1 cup sour cherries, pitted
250 g/9 oz 2 sticks + 2 tbsp soft margarine or butter
200 g/7 oz 1 cup sugar
1 tsp vanilla extract
1 pinch salt
5 medium eggs
375 g/13 ½ oz/3 cups AP flour
3 level tsp baking powder
20 g / ¾ oz 1/4 cup cocoa
2 tsp milk
40g/1 ½ oz custard powder or 1 3.5oz packet vanilla pudding (cook-and serve type)
100 g/ 3 ½ oz 1/2 cup sugar
500 ml/ 17 fl oz milk
250 g/ 9 oz 2 sticks +2 tbsp soft butter
200 g/ 7 oz plain chocolate
2 tbsp butter, cut into small pieces
Preheat oven to about 180° C/ 350 °F. Butter a 9 in cake pan with removable sides. Thoroughly drain the cherries. To make the cake mixture, stir the softened butter with a hand mixer with a whisk, until it becomes smooth and homogenous. Gradually add the sugar, vanilla and salt, stir until mixture thickens. Add eggs 1 at a time, whisking each one for about ½ minute at the highest setting.
Mix together the flour and baking powder, sift and add to butter mixture in two stages, briefly stirring with a mixer at the medium setting. Spread 2/3 of the mixture in the greased cake pan. Sift the cocoa powder and add with the milk to the rest of the batter, and spread it on top of the light batter. Dry the sour cherries quickly on paper towels, then arrange them on the dark colored cake mixture, pressing them lightly into place. Bake for about 50-55 minutes or until toothpick comes out clean.
Place cake pan on a cooling rack.
Prepare the vanilla pudding following the instructions on the box. Leave the pudding to cool down (don’t refrigerate), and stir occasionally to prevent skin forming on top.
Beat the softened butter until pale and fluffy. Stir in the cooled custard, by the spoonful, making sure that the butter and the pudding are both at room temperature because the butter cream could curdle otherwise. Spread the butter cream on the cooled cake, and smooth out the surface. Refrigerate for about an hour or until completely solid.
To make the chocolate topping, melt the chocolate in the microwave or in a double boiler, then add butter pieces to melted chocolate and stir until completely incorporated. Pour the chocolate coating over the set butter cream, and place in the fridge to harden some, but don’t let it get hard. Decorate with a fork, creating waves.
Original recipe from Cafechocolada.blogspot