Ingredients
- Cake (used 1.5 portion):
- 33 gm cocoa powder (I did 30gm)
- 59 gm boiling water
- 37.5 gm all purpose flour
- 37.5 gm cake flour
- 1 tsp baking powder
- 1/2 tsp sodium bicarbonate
- 150 gm sugar together.
- 1/8 tsp salt
- 2 large egg yolks
- 54 gm corn oil
- 1/2 tsp vanilla extract.
- 2 large egg whites
- Frosting:
- 400 gm dairy whipping cream
- 3 Tbsp sugar
- 1 tsp gelatin
- 1 Tbsp water
- Cherries 1 box
Preparation
Step 1
Cake:
1. In your mixing bowl, combine cocoa powder and boiling water to a smooth paste and set it aside, let it cool down.
2. Preheat your oven at 175C. I did mine at 170C. Line 14 muffins pans with paper liners.
3. Combine all purpose flour, cake flour, baking powder, sodium bicarb, sugar and salt. Whisk it.
4. When the cocoa paste has cooled down, put in yolks and oil and beat on medium speed for 1 minute.
5. Put in vanilla and beat for a few seconds.
6. Put in half the dry ingredients (3) and beat on low speed until the dry ingredients are moistened. Put in the balance and beat on high speed for 1 minute.
7. Put in egg whites and whisk on high speed for 2 minutes.
8. Pour batter into lined muffins pans until 40% full.
9. Bake in preheated oven for 15-20 minutes, or until skewer comes out clean
Frosting:
1. Freeze bowl for at least 15 minutes before use. If using stainless steel bowl, prepare and ice bath for use later.
2. Place water in a heat proof bowl and sprinkle gelatin onto water. Let it sit for 1 minute and melt it in the microwave(high for 30 secs) or over a hot pan of water. Let it cool down.
3. Remove frozen bowl from freezer (place in ice bath if stainless steel bowl) and pour in cold whipping cream.
4. Beat on low speed until it starts to thicken then increase to high. When cream has reached soft peaks, put in sugar and beat until almost stiff. Pour in melted gelatin and beat until stiff.
5. Use immdiately to frost.
Assemble:
Cut the cake into 3 layers.
I pitted 2 punnets of cherries using a chopstick. Then I halved the pitted cherries. Kept the cherries in the fridge while I whipped the cream. And I also froze a block of chocolate at this point.
Filled each layer with cream and pitted cherries, generously.
Made a crumb layer, and chilled it.
Then covered the whole cake with cream.