This is a light and airy chocolate cake for those who don't like it too rich. It's a great base for whipped cream and fresh fruit or jam. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter ...
To make the filling whip the cream to stiff peaks and set aside. Melt all of the chocolate in a bowl, over a saucepan of boiling water. Remove from the heat and fold it into the whipped cream.
If you are short of time to decorate the cake, simply melt the chocolate into the cream as below ... thinly with the thinned chocolate icing, filling in the areas where the two cakes meet.
Beat low to medium speed adding heavy cream ... plate or cake board. Frost with layer of chocolate buttercream. Pipe a dam around the cake. Fill center of dam with half of the cherry filling.
For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...