Vanilla cherry chocolate cake

There is nothing better than the feeling when you bake a cake and it comes out just right. All that work with the cutting, and the slicing, and the stirring and the mixing is all worth it if your guests or family members enjoy every single bite of the cake you made. For me it is all about them, the people I cook for and I have to tell you, the feeling you get when you see others indulging in a dish you prepared is so fulfilling.

Cakes aren’t difficult to prepare, there is just a number of details you have to keep an eye on. This cake is really easy to make and the combination of vanilla, cherries and chocolate is the one you’ll really like.

Enjoy!

Preparation: 1 h                                            Cook time: 1 h                                               Servings: 8

Ingredients

Dough:

• 230 g flour, soft
• 150 g sugar
• 80 g cocoa powder
• 2 tsp baking powder
• 2 eggs
• 250 ml milk
• 120 ml oil
• 3 tsp vanilla extract
• 250 ml boiling water

Filling:

• 300 g cherry compote
• 4 tbsp cherry jam
• 50 g sugar
• 4 tbsp rum
• 200 g chocolate
• 200 ml heavy cream
• 150 g butter
• 1 tsp vanilla extract
• 50 g sugar
• 100 ml milk

How to

1. Preheat the oven to 180° C and butter 2 round cake pans.
2. In a large mixing bowl sift together flour, sugar, cocoa powder and baking powder. Add eggs and milk and then oil and vanilla extract. Stir until combined and mix in boiling water until smooth. Divide the mixture in half and place the mixture in each cake pan. Bake in a preheated oven for 25 – 35 min (check if the cake is baked using a wooden skewer). Let the cakes cool down.
3. Spread cherry jam over the bottom half of the cake. Heat cherries with 4 tbsp of rum and 50 g of sugar for 5 – 10 min and pour them over jam covered bottom half of the cake. Top the cherry layer with the second half of the cake.
4. In a medium mixing bowl beat together 150 g of butter and vanilla extract. Gradually add sugar and milk until fluffy. Cover the cake with vanilla cream.
5. In a medium sauce pan melt 200 g of chocolate over steam with 200 ml of heavy cream until combined. Finally pour melted chocolate over the cake and let it cool down.