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| ●Batter |
(Photo #1)
(Photo #2)
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Sift flour and cocoa powder together. Place butter in a bowl and heat until lukewarm over hot water or low heat.
Place eggs and sugar in a bowl and heat until lukewarm over hot water or low heat. Beat until pale and creamy. (Photo #1)
Stir in the sifted flour mixture to the egg mixture.
Add butter and mix until well combined. (Photo #2)
Pour the batter into a round cake pan. Bake in a preheated oven at 180 °C (356 °F) for 15 to 20 minutes.
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| ●Filling & Frosting |
(Photo #1)
(Photo #2)
(Photo #3)
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After cooling, cut the chocolate cake horizontally in half. (Photo #1)
Mix together sugar syrup and cherry liqueur. Brush the syrup mixture onto the cake layers.
Add sugar to whipping cream and beat until stiff peaks form.
Spread whipped cream on the bottom layer of the cake, then top with the remaining layer of the cake. (Photo #2)
Frost with whipped cream. Shave chocolate with a spoon and sprinkle over the cake. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
1 X 16cm round cake pan |
297kcal |
120 minutes |
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| whole eggs |
100g |
| sugar |
60g |
| cake flour |
50g |
| cocoa powder |
10g |
| butter |
10g |
| sugar syrup |
100g |
| cherry liqueur |
10g |
| whipping cream |
150g |
| sugar |
10g |
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