Description
A sophisticated chocolate sponge cake crafted with mathematical precision using the equal-weight method. Topped with a silky Swiss meringue buttercream and fresh cherries, this dessert offers a perfect balance of structural integrity and a melt-in-your-mouth texture.
Ingredients
- 400g Large Eggs (weighed in shells)
- 400g Caster Sugar
- 400g Unsalted Butter, softened
- 325g Self-Raising Flour
- 75g High-Quality Cocoa Powder
- 4 Large Egg Whites
- 260g Granulated Sugar
- 230g Unsalted Butter, cool and cubed
- Coconut Extract
- Pinch of Salt
- Fresh Cherries
Instructions
- Preheat oven to 180°C (160°C fan) and grease and line two 8-inch cake tins with parchment paper.
- Weigh your eggs in their shells and ensure the sugar and butter measurements match that weight exactly for the sponge.
- Cream together the butter and sugar in a large bowl until the mixture is light, pale, and fluffy.
- Beat in the eggs one at a time, then sift in the flour and cocoa powder and fold gently until just combined.
- Divide the batter between the tins and bake for 40–45 minutes until a skewer comes out clean.
- Prepare a bain-marie and whisk the egg whites and granulated sugar until the mixture reaches 71°C (160°F).
- Whisk the warm meringue in a stand mixer on medium-high until the bowl is cool and stiff, glossy peaks form.
- Switch to a paddle attachment and gradually add the cool, cubed butter until a smooth, thick buttercream forms; mix in salt and extract.
- Stack the cooled cakes with a layer of buttercream, frost the exterior, and garnish with piped swirls and fresh cherries.
Notes
To ensure the meringue reaches full volume, wipe your mixing bowl and whisk with a little lemon juice or vinegar beforehand to remove any trace of grease. If the buttercream feels too soft after mixing, refrigerate the entire bowl for 15 minutes before giving it a final whip to achieve the perfect piping consistency.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: British