A great cake recipe for any occasion:
1. ) Drain cherries well. Beat 125g butter and 125g sugar until creamy. Fold in eggs one at a time add 1-2 tbsp milk. Mix flour and baking powder and fold in. Spread half of the batter into a greased, floured cake springform pan. Stir cocoa into remaining batter and gently spread on top of light batter. Spread the drained cherries evenly on the dough and bake in a heated oven ( E- kitchen stove: 175 °C / gas stove level 2) for 30 to 35 minutes, cool in the form.
2) In the meantime, stir the remaining sugar and 5-6 tablespoons of milk until smooth. Boil remaining milk, stir in pudding powder and boil one more time. Pour into a large enough bowl, cover surface with foil and cool.
3. ) Beat remaining butter until creamy. Mix pudding again and stir into butter by tablespoonfuls. Spread buttercream on top of cake and refrigerate for about 2 hours.
4. ) Melt cooking chocolate and coconut oil in a hot water bath.
Spread cooking chocolate evenly over buttercream and wave through with a cake comb. Repeatedly cool cake until frosting is firm. Decorate cake perhaps with a cream puff, cocktail cherries and lemon balm leaves.
Piece about 330 calories / 1390 joules.
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