*Ingredients
- Chocolate Cake:
°2 cups multipurpose flour
°2 cups sugar sweetheart
° 3/4 Cup Cocoa Powder Sieve Dutch Processing
°2 teaspoons of baking soda
° 1 teaspoon baking powder
°1 teaspoon salt
° 1/2 cup vegetable oil
°1 cup of yogurt at room temperature
°1 cup hot water
° 2 Large Egg
°2 teaspoons vanilla
+Cherry drink:
° 1/2 cup sweetheart sugar
° 1/2 cup water
° 1/4 cup alcoholic drink cherries
+Frost whipped cream:
° 3 Cold Whisk Cream Cups
° 1/4 cup sugar powder sieve - Chocolate bark:
°250g high quality dark chocolate, chopped - Crowd:
° 2 1/2 cup engraved cherries, cut in half
° 1 Dark chocolate bar for shaving (optional)
°Cherry
*Instructions
+Chocolate Cake:
Preheat the oven to 350 degrees Fahrenheit, lubricate an 8-inch circular bread pan and sprinkle with cocoa powder.
Place all dry ingredients in a stand mixer bowl with a paddle accessory. My heart until it’s smooth.
In a medium bowl, whisk together all the moist ingredients (slowly pour hot water so the eggs are not set).
Add moist ingredients to dry and mix over medium heat for 2-3 minutes. The combination will be very thin.
Pour into the prepared pans. I use a kitchen scale to ensure the mix is distributed.
Bake for 45 minutes or until the cake lab comes out clean.
Refrigerate 10 minutes in my pans, turn on the wire rack to cool tottaly.
+Cherry drink:
Put the sugar and water in a small bowl. Stir and boil. Simmer for 1 mn and removing from the heat. Add the cherry drink and leave to cool completely.
+Frost whipped cream:
Whisk the cream and icing sugar until its peaks reach solid peaks. Perfect in a cold bowl with a cold whisk.
+Chocolate bark:
Melt the chocolate on a double kettle or within 20 seconds in a microwave.
Using a tablespoon, spread the melted chocolate in a thin layer on a large sheet of butter paper.
Wrap from the short side of slavery. Place on a baking tray and refrigerate or freeze until firm.
Spread to make chocolate bark.
Crowd:
Cut each layer of cake in half horizontally.
Enjoy !
