Chocolate-Vanilla Layer Cake with Cherries
- For the cake
- 8 eggs
- 240 grams sugar
- 100 grams Pastry flour
- 100 grams cornstarch
- 2 teaspoons Baking powder
- 40 grams cocoa powder
- For the icing
- 1 kilogram Whipped cream
- 150 grams Couverture (dark)
- 1 Vanilla bean
- 4 tablespoons sugar
- 7 packages whipped cream stabilizer
For the cake: Beat eggs, 8 tablespoons warm water and sugar in a double boiler until creamy. Stir in flour, starch and baking powder. Divide batter in half and add cocoa powder to half the batter. Line a springform pan with parchment paper and bake white batter in an oven preheated to 200°C (approximately 400°F) for about 20 minutes. Remove from oven and repeat with the chocolate batter. Remove from oven and allow cakes to cool on a wire rack.
For the icing: Melt chocolate in 400 ml (approximately 1 2/3 cup) warm cream, then chill. Add vanilla to remaining cream and chill. Cut each cake in half crosswise, creating four thin cakes to layer. Place a chocolate layer on a cake plate and put a cake ring around the cake. Whip vanilla cream with 5 packets of stabilizer and 3 tablespoons sugar until very stiff, chill. Whip chocolate cream with 2 packets stabilizer and 1 tablespoon sugar until very stiff, chill. Drain cherries and pat dry.
Spread a third of the vanilla cream on chocolate cake, top with half the cherries. Add the next layer of chocolate cake, then spread a third of the chocolate cream on top. Add a layer of white cake and spread a third of the vanilla cream on top, sprinkle with remaining cherries. Add the final layer of white cake and spread a third of the chocolate cream on top. Chill for at least 1 hour.
Remove cake from the refrigerator, remove the cake ring, fill the remaining cream into piping bags with star tips and decorate cake, as desired. Chill 15 minutes more, top with chocolate rolls, slice and serve cold.