17. June 2014 · 1 comment · Categories: Desserts

No matter how old you are you deserve a cake like this on your birthday! My sister in law is the lucky one this time and since I know that she loves chocolate and cherries, it will make a perfect birthday cake for her to enjoy and obviously all of us as well.
The sponge cakes are not typical fluffy ones, they are more dense and moist to add more chocolate flavor to the cake. This recipe asks for two of those but at the last minute I decided to make another sponge cake since I wanted the wow factor. I simply used half of the ingredients that are in this recipe below.

Preparation: 15 minutes for the sponge cakes, 30 minutes for frosting, 15 for cream filling
Baking: 25 minutes for sponge cakes
Resting time: at least 1 hour
Decorating: 10 minutes
Calories – I think I will skip that part since it’s a birthday cake 😉

Ingredients for 2 sponge cakes:
2 ¾ cups of all purpose flour, sifted
1 ½ cups of white sugar
1 ½ cup of unsweetened coco powder
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
1 bag of vanilla sugar
½ cup of canola oil
1 ½ cup of buttermilk
1 ½ cup of freshly brewed coffee
4 eggs
2oz of rum or vodka

Cream Filling:
3 cups of heavy whipping cream
2 small mascarpone cheese boxes
3 cups of frozen cherries, thawed and rinsed
2 cups of fresh cherries
½ cup of confection sugar

Chocolate frosting
7 oz/200g of dark chocolate
11 oz/310 g of semi sweet chocolate
3 sticks of unsalted Butter, room temperature
½ cup of confection sugar

Sponge cakes
Preheat the oven to 350F/180C. Prepare two sponge baking pans (9 inch/24 cm each). Grease them with unsalted butter and cut out a ring from parchment paper and put it on the bottom. Sprinkle some flour on the side of the baking pan and remove all the excess flour.
kolaz ingredientsPrepare two bowls. Add all the dry ingredients into one and the wet ones in the other bowl.
Use a whisk or standing mixer but it’s supper easy and there is no need to make more dishes dirty this time. Whisk all the wet ingredients together first but before you put the mixture into the bowl with flour, sugar, coco and baking powder and soda and salt, make sure you whisk all the dry ingredients so that they combine well.
kolaz sponge in panWhisk all the ingredients together and divide into half and pour it in the prepared baking pans.
Transfer the cake into the oven on the middle rack and bake it for 20-25 minutes. After 20 minutes, check the doneness with a toothpick. If you see a lot of crumbles on it when you take it out, keep in the oven for another 5 minutes.
After that time turn the oven off and leave the cake inside with the oven door wide open. After 15 minutes take them out of the oven and remove them from the pan and place on a cooling rack.
If the cake is a little round, cut off the top using a sharp knife. You can use those leftover crumbles for ice cream later.

Chocolate Frosting
kolaz melting chocolatePut the chopped chocolate in a heatproof bowl or thick sauce pan and melt it. If you use the microwave, put it in first for 1 minute and if you see it needs more time, add 15-20 seconds more. Whisk the chocolate and let it rest for couple of minutes to cool down. You should have approximately 1 ¾ cup of melted chocolate.
kolaz beating butterDice the butter and transfer it to a standing mixer. Beat it for about 5 minutes with a beater attachment until soft and fluffy. Add sugar and beat it all together.
kolaz chocolate frostingStart pouring the cooled melted chocolate and mix it on slow speed. Put it aside and let it rest.
You will have almost 3 ½ cup of frosting

Cream Filling
Prepare the cream filling. Pour the heavy whipping cream into a bowl and whip it for few minutes until is thickens up. Add a teaspoon of vanilla extract and confection sugar. Keep whisking until it’s thick.
kolaz mascarponeTransfer the mascarpone cheese into a standing mixer bowl and beat it until soft. Add confection sugar. With a wooden spoon add the whipped cream and carefully fold it all together. Add the rinsed frozen cherries.
Now you can begin assembling the cake.
Put the first sponge cake on a piece of cardboard and preferably a “lazy susan,” or something that will let the cake rotate as you work on it. It will get messy I can promise you that.
kolaz first layerSprinkle a tablespoon of rum or vodka to moisten the cake and then put a layer of cherry jelly on the top of it. Spread it with a spoon. Now transfer half of the cream filling with cherries. Add some more fresh cherries of the top.
kolaz final layers Cover it with the second sponge cake. Pour a tablespoon of rum and then put another layer of cherry jelly and remaining cream filling with cherries. You can add some extra fresh cherries in that filling. Cover it with the third sponge. Flip the third cake upside down so that the flat side is on the top and will make it easier to spread the frosting.
Now using a spatula cover the whole cake with the chocolate frosting. Even it out with a spatula and start making decorations. It really depends on how you want to do this. If you have some leftover cream filling you can make some roses on the top, or you can just put fresh cherries in the middle of the cake and sprinkle it with shaved dark chocolate.
I have this cool gadget that makes cute lines on the side of the cake so once I evened the frosting, I am using “Lazy Susan” to help me turn it and go around the cake to make those lines pretty .


And since I have some chocolate frosting left I used a pipe bag to make roses along the rim of the cake and put some fresh cherries in the middle. Depending how confident you feel with decorating the cake you can obviously write “Happy Birthday” or do other funky decorations.
If the frosting seems too soft put it into a fridge to cool it down and continue decorating.


1 Comment

  1. I don’t even know how I ended up here, but I thought this post was great.
    I don’t know who you are but certainly you are going to a famous
    blogger if you are not already 😉 Cheers!

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