Description
A rustic and reliable farmhouse chocolate cake built on a traditional equal-weight sponge. This recipe pairs a deep cocoa crumb with a silky coconut-infused Swiss meringue buttercream and fresh, vibrant cherries for a balanced and beautiful finish.
Ingredients
- 400g Eggs (approx. 6 large eggs, weighed in shells)
- 400g Unsalted Butter, softened
- 400g Caster Sugar
- 340g Self-Raising Flour
- 60g High-Quality Cocoa Powder
- Fresh Cherries with stems attached
- 4 large Egg Whites
- 225g Granulated Sugar
- 340g Unsalted Butter, cubed and cool
- 1 teaspoon Coconut Extract
- 1 pinch Salt
Instructions
- Preheat your oven to 180°C (350°F) and grease and line two 8-inch cake tins with parchment paper.
- Weigh your eggs in their shells and prepare equal weights of butter, sugar, and the combined flour/cocoa mixture.
- In a large bowl, cream the softened butter and caster sugar together until the mixture is pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition to maintain a smooth batter.
- Sift the self-raising flour and cocoa powder over the wet ingredients and gently fold them in using a metal spoon or spatula.
- Divide the batter evenly between the prepared tins and bake for 40 to 45 minutes until the tops spring back when touched.
- Allow cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, whisk egg whites and granulated sugar in a heat-proof bowl over a pot of simmering water until the sugar dissolves (71°C/160°F).
- Remove from heat and whisk on medium-high speed for about 10 minutes until stiff, glossy peaks form and the bowl feels cool.
- Switch to a paddle attachment and gradually add the cool, cubed butter, beating until the frosting becomes thick and silky.
- Mix in the coconut extract and salt, then assemble the cake by layering the sponge with buttercream and topping with fresh cherries.
Notes
To ensure a perfectly flat surface for decorating, try turning your cake layers upside down while they cool on the wire rack. If your Swiss meringue buttercream looks curdled during the mixing process, do not worry; continue beating at a high speed and it will eventually emulsify into a smooth frosting.
- Prep Time: 35 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: English