Black Forest chocolate cherry cake

Name: Black Forest chocolate cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 glass (720 ml) Cherries; 250 g Butter or margarine; 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 400 g Flour; 1/2 package Baking Powder; 30 g Cocoa powder; 5 TABLESPOONS Milk; 50 g Dark chocolate coating; 50 g white couverture; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour and fat; 2 Freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 glass (720 ml) Cherries
250 g Butter or margarine
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
400 g Flour
1/2 package Baking Powder
30 g Cocoa powder
5 TABLESPOONS Milk
50 g Dark chocolate coating
50 g white couverture
1 TABLESPOON Icing sugar
7-10 Tbsp Flour and fat
2 Freezer bag

Directions

1
Pour the cherries onto a sieve and drain. Cream fat, salt, sugar and vanilla sugar. Stir in the eggs one after the other. Mix flour, baking powder and cocoa, sieve over them and stir in briefly with the milk. Grease the oven pan (32 x 39 cm) and dust with flour. Put the dough on top and smooth it down. Spread cherries evenly on top.
2
Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove from the oven and allow to cool on a cake rack. In the meantime, roughly chop the chocolate coating and melt separately on a warm water bath. Pour into 1 freezer bag each and cut off a small corner each. Spray strips onto the cake. Cut the cake into about 16 triangles and serve decorated with icing sugar