CHOCOLATE & CHERRY HONEY CAKE ! WOW
This cake is a real show stopper! It looks so good on a plate, you have the honey sponge cake with cherries in the middle, topped with amaretto cream and chocolate ganache. Its such a delicious cake!
I hope you enjoy this delicious honey cake with cherries! I used a 26 cm pan. An easy honey cake perfect for morning coffee or afternoon tea!
Ingredients
Spiral sponges
450 gr OR 3 1/2 cups of plain flour
3 large eggs
150 gr OR 3/4 cups of white sugar
112 gr OR 1/3 cup of honey
100 gr OR 1/2 cup of melted butter
1 tsp of baking soda
1 tsp of baking powder
Canned cherries about 800 gr OR 3 cups ( drained)
1-3 tbsp of Cherry Jam
Amaretto Cream
600 ml OR 2 1/2 cups of double/heavy cream
50 ml ( double shot) of amaretto ( can add more or less)
100 gr OR 1 cup of icing sugar
1 tsp of vanilla extract
Chocolate ganache
100 gr OR 5/8 cups of chocolate
60 ml OR 1/4 cup of double/heavy cream
1-2 tbsp of unsalted butter
Directions
Step 1 : Add eggs into a bowl, add sugar. Mix well and add honey. Place your bowl on a pan with summering water ( bain marie). Cook the mixture constantly stirring for 5 -8 min until it become white and pale. After add melted butter and take it off the heat.
Step 2 : Add half of your dry sifted ingredients into the mixture, mix well and then add the rest. Cover the bowl in cling film and place into the fridge for 30 min.
Step 3 : In a separate bowl, add your double/heavy cream, vanilla extract, amaretto and icing sugar. Whisk on high speed until soft peeks.
Step 4 : I am using canned cherries, drain the liquid and place cherries onto paper towels and dry them out.
Step 5 : Take your dough out, divide it in half, keep adding flour on top and around, since the dough will be very sticky. Then roll out your dough into a large square. Divide the dough int 4-5 same sized stripes.
Step 6 : Add your cherries in the middle of each stripe, pinch from the sides and seal the cherries. Repeat with all the stripes and second half of the dough. Prepare two baking pans and line them with parchment paper and cooking oil all over.
Step 7 : Take each rolled cherry stripe and place into the pan. Leave about 1 cm space in-between each piece. They will double when they bake.
Step 8 : Bake both layers at the same time for 20-25 min in preheated oven at 190 C / 375 F.
Step 9 : Take cakes out, leave them completely to cool down.
Step 10 : Add your first layer onto the presentation plate. Use some of the cherry juice and brush over the first layer. Then add 1-3 tbsp of cherry jam and your whipped amaretto cream, spread it evenly. Then add second layer of the cake. More cream on top and around. Place the cake into the fridge for 6 hours. ( Leave a bit of cream for decoration)
Step 11 : Make chocolate ganache. In a microwave melt your butter, chocolate and double cream. Pour the chocolate ganache all over the cake and sides. Place it back into the fridge for 1 hour.
Step 12 : Decorate your cake the way you like it, I have piped the cream onto the cake, added cherries around with mint. Place it back into the fridge to set completely.
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