This simple chocolate cake is filled with cream and canned cherries, making it a great treat for days when you don’t have so much time. If you want, you can use fresh cherries as well when they’re in season.
For the cake:
- 100gr cacao powder
- 180ml boiling water
- 200gr butter
- 100ml milk
- 200gr sugar
- 350gr flour
- 1 tbs baking powder
- 6 large eggs
For the filling:
- 1 large jar of cherries on syrup (500gr)
- 400ml heavy cream
- 3 tbs sugar
Makes a 25-27cm springform, serves 12-16
Make the cake:
Line a spring form bottom with baking paper.
Combine the cacao powder and the boiling water in a large mixing bowl. Add the butter and stir until the butter is mixed in well. Now add the remaining ingredients except the eggs and stir to combine well. Add the eggs now (if you add them on the hot chocolate mixture you might get scrambled eggs) and mix to combine everything.
Pour the batter in the spring form. Bake for 50-60 minutes on 175°C. A skewer should come out just dry.
Leave the cake to cool for 5 minutes, then remove the springform and the baking paper and let it cool further on a cooling rack.
Drain the cherries from the syrup.
Whip up the cream together with the sugar.
Cut the cake horizontally in half. Top each half with half of the whipped cream, then divide some cherries in a nice pattern on the top half. Spread the remaining cherries on the bottom half. Now place the top half of cake back on top of the bottom.