Now this was my first attempt at baking this cake and trust me there were some very anxious moments but in the end it all came through.
Now you need to make a cherry compote beforehand so that it cools down when you are going to put it in between the cake layers.
Now most cakes ask for using of Cherry liqueur. But if you don’t have one like me you can use the compote. Take two and half cups of cherry’s and remove the seeds. Put the pitted cherries in a non stick pan and put in two cups of sugar over low heat. Keep stirring using a wooden spatula till juices thicken up. Now put in those half cup of cherries stir for a minute and then remove from the stove. Let it cool.
For the cake:
For the recipe:
Sift all the dry ingredients. Preheat your oven at 180 degrees. This is the most important step.
Grease 6 inch pans and dust them with flour. Keep your cake strips in a water to wet them, that is if you are using cake strips for even baking.
In a seperate bowl mix eggs, vanilla ,oil buttermilk. Pour that hot water slowly so it doesn’t cook the eggs. This part made me literally sweat. Just beat it slowly and then pour it into the dry mix. Don’t worry the batter will be liquid. Pour it into the pans and bake for 50 minutes. That’s how long it took in my oven. Keep a lookout after 35 minutes for the cake to start leaving the sides of the pan. Don’t open the oven sooner or the cake will collapse in the middle.
I do suggest that you buy cake strips of you are baking often.
They are amazing when it comes to baking flat cake tops. No need to cut your cakes for icing.
Now for the icing: I used powdered whipped Cream since I don’t get whipping cream in cream form in Himachal. So I use Bakers Whip brand of powdered Whipped Cream. It tastes great. So go ahead if you want to use this. I kept the water ratio less for icing than the recommended one. This was on purpose to get a thick whipped cream for icing.
Now I got such fluffy cakes from two tins that I simply halved them using a serrated knife and made them into a four layers.
In each layer I did one round of Whipped Cream and on top I did one big spoon of Cherry Compote that I did earlier.
Now for the chocolate barks on the side. That is one thing even I need to perfect. I used Amul dark chocolate with 70 percent Cocoa. I melted it over a double boiler. Take a water filled pan and let the water come to a boil. Remove it from the stove. Place a smaller bowl over the pan; make sure that the bowl is not touching the water. Break the chocolate into tiny pieces and put it in the bowl. Keep stirring with a spatula till the chocolate melts. Take your baking tray and line it with butter paper. Keep it in the fridge for ten minutes before use.
Use a pallet knife and spread it over the butter paper in equal lengths. The chocolate will start to set and just fold the paper over from both ends into a log and place it in the freezer for half hour to set.
Please use gloves or else the chocolate will simply melt from your hands. Remove the barks and using some left over whipped cream paste them onto the cake.
At this stage I realised that I should have used more chocolate and made thicker barks for stability.
Use whipped cream to set the cherries on top and using a grater grate in milk chocolate over the top.