1st attempt

Source

Good Taste - May 2008, Page 95

Recipe by Kathy Knudsen

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

1 x 470g pkt chocolate cake mix

1 x 670g jar morello cherries

2 tbs caster sugar

1 tbs cornflour

600ml thickened cream

60ml (1/4 cup) Kirsch

2 tbs boiling water

2 tbs caster sugar, extra

100g dark cooking chocolate, coarsely grated

Method

1. Prepare and bake the chocolate cake mix following packet directions. Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers.

2. Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens.

3. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.

4. Use an electric beater to beat cream in a medium bowl until firm peaks form.

5. Place Kirsch, water and extra sugar in a jug and stir until the sugar dissolves.

6. Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture, cherry mixture and cream, finishing with a layer of cake.

7. Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top and gently press onto the side of the cake.

8. Place the remaining cream in a piping bag fitted with a 1 cm fluted nozzle and pipe rosettes around the edge of the cake.

9. Arrange the reserved cherries around the cake between the cream rosettes. Cut the cake into wedges to serve.

Modification made:

Didn't use the chocolate cake mix method, I baked the chocolate sponge cake from scratch.

Recipe for the chocolate sponge:

110g cake flour

9g cocoa powder

110g caster sugar

4 large eggs

1/4 tsp vanilla essence

25g melted butter

Method for sponge cake:

1. Preheat oven to 180C (356F)

2. In mixing bowl, add the eggs and sugar. Beat at high speed for 10 minutes or until batter is thick and fluffy

3. Add the vanilla essence and beat more until fully mixed. (If batter does not sink immediately, it is then ready)

4. Ina seperate bowl, mix together the cocoa powder with the cake flour. Fold into the batter slowly

5. Add in the melted butter and fold into the batter

6. Grease the sides and bottom of a 8" cake ring and pour the batter into it 3/4 full

7. Bake in oven for 35 minutes or until top is firm to touch.

Didn't manage to get 'Kirsch', Step 5 is ignored.

Feedback collected:

~ Not bad for 1st timer, the sweetness is just nice. The cake itself is a bit dry but I guess its sponge cake, so is like that. I love the currants~ thanks to Cathy

Triggering Point...

After so much of my delaying excuses and personal constraints, I finally made up my mind to learn baking in a professional way. My Mum introduced home baking when I was 10. Me and my sis will help up in measuring the ingredients, shaping the batter, greasing the baking pan, observing the changes of colors & sizes of the cookies that was already placed in the oven. Then, Mum gradually introduced us to baking cakes and pastries.

I baked my very first cake all by myself when I was 12 on a lonely Chinese New Year...It seems to me that baking is not something that I am afraid off, but something that I enjoy doing and sharing with other people. Then, I started to flip through Mum's recipe books, explored and tried out new things during my free time. I love desserts, cookies and cakes the most...

I have lost touch of baking since I came to Singapore to work in year 2004...It has always been my dream to own good baking oven, cake mixer/beater to start my own baking again. Now that I am settled down and having the opportunity and ability to pursue what I am interested in, I took my first step and enrolled myself in baking class.