringue to loosen the cake mix. Add another third, and the last third in stages folding in gently to ensure you retain the bubbles but incorporate all the white into the chocolate mix.
  6. Pour mix into the moulds/tins and bake for around 30-35 mins until risen and springy. Don’t over cook them. Test with a skewer. Leave to cool in the tins for around 15 mins then turn out. If making the day before eating, pour around 1 tbsp cherry brandy into the base of each tier. Store in airtight tins til next day.
  7. Icing & Making up the Cake
  8. Whisk together all the ingredients adding the yoghurt as you go so you don’t make the icing too runny. Add more icing sugar if it is too loose. Spread the bottom tier with a generous amount of cherry conserve or jam, then dollop on a good layer of the marscarpone filling. Repeat on tier two.
  9. Decorate the top with a filling, whole cherries and chocolate flake or shavings of dark chocolate. Dust with sieved icing sugar.
  10. Serving: You’ll need a very long knife, and a cake slice but it’s possible to retain the three-tiers without mishap! Store in the fridge, covered. It will keep two days.
Recipe by The Red Bistro at http://theredbistro.com/2014/02/09/chocolate-cherry-cake/