Ingredients
- 250 g unsalted butter (cake)
- 1 cup of castor sugar (cake)
- 3 cups of sieve plain flour (cake)
- 2 tsp of baking powder (cake)
- half tsp of bicarbonate soda (cake)
- 6 eggs (cake)
- 3 tbsp of good quality cocoa powder (cake)
- 100 g of melted chocolate (cake)
- half can of evaporated milk (cake)
- 1 can of whole cherries in syrup or compote
- half cups icing sugar
- syrup for cake
- 750 ml of double cream/ whipping cream
- chocolate shavings
- whole cherries for garnishing
Directions
- In a standing mixer cream butter and castor sugar until pale and creamy. Then add the eggs one at a time until well combine and add the cocoa powder and melted chocolate and mix again, then add the sieved flour with baking powder and bicarbonate and mix until well combine and thick.
- Add the evaporated milk to loosen the batter. And add in a greased proof cake tin and cook in a 180°C preheated oven for 45 minutes or until cooked through, remove, unmold and let cool completely on a cake rack.
- Slice the cake into two and brush with syrup and set aside.
- Whipped the liquid double cream with the icing sugar until fluffy and thick. Then add a layer on the cake and spread evenly. Add the cherries compote on top of the cream and add smother cream layer. Then add the other cake layer and press to sandwich and add the cream all over the cake, cover with chocolate shavings and garnish with more cream and cherries, and let sit the fridge to chill for at least 3 hours and serve.