Mocha wave with cherries and chocolate cream

Name: Mocha wave with cherries and chocolate cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g soft butter; 1 package Bourbon vanilla sugar; 175 g Sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Milk; 5 1/2-6 Tbsp Cocoa powder; 2 TABLESPOONS instant espresso powder; 600 g Whipped cream; 200 g frozen pitted cherries; 3 packages Cream stabiliser; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g soft butter
1 package Bourbon vanilla sugar
175 g Sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS Milk
5 1/2-6 Tbsp Cocoa powder
2 TABLESPOONS instant espresso powder
600 g Whipped cream
200 g frozen pitted cherries
3 packages Cream stabiliser
7-10 Tbsp Aluminium foil

Directions

1
Mix butter, vanilla sugar and 125 g sugar with the whisk of the hand mixer for 5-10 minutes until white and creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough alternately with the milk
2
Cut the dough in half. Stir 2 tbsp. cocoa, espresso powder and 3-4 tbsp. cream into one half and spread into a greased springform pan (26 cm Ø). Spread light-coloured dough on top. Spread the cherries on the cake without defrosting them and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes, cover with foil if necessary and test with a stick. Remove the cake, remove from the edge and let it cool on a cake rack
3
Sift 3 tablespoons of cocoa, mix with cream stabiliser and 50 g of sugar. Whip the rest of the cream with the whisk of the hand mixer until thick, then gradually pour in the cocoa mixture, beating constantly. Whip the cream to a thick cream and spread it dome-shaped on the cake. Press in ellen with a spoon and chill for about 1 hour. Dust the cake with 1/2-1 tbsp. cocoa and arrange on a cake plate
4
waiting time 2 1/2 hours