8/18/2020
Chocolate Ring Cake with Cherries
(for the cake)
1 1/4 cups self-rising flour
1/4 cup unsweetened cocoa powder
3/4 cup butter, softened
3/4 cup superfine sugar
3 eggs
4 T cherry brandy
1 cup cherries, pitted
2/3 cup heavy cream
(for the frosting)
generous 1/4 cup heavy cream
1 1/2 cups semi-sweet chocolate, grated
(for the decoration)
fresh cherries and maraschino cherries
[how to make]
(for the cake)
*Preheat the oven to 350 degrees.
*Grease and flour a 12 cup tube pan.
*Sift the flour and cocoa into a mixing bowl.
*Add the butter, sugar, and eggs.
*Beat well together.
*Spoon mixture into the prepared pan.
*Bake in the oven for about 35 to 40 minutes.
*Turn out and cool.
*Turn the cake upside down and cut a slice about 3/4" deep off the flat base of the ring.
*Lift off the slice carefully and reserve.
*With a teaspoon, scoop out the cake in a channel about 3/4" deep and 1" wide.
*Sprinkle 3 T of the cherry brandy over the sponge.
*Chop the cherries and spread in the hollow.
*Whisk the cream until stiff.
*Stir in remaining brandy.
*Spread the cream over the fruit.
*Place the reserved slice back on the cake.
*Invert the cake so it is the right way up.
(for the frosting)
*Put the cream into a saucepan and bring just to a boil.
*Add the chocolate.
*Stir until the chocolate melts.
*Cool until the mixture is thick and smooth.
*Pour over the cake.
*Put in a cool place until set and decorate with chocolate dipped cherries.
Note: I adapted the recipe from "the baker's bible" by Deborah Gray.
