Ingredients:
4 eggs
100g icing sugar 2/3 of a cup
150 ml oil
150 ml milk
2 tsp of vanilla extract
3 tsp baking powder
2 cups pastry flour 250 g
Pinch of salt
2 tbs cocoa
2 tbs milk
350 g frozen cherries
Cream
500 ml milk
6 tbs of semolina
6 tbs of icing sugar
2tsp of vanilla extract
230 g butter, softened
Chocolate topping:
250 g plain chocolate
1/2 cup of Heavy cream
In a large bowl whisk eggs with electric mixer until light and fluffy than gradually add sugar, beating untill dissolved after additions. Gradually add oil, still beating. Add vanilla.
In another bowl sift flour with baking powder. Fold the dry ingredients into egg mixture alternating with the milk. Mix until smooth; don't overmix.
Line your 9 by 12 baking pan with parchment paper and spray with non-stick spray.
Spread half of the batter in the bottom of the prepared baking sheet. Stir the cocoa powder and 2 tablespoon of milk into the remaining batter just until blended. Spread evenly over the white layer.
Arrange cherries evenly over the top of the cake batter.
Bake at 180 degrees C for about 35 minutes, until a toothpick inserted into the center comes out clean. Let it cool completely.
In a small bowl, whisk together the semolina and around 1/2 cup of milk. Heat the rest of the milk with sugar and vanilla in a small saucepan just until hot but not boiling. Whisk in the semolina mixture, and bring the mixture to a boil. Simmer, stirring constantly, until the mixture thickens, about 3 minutes. Remove from heat. Cover with plastic wrap and let it cool completely.
Cream softened butter. Add the custard spoon by spoon and mix well. Spread the cream on top of the cool cake evenly. Refrigerate until firm.
Heat the cream until almost boiling and then melt the chocolate in it. Let it cool a little bit. Use it to decorate the top of the cake.
You can watch a video presentation of the recipe here:
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