when I turned 21 I decided to get myself a cake, a beauty of a cake (you can take a little peek on my instagram, but be warned it might make your mouth water). I have always loved baking but when I saw my birthday cake I knew I had to learn how to make something like this! And faith thought so too….

About a week after my birthday I won a competition to learn how to bake (and decorate!) a cake just like the one I had on my birthday! And since practice makes perfect ( I still need a whole lot of practice haha) I decided to bake this delicious fluffy chocolate cake for my father in law’s birthday.

A cake like this is basically fool proof, the final touch is decorating like a unicorn threw up all over the cake. And voila you’ve got yourself a pretty awesome cake and no one will suspect that you didn’t mean for it to be this messy.

you will find the full recipe plus the instructions video down below!

ingredients for the chocolate spongecake;
4 eggs, room temperature;
3/4 cup sifted all purpose flour;
1/4 cup sifted cocoa powder ;
3/4 cup sugar;
1 1/2 tsp baking powder;
A pinch of salt;
2 tbsp unsalted butter, melted and chilled. 

Depending on the size of your cake pan, you might want to double the recipe like I did. 

Ingredients for the cherry and mascarpone filling;
250 ml mascarpone;
1/4 cup icing sugar;
175 ml (double or) whipping cream;
1/4 tsp to 1 tsp vanilla powder (or paste or essence);
canned (or fresh) cherries.

Directions for the cake;

preheat your oven to 175-180 degrees Celsius. In a mixing bowl whisk together your eggs and salt until it turns into a pale yellow colour and has increased in volume, a lot.

Continue to whisk the mixture while you add in your sugar. If you can lift your whisk without the ribbon disappearing immediately, you know you’ve mixed long enough.

Now mix the rest of your dry ingredients in a separate bowl, and fold half of the mix into your egg mixture. Fold until just combined, don’t overmix. Once combined repeat with the second half of your dry ingredients mix. Once all is combined you can fold in your melted butter.

Prepare your baking pan, line it with parchment paper and lightly butter it. Pour your batter into the baking pan, and put in the oven for 25 minutes. Or until a toothpick comes out clean (always put the toothpick in the middle of your cake). 

Once you take your cake out of the oven, let it cool down completely. Once it’s cool you can level your cake(s).

Directions for the mascarpone cream filling;

Mix the mascarpone with your icing sugar and vanilla, until well combined. Add in your whipping cream and beat until stiff. you can fold in your cherries right now, but I decided to put the cherries on the cake by hand.

Putting the cake together! 

Sprinkle some of the cherry juice on your cakes. Add your mascarpone cream on the first half of your cake, then place the cherries on top. Add some more cream on top and also add the other cake layer. If you have cream left spread it out on the top of the cake. Now let the cake sit in your freezer/fridge for about 30 minutes, or longer if you have more time!

How to chocolate ganache;

Dark chocolate 1:1 –> 350 gr chocolate – 350 ml whipping cream
This is what I used.

In a saucepan heat your whipping cream, don’t boil! Once heated, remove your saucepan from the fire and add in your chocolate. Stirr until completely dissolved. 

Milk chocolate 1:1,5 –> 150 gr chocolate – 100 ml whipping cream

White chocolate 1:2 –> 200 gr chocolate – 100 ml whipping cream

Final touches!

Take your cake out of your freezer or fridge, and get your chocolate ganache ready. If you really want to create a drip you want the ganache to be a bit thicker, if you want to cover your entire cake you want it to be more runny. Feel free to experiment!

For a dripping effect start at the edges of the cake and nudge the chocolate ganache over the edge a bit, to help the drip come along a bit! You might not have to do this if your ganache is more runny.

Whilst your ganache is still wet you want to start decorating your cake, and this is where you can go bananas. 

Feel free to also check the video, click here to go to the video!

I hope you will have fun baking, and decorating this cake! If you plan on baking it, please do let me know!


Leave a Reply

Your email address will not be published. Required fields are marked *