1

Gather the ingredients for the cake. Preheat the oven to 180º

2

First inset the butterfly whisk attachment. Place the eggs and whisk them Set 5 min/37ºC/Speed 3,5 Next set 4 min/ speed 3 ( without temperature)

3

Add sugar in three times and continue whipping until the dough volume has almost double it size. Set between 5-10 min/ speed 3.

4

Sift the flour and the pure cocoa.

5

Add the mixture of flour and cocoa into the mixing bowl while whisking. Set 30 sec/ Speed 2 Meanwhile, prepare a pipping bag with a round nozzle.

6

Put the dough in a pipping bag and fill the baking tray ( remember to have ready the parchment paper). Bake for 180ºC for 5-10 min.

7

Leave the cool and let cool down.

8

Once cooled cut it in the same sizes.

9

Gather the ingredients to make the Ganage Monté

10

Heat half of the whipping cream.

11

Add the chocolate and use the blender to get a fine paste.

12

Add the rest of the whipping cream.

13

Blend it again. Cool down at lest 3 hours.

14

Whip the mix and chek the texture of the Ganage Monté. Set 5-7 min/ Speed 6 Meanwhile prepare a pipping bag fitted with a nozzle. Fill it with the Ganage. Keep it in the fridge until use it.

15

Gather the ingredients for the Chantilly Cream.

16

When the mix already whipped stop the machine. Meanwhile prepare a pipping bag fitted with a nozzle. Fill it with the Chantilly Cream.

17

Gather the ingredients for the Chocolate Sprinkles.

18

Spread the melted chocolate on a cold surface, and work it until obtain a a flat surface.

19

Scrape the chocolate when it's been cooled.

20

Gather the ingredients for the decoration of the cake.

21

Once we have everything ready, we procede with the building of the cake. We start by soaking the sponge cake with Ratafia Liquor.

22

Then, cover the layer with Ganage Monté.

23

Add another layer of the sponge cake and soak again.

24

After that, add the Chantilly Cream, and add the cherries.

25

Add again the last layer of sponge cake and soak again.

26

Add the last layer of Chantilly Cream to cover the full cake.

27

Now, we use the chocolate sprinkles previously to cover totally the cake.

28

Finish decorating the cake and...

29

Enjoy!