It was juicy, the cherries tasted great!
All i did was take a Chocolate sponge cake already cut into three layers,
and i took 1/2 cup sugar and 2 cups water, and i beat the sugar and water together.
I added 1 dessertspoon rum essence. You can add a spoon of brandy or rum.
Lay each layer of cake on a different plate, and wet the layer by sprinkling the
sugar syrup all over the layer. Don't put too much, because the cake will become too
soggy and will turn into mush. Put the cake layers in the freezer for 15 minutes.
While the cake is in the freezer, chop canned cherries roughly. Chop depending on how
much cherry you want in your cake. When finished, pour 30-36% chilled cream for whipping in a bowl. (You will need about 2 1/2 cups of cream.) Add about 1/3 cup sugar, and whip on high
till you can see ripples in the cream, it is thick, and when you lift the beater, the cream should
stand in peaks.
Now with the cake layers, spread 1/2 cup of cream on one of the layers evenly. sprinkle the cherries all over the whipped cream. Now put the second layer on top. repeat the process of spreading. Top with the third layer. Now with the remaining whipped cream, spread on top and on the sides of the cake. Use some vermicelli or chocolate sprinkles to cover the sides.
Decorate the top of the cake with whole canned cherries, cocoa, and whipped cream in a nozzle,
or in a spray bottle. Use for making swirls, and topping with a cherry.
This cake is delicious for all ages. You will swoon over every bite.
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