Chocolate and Cherry Wave Cake

Name: Chocolate and cherry wave cake
Total time: 13 h
Yield: 20
Ingredients: 1.125 cups butter (softened); 1 cup caster sugar; 5 eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 0.5 tsp salt; 3 tsps baking soda; 0.25 cup cocoa powder; 1 Tbsp milk; 3 cups frozen, pitted dark Cherries (thawed); 3 Tbsps Corn starch; 0.5 cup caster sugar; 2 cups Whole milk; 2 tsps vanilla extract; 1.333 cups Chocolate chip; 2 Tbsps vegetable oil

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 13 h.

Ready in

Ingredients

for

servings

For the cake: 1 ⅛ cups butter (softened); 1 cup caster sugar; 5 eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; ½ tsp salt; 3 tsps baking soda; ¼ cup cocoa powder; 1 Tbsp milk; 3 cups frozen, pitted dark Cherries (thawed)

For the custard: 3 Tbsps Corn starch; ½ cup caster sugar; 2 cups Whole milk; 2 tsps vanilla extract

For the topping: 1.333 cups Chocolate chip; 2 Tbsps vegetable oil

How healthy are the main ingredients?

Cherry egg salt

print shopping list

Preparation steps

Heat the oven to 180°C/160°C fan/gas 4. Grease and line a 30x46cm rimmed baking tray or Swiss (jelly) roll pan. Put the butter and sugar into a bowl and beat together until light and creamy. Beat in the eggs one at a time and then add the vanilla extract. Sieve together the flour, salt and bicarbonate of (baking) soda and fold into the egg mixture. Spread two thirds of the mixture evenly in the base of the prepared tin.

Stir the cocoa powder and milk into the remaining mixture. Spread the chocolate layer over the vanilla layer. Pat the cherries dry with paper towels and then scatter them over the chocolate layer. Bake in the oven for about 40 minutes until a toothpick inserted into the centre comes out clean. Leave until cold.

To make the custard put the cornflour (cornstarch) and sugar into a bowl. Heat the milk until hot but not boiling. Pour the milk onto the cornflour mixture, stirring well. Return this mixture to the pan and bring to the boil, stirring. Simmer for about 2 minutes. Add the vanilla extract and spread the thickened custard over the cake and chill in the fridge overnight.

For the topping, put the chocolate chips in a microwave safe bowl and heat at 30 second intervals until just melted. Or place in a bowl over a pan of hot but not boiling water. Stir in the oil. Spread the chocolate over the chilled custard. Using a cake comb or a fork, make wave patterns over the top of the cake. Leave to set before cutting into squares.