|500 g||Morello cherries|
|500 g||butter (divided)|
|300 g||sugar (divided)|
|2 tsp||vanilla paste (divided)|
|3 tsp||baking powder|
|2 tbsp||cocoa powder|
|510 ml||milk (divided)|
|200 g||dark chocolate|
|20 g||coconut oil|
A frothy Cappuccino is a great combination for this sweet treat!
Preheat oven to 180°C/350°F. Strain Morello cherries and set aside. Beat together butter, sugar, and vanilla extract until light und fluffy. Add eggs one by one and mix in.
Combine flour, baking powder, and salt in a large mixing bowl. Add to butter mixture in 3 portions. Gently mix in until well-combined. Add ¾ of dough to a parchment-lined baking pan. Add cocoa powder and milk to remaining dough and mix until well combined. Add to baking pan and spread on top of light-colored batter.
Add cherries evenly across batter and gently press. Bake at 180°C/350°F for approx. 35 – 40 min. Cake is ready when a toothpick inserted into the center comes out clean.
While the cake is in the oven, prepare the vanilla cream. Preheat ¾ of milk in a saucepan with ¾ of sugar and vanilla paste over medium heat. In a mixing bowl, combine remaining milk, starch, and sugar with a fork until smooth. Add starch mixture to milk once it starts to simmer and whisk until custard starts to thicken. Take off heat and whisk in egg yolk. Add to a bowl and leave to cool a little before placing plastic wrap on top. Allow to fully cool.
Beat butter until light and fluffy. Make sure that your butter and custard have the same temperature. In portions, add cooled down custard to butter and mix. Add custard cream to cake and leave to set for approx. 1 hr. in the fridge.
Cut chocolate into small pieces. Heat some water in a saucepan over medium-high heat. Add chocolate and coconut oil to a small bowl and place on top of saucepan to make a double boiler. Stir gently until fully melted. Top cake with chocolate glaze. Once the chocolate has set, approx. 1 – 2 min., use a fork or decorating scraper to create a wave pattern. Let chocolate set completely, slice, and enjoy!