So it happens to be one of our close friends b’day today… and I decided to make a cake. A Strawberry jam, Whipped Cream sandwiched, Cherry chocolate ganache coated cake. First attempt at this combo so it was trial and error.
Started off with the basics. The base. Dark chocolate cake. Butter,Sugar,Eggs,flour and Chocolate powder. I’m generally a Kandos Choc powder stalwart, but since of late have discovered that Motha infact gives a better flavour and a way better colour to the cake.




After all the mixing,beating and folding were done,the cake or batter rather was ready to be popped into a 140 centigrade pre-heated oven for 45-50 minutes.

Approximately and hour later, voila! The cake.

I let it cool over night. The next step was to slice it length wise in half to sandwich it with strawberry jam and a generous layer of whipped cream. Anchor whipped cream is my personal choice. Easy to manage when sandwiching. I suck at slicing cake in half. I almost never get it sliced equally… but the gods were on my side today! Sliced and sandwiched it was ready to go in the fridge for a few mintues.

Next it was time for the chocolate ganache. My recipe for ganache is 350g of cooking chocolate, 250ml of anchor whipped cream, 2tbsp of Sugar and 2 tbsp of unslated butter. Bringing the cream, butter and sugar to a boil, next would be for the chocolate to go in. Boy that melting experience is literally mouth watering! I love watching the immaculate cream turning a mud brown!

After that was done, it was time to pour the ganache over my cake. I admit, this was the step that had me bothered a bit. I kept envisaging a pool of chocolate dripping all over the place and not setting! But like I said, the gods were in favour of me

I slipped in 4 strips of oil paper beneath the cake before placing one half on the tray. If not when this happened (look below) wiping the tray clean would have been a nightmare!

It took about 10 minutes in total for the chocolate to lazily drip its way over the cake and settle. Setting in the process. I let it sit still for about 10 minutes, checked for consistency and then popped the cake back in the fridge oil paper and all, for fear of the whipped cream sandwiched inside melting and making a mess of things.
Another 10 minutes later, it was time to decorate. Topped off the cake with glazed cherries. None of the supermarkets here had the proper tinned black cherry so I had to make do with the glazed.
Bear in mind that this is a refrigerated cake so leaving it out for too lengthy a period would be detrimental. Popped the decorated cake back in the fridge, and half an hour later came back to gently pull out the strips of oil paper from beneath. It helps to take a small knife and gently loosen the cold ganache that has dripped onto the paper before prising it away from the cake.
End result…..



Another variation to this cake would be to use tinned cherries inside instead of strawberry jam, and to top it off on top with tinned cherries as well. You can also do this same recipe with ordinary butter cake, substituting the cherries for fruit cocktail and whipped cream.
Bon apetit!