Ingredients:
For the Vanilla Custard:
- 500 ml milk (2 cups + 1 tbsp)
- 37 g vanilla custard powder (1¼ oz)
- 100 g sugar (½ cup)
For the Cake Batter:
- 8.8 oz (250 g) butter or margarine, room temperature
- 200 g sugar (1 cup) + 1 tbsp vanilla sugar
- 5 eggs (size M)
- 375 g wheat flour (3 cups + 2 tbsp) + 1 pinch of salt
- 3 level teaspoons baking powder
For the Chocolate Layer:
- 20 g cocoa powder (¼ cup) + 1 – 2 tbsp milk
- 2 jars of sour cherries, drained weight 350 g (12.3 oz) each
For the Buttercream Frosting:
- 250 g butter, room temperature (8.8 oz)
- 200 g dark chocolate (7 oz)
- 2 tbsp sunflower oil
Instructions:
- Prepare the Vanilla Custard: In a saucepan, combine milk and vanilla custard powder, add sugar, and cook until thickened. Let it cool.
- Cake Batter: Cream room temperature butter/margarine with sugar until smooth. Add eggs one by one, then mix in flour, salt, and baking powder.
- Spread the batter in a baking tray. Mix cocoa powder with milk, swirl it on the batter, and place drained sour cherries on top. Bake at 180 °C / 356 °F (top/bottom heat) or 160 °C / 320 °F (hot air) for 25 minutes.
- Prepare Buttercream Frosting: Mix room temperature butter with cooled vanilla custard gradually. Melt dark chocolate with sunflower oil, let it cool, then add to the buttercream.
- Frost the cake once it’s cooled.
Tips:
- Ensure ingredients are at room temperature for the buttercream to prevent curdling.
- Carefully layer the chocolate and cherries on the cake batter before baking for a beautiful finish.
- Let the cake cool properly before frosting to avoid melting or uneven spread of the buttercream.
