Chocolate sponge layered with cherries and cream.
Rich chocolate sponge cake layered with whipped cream, sour cherries, and kirsch, topped with chocolate shavings.
Serves 10
Bake chocolate sponge batter in two 9-inch pans at 180C for 30 minutes.
Layer cooled cakes with whipped cream and cherries.
Cover with cream and top with chocolate shavings.
Chill the cake for 2 hours before serving for clean slices.
Use fresh cherries when in season.
Refrigerate up to 3 days.
Per serving (150g) · 10 servings total
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