1
Preheat the oven to 200°C/180°C with convection/gas 6 and line a 30 cm baking pan with parchment. Whisk together oil, eggs, sour cream and cooled coffee in a large jug. In a large bowl combine flour, cocoa powder, baking soda, baking powder, both sugars and a pinch of salt, then fold in the wet ingredients until the mixture is smooth and no flour lumps remain. Pour into the pan and bake for 20‑22 minutes, or until a skewer inserted in the centre comes out clean. Cool in the pan for 20 minutes, then transfer to a rack to cool completely.
2
Meanwhile, make the ganache. Warm the cream and sweet powder (optional) in a small saucepan over low heat, whisking constantly until the powder dissolves and the cream begins to steam. Place both chocolates in a medium‑heat‑proof bowl and pour the hot cream over them. Let stand for 1 minute, then whisk until smooth and glossy. Let cool completely, then store in the fridge until needed.
3
For the cherries, combine all ingredients in a bowl, then spread them on a parchment‑lined tray. Bake for 20 minutes, then let cool.
4
When ready to assemble, beat the ganache with an electric mixer for 3‑4 minutes until thick and butter‑cream like. To make the kirsch cream, pour the cream, kirsch, vanilla seeds and powdered sugar into a large bowl and beat to soft peaks. Place the cooled sponge on a serving tray, spread the ganache, then spoon the cream on top. Dot the cherries over the top and sprinkle with hazelnuts. Keep refrigerated for up to three days.

Source: bbcgoodfood.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App