Cooking time - 20 mins
Prep time - 15 mins
Serves - 8
INGREDIENTS
1 - Chocolate Cake
1 cup - Tinned Cherries
optional - 1 tbsp Rum/ few drops brandy essence
40gms - Dark chocolate - for flakes
250gms - Chilled cream
5tbsp - Powdered Sugar
1 tsp - Vanilla Essence
METHOD
In a mixing bowl, carefully beat the cream until its thick and can stand in soft peaks. Put some in an icing gun & keep in the fridge. keep the rest of the cream also in fridge.
Remove seeds from the cherries ,keeping aside a few.
Add rum or essence to 1/2 cup cherry syrup
Cut the cake into 2 halves. Soak both halves with 4-5 tbsp each of cherry syrup
Spread 2 tbsp cream icing on each piece of cake.
Put deseeded cherries on the cream on one piece and cover these with the other piece of a cake. Keeping cherries is optional, you can avoid also
Cover the cake completely with cream on all sides and the top
Level top and sides with a broad knife dipped in chilled water
Make a border on the edge by piping swirls of cream from the icing gun. Place a cherry on each swirl. Put flakes in the centre. keep in fridge to set. Its done!
P.S - You can refer to any chocolate cake recipe. I made this one (increased quantity) because it can be made in 5 minutes - Chocolate Cake Recipe
For Recipe Picture - Click Here
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