John Myers
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Cherry and Chocolate Cake
The perfect cherry and chocolate cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 130 g Butter
- 2 Eggs
- 100 g Sugar
- 1 packet Vanilla sugar
- 130 g Flour
- 1 tsp Baking powder
- 1 tbsp Cocoa
- 4 tbsp Milk
For covering:
- Kirsch
- 1 Glass Cherries
- 150 ml Cherry juice
- 3 tbsp Sugar
- 1 tbsp Food starch
- 4 tbsp Cherry juice
- 1 tbsp Kirsch
- 2 cups Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
For decoration:
- 1 cups Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 13 Cherries
- Chocolate flakes
For the dough:
- Put the butter, eggs, sugar and vanilla sugar in a mixing bowl and stir until foamy.
- Mix the flour and baking powder, sieve, add and stir.
- Add cocoa and stir in.
- Add milk and stir.
- Bake at 175 degrees top and bottom heat for about 30 minutes.
For covering:
- Sprinkle some kirsch on the baked base and place a cake ring around the base.
- Drain the cherries well on a sieve (put 13 cherries aside for decoration).
- Put 8,150 ml of cherry juice and sugar in a saucepan and bring to the boil.
- Mix the cornstarch and 4 tbsp cherry juice until smooth, add and stir in, then add the drained cherries.
- Add cherry water and stir.
- Let the cherries cool down a little, put them on the base and smooth them out.
- Beat two cups of whipped cream with the whipped cream and vanilla sugar until stiff and spread on the cherries.
For decoration:
- Whip a beaker of whipped cream with the whipped cream and vanilla sugar until stiff, place in a piping bag and decorate the cake with it.
- Place the remaining 13 cherries on top of the cake.
- Sprinkle chocolate flakes on the cake.
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