Don’t overmix the cake batter. Overmixing will make the cake less light and fluffy. Gently mix the batter just until the ingredients are incorporated. Hi Megan. It might be a little small for all the batter, but as long as you don’t fill the pan more than 3/4 full, you should be ok. Baking time will be longer. Storage instructions: Store in dry, cool ambient conditions, away from heat sources and odorous materials.

I tried this recipe and the outcome was so wow I don’t even know how to explain it.thank you very much for the recipe. How I wish I shared aome with you. It was indeed nice Yum! This sound great! What an amazing cake to make in remembrance of your nephew. May your memories of him stay with you forever ❤️ Awesome recipe. Couldn’t find Kirsch so used a cherry whisky. Only thing I would do different next time is use more of the syrup! I had lots left over. Definitely a keeper. Hi Shiran 🙂 this recipe looks fab and I am wanting to make a rectangular version of it. Would it be wise for me to double the recipe if I wanted to split it between two 14×11 inch pans? (approx length can’t remember exactly haha)I must say this is a stunning cake!!! Very moist and fluffy! This is my first try at it and am thrilled with the outcome!!! Thank you very much! The kirsch gave it a wonderful lift!!! Hi! I baked the two cakes but I have a question.. it’s about 1 inch high even though I used a 2” pan.

I am excited to make this cake! As far as the hot water goes, what temperature should the water be? Is tap water hot enough, or should I boil the water? Thank you for your time and attention. After opening: Keep container closed. Keep cap area clean and free from syrup residues. Do not refrigerate – crystals may form in the liquid at low temperature. If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt. Whisk together, then mix in the remaining ingredients to make a dough. Wrap in clingfilm and chill for 20 minutes.Cherry syrup to soak the cake layers, and cherries to add between the layers. The syrups makes the cake ultra moist – my favorite part of this recipe. You can use a buttermilk substitute. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe.

When the microwave pings, add a splash of the milk to the mug and return the jug to the microwave to finish heating. (Another 90 seconds is perfect for skimmed milk. However, it’ll need less time if you’re using coconut, semi skimmed or whole milk, so keep an eye on it). I need to make this cake for tomorrow afternoon. can I bake the cake tonight and put in fridge until tomorrow? Or will it become too hard? I’m not going to decorate it until tomorrow so the whipped cream doesn’t become too hard. Also, I only have a 9 inch pan! Could this recipe work with a 9 inch? place drained cherries in a medium bowl, and add to the bowl 1/4 cup Kirsch and 1/2 cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings. Use a palette knife to spread the remaining cream on top in big, puffy waves. Grate chocolate curls generously over them, and arrange the remaining cherries around the edge. Chill for an hour before serving. Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ? Hi, please advice if I can be sure that 1 cup is 240ml? For canned cherries, juice and whipped cream. Since there are grams for everything except these ingredients. tnx. Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday.