Beautiful, rich, and moist layers of chocolate-coffee sponge cake basted with cherry liqueur or cherry syrup, and frosted and layered with buttercream or vanilla/cherry whipped cream with more cherries between the layers. Chocolate confetti for garnish is optional.
Links You May Need:
Gluten Free Chocolate Sponge Cake Recipe
Homemade Cherry Liqueur Recipe
Buttercream Frosting Recipes (your recipe of choice) OR Vanilla Chantilly/Homemade Whipped Cream
Want to use high-quality cocoa powder that’s really dark and chocolatey?
See the below brands. Otherwise, look at the nutritional content of other brands and choose one that contains at least 1 gram of fat per 5 grams of cocoa powder. Your cake will turn out more moist and flavorful.
Droste – package labeled gluten free
Valrhona (expensive) (I checked with someone with celiac disease. She does not react to this product.)
Van Houten (Begium) -(****may contain traces of gluten****) – the originator of Dutch processed cocoa powder.
If possible, days in advance, make the cherry liqueur; set aside in a closed glass container. Omit the addition of rum if making a plain cherry syrup. Plain cherry syrup may be made the same day as the cake, if desired.
Closer to the serving time, decorate the cake with additional cherries and either chocolate curls using a vegetable peeler and a chocolate bar, chocolate cake crumbs (should you have an extra layer), or chocolate confetti. To make chocolate confetti, melt some chocolate and pour it onto a parchment-paper-lined baking sheet in a very thin layer. Freeze the chocolate until completely set. Break the chocolate into small pieces and top the cake.
To make this recipe dairy-free, use refined coconut oil to replace butter.
To make this cake egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans and 1 tablespoon refined coconut oil or palm oil (not non-hyrogentated).
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