For the chocolate sponge
- 6 large eggs, at room temperature
- 1 1/4 cups golden superfine sugar
- 2/3 cup unsweetened cocoa powder
- 3/4 cup plus 1 tbsp all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
For the cherry filling
- 14 oz pitted cherries (jarred or frozen, thawed)
- Scant 1/2 cup cherry juice or syrup from the jar
- 1 tbsp superfine sugar, if needed
- 1 tbsp cornstarch
- 1 tbsp kirsch (optional)
For the vanilla bean whipped cream
- 1 2/3 cups heavy cream, cold
- 7 oz mascarpone, cold
- 1/3 cup powdered sugar, sifted
- 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
For the chocolate ganache
- 5 1/4 oz dark chocolate (around 55-60% cocoa), finely chopped
- 2/3 cup heavy cream
To decorate
- Fresh cherries, preferably with stems
- A few sprigs of fresh rosemary
- Dark chocolate shavings (optional)
- Powdered sugar, for dusting
Directions
For the chocolate sponge
- Preheat the oven to 350°F (325°F convection). Grease and line a 10 x 15-inch rectangular baking pan with parchment paper.
- Add the eggs, golden superfine sugar and Nielsen-Massey Vanilla Extract to a large mixing bowl.
- Using an electric mixer, whisk for 8-10 minutes until pale, thick and tripled in volume. The mixture should leave a ribbon on the surface when the whisk is lifted.
- Sift together the cocoa powder and plain flour, then gently fold into the egg mixture in two additions.
- Mix a few spoonfuls of batter into the melted, cooled butter, then gently fold this back into the remaining batter.
- Pour the batter into the prepared pan, spread evenly and bake for approximately 25 minutes, or until the sponge springs back when lightly pressed.
- Transfer to a wire rack and let cool completely before cutting into three equal 10 x 5-inch rectangular layers.
For the cherry filling
- Add the cherries, cherry juice and sugar, if using, to a small saucepan.
- Mix the cornstarch with 1 tbsp cold water, then stir into the cherries.
- Simmer gently for 3-5 minutes, until the juices have thickened slightly and become glossy.
- Stir in the kirsch, if using, and let cool completely.
For the vanilla bean whipped cream
- Pour the chilled heavy cream and mascarpone into a large mixing bowl.
- Add the powdered sugar and Nielsen-Massey Vanilla Bean Paste.
- Whisk until medium-firm peaks form. The cream should be fluffy but stable enough to support the top sponge.
For the chocolate ganache
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream until steaming, then pour it over the chocolate and let sit for 2-3 minutes.
- Stir until smooth and glossy, then let cool until thick enough to spread.
To assemble
- Place the first rectangular chocolate sponge on a serving board or cake plate.
- Spread or pipe a generous layer of vanilla mascarpone cream over the sponge, creating a slightly raised border around the edges.
- Spoon half of the cooled cherry filling over the cream, keeping it within the border.
- Carefully place the second sponge on top and repeat with another layer of cream and the remaining cherry filling.
- Finish with the third chocolate sponge, pressing very gently to level the cake.
- Refrigerate for at least 1-2 hours to allow the layers to firm up.
To decorate
- Spread the cooled chocolate ganache across the top of the chilled cake, allowing it to reach the edges.
- Arrange the fresh cherries on top, either in a loose cluster or a simple line down the center.
- Add a few small rosemary sprigs for a festive touch.
- Finish with chocolate shavings and a very light dusting of powdered sugar just before serving.
Notes
Prep time: 40 minutes | Bake time: 25 minutes | Chill time: at least 1-2 hours, ideally 4 hours or overnight | Serves 12
The kirsch is optional. Chilling the assembled cake longer helps the layers set and makes slicing neater.
For the chocolate sponge
- 6 large eggs, at room temperature
- 250g golden caster sugar
- 55g cocoa powder
- 100g plain flour
- 115g unsalted butter, melted and cooled
- 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
For the cherry filling
- 400g pitted cherries (jarred or frozen, thawed)
- 100ml cherry juice or syrup from the jar
- 1 tbsp caster sugar, if needed
- 1 tbsp cornflour
- 1 tbsp kirsch (optional)
For the vanilla bean whipped cream
- 400ml double cream, cold
- 200g mascarpone, cold
- 40g icing sugar, sifted
- 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
For the chocolate ganache
- 150g dark chocolate (around 55-60% cocoa), finely chopped
- 150ml double cream
To decorate
- Fresh cherries, preferably with stems
- A few sprigs of fresh rosemary
- Dark chocolate shavings (optional)
- Icing sugar, for dusting
Directions
For the chocolate sponge
- Preheat the oven to 160°C fan / 180°C conventional / 350°F. Grease and line a 25 x 38cm (10 x 15-inch) rectangular baking tin with baking parchment.
- Add the eggs, golden caster sugar and Nielsen-Massey Vanilla Extract to a large mixing bowl.
- Using an electric mixer, whisk for 8-10 minutes until pale, thick and tripled in volume. The mixture should leave a ribbon on the surface when the whisk is lifted.
- Sift together the cocoa powder and plain flour, then gently fold into the egg mixture in two additions.
- Mix a few spoonfuls of batter into the melted, cooled butter, then gently fold this back into the remaining batter.
- Pour the batter into the prepared tin, spread evenly and bake for approximately 25 minutes, or until the sponge springs back when lightly pressed.
- Transfer to a wire rack and leave to cool completely before cutting into three equal 25 x 12.5cm (10 x 5-inch) rectangular layers.
For the cherry filling
- Add the cherries, cherry juice and sugar, if using, to a small saucepan.
- Mix the cornflour with 1 tbsp cold water, then stir into the cherries.
- Simmer gently for 3-5 minutes, until the juices have thickened slightly and become glossy.
- Stir in the kirsch, if using, and leave to cool completely.
For the vanilla bean whipped cream
- Pour the chilled double cream and mascarpone into a large mixing bowl.
- Add the icing sugar and Nielsen-Massey Vanilla Bean Paste.
- Whisk until medium-firm peaks form. The cream should be fluffy but stable enough to support the top sponge.
For the chocolate ganache
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream until steaming, then pour it over the chocolate and leave for 2-3 minutes.
- Stir until smooth and glossy, then leave to cool until thick enough to spread.
To assemble
- Place the first rectangular chocolate sponge on a serving board or cake plate.
- Spread or pipe a generous layer of vanilla mascarpone cream over the sponge, creating a slightly raised border around the edges.
- Spoon half of the cooled cherry filling over the cream, keeping it within the border.
- Carefully place the second sponge on top and repeat with another layer of cream and the remaining cherry filling.
- Finish with the third chocolate sponge, pressing very gently to level the cake.
- Refrigerate for at least 1-2 hours to allow the layers to firm up.
To decorate
- Spread the cooled chocolate ganache across the top of the chilled cake, allowing it to reach the edges.
- Arrange the fresh cherries on top, either in a loose cluster or a simple line down the centre.
- Add a few small rosemary sprigs for a festive touch.
- Finish with chocolate shavings and a very light dusting of icing sugar just before serving.
Notes
Prep time: 40 minutes | Bake time: 25 minutes | Chill time: at least 1-2 hours, ideally 4 hours or overnight | Serves 12
The kirsch is optional. Chilling the assembled cake longer helps the layers set and makes slicing neater.
