Preparation time: 45 minutes
Baking time: 15 minutes
Serves 8 to 10
You will need
For the cake:
Caster sugar 20 g
Self-Raising Flour 60 g
Sugar-free cocoa powder 75 g
Unsalted butter 150 g
1 teaspoon vanilla extract
1 pinch of salt
Unsalted butter 30 g for preparation of tins
1 tablespoonful flour for preparation of tins
For the filling:
Griottines 500 g
Single cream 40 g
Icing sugar 50 g
Kirsch 5 cl
Bitter chocolate for decoration 200 g
Preheat oven to 190°C (Gas Mark 5). Grease and flour three 18cm diameter baking tins.
Break eggs into a bowl. Add sugar, salt and vanilla extract and whisk until foamy and trebled in volume. Sift flour and cocoa powder together and combine, a tablespoonful at a time, with the egg mixture to form a dough. Melt the butter and blend into the dough mixture.
Divide the cake mixture evenly between the three prepared tins and level the tops. Bake in oven for 15 mins and test that it is properly cooked by inserting a needle , cocktail stick or skewer into the centre of the cake. If it comes out dry, then the cake is cooked through but if there is still some stickiness or wet batter, your cakes will need a little longer cooking time.
When ready, leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
Put single cream in a bowl and refrigerate together with mixer whisks.
Drain Griottines, reserving juice.
Prepare the Chantilly cream: Take bowl of single cream from refrigerator, add icing sugar and beat. Trickle in Kirsch and combine. Return prepared Chantilly cream to refrigerator.
Prepare mini chocolate curls: Scrape edge of chocolate bar over a plate using a good peeler knife. Work quickly to prevent chocolate melting. Keep curls refrigerated.
Make holes randomly in the cakes using a fork or skewer and pour reserved Griottines juice over to soak in.
Place the first layer of cake in the centre of a serving plate, spread evenly with a quarter of the Chantilly cream and garnish with half the Griottines. Add the second layer and repeat.
Place third layer of cake on top and, using a spatula, spread the remaining Chantilly cream evenly over the top and sides of the cake. Scatter the chocolate curls over the whole cake by lightly pressing them into the cream.