Summary

Ingredients

For the dough:

• 250 g butter
• 150 grams sugar
• 400 g flour
• 0.5 ½ pack baking powder
• 6 egg (s)
• 40 g bakin cocoa
• 100 ml milk
• 300 ml cola

For the jelly:

• 1 glass sour cherries, (500 g)
• 30 g cornstarch
• 150 ml cola
• 150 ml cherry juice

For the cast:

• 50 g butter
• 10 g cocoa
• 75 ml cola
• 100 g powdered suar

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Instructions

1. If you don`t have the option to bake the two cake bases at the same time, I recommend making the two one after the other. To do this, you use half of the above ingredients. It is important that all ingredients are at room temperature.
2. Mix the butter with the sugar for about 3 to 4 minutes until creamy. Meanwhile, mix the flour with the baking powder, sieve and set aside. As soon as the butter has got a lighter color, add the eggs while stirring and stir in thoroughly. Alternately add the flour mixture and the liquids while stirring until a smooth batter is formed.
3. Pour the dough into one (or two) 22 cm springform pan (s) and bake at 175 ° C top and bottom heat for about 25 minutes. Then let the bottoms cool down completely.
4. Once these have cooled down, place a cake ring tightly around one of the cake bases. Prick the surface with a fork and soak the bottom with a little Coca Cola.
5. For the cherry jelly, drain the cherries and collect the juice. Mix all ingredients, except the cherries, in a saucepan and bring to the boil until the juice has thickened.
6. Spread the cherry jelly evenly on the cake base with the cake ring and then distribute half of the cherries on top. Cover with the second base and refrigerate the cake for at least an hour.
7. For the topping, put the butter, cocoa and Coca Cola in a saucepan and reduce over medium heat. Immediately afterwards stir in the powdered sugar. As soon as the icing is only lukewarm, you can pour it over the cake and let it run down the sides. Finally decorate with the remaining cherries.