Purple Forest

Ingredients

Working Method

Cake Base

Mixing
  • Mix all ingredients except oil for 4-6minutes
  • Add in oil on low speed for 1-2minutes.
  • Pour in to mould.

Baking
  • Bake at 170°C - 180°C for about 25-30 minutes

Belgium Chocolate Cream

Mixing
  • Heat cream to 60°C and pour over chocolate.
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed

Assemble

Assemble
  • Sandwich the cake with Belgium chocolate cream and put cherries in between.

About this recipe

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