Summary

Ingredients

For the dough:

• 3 egg (s)
• 175 grams sugar
• 175 ml oil
• 175 ml milk
• 350 g flour
• 3 teaspoons baking powder
• 1 tablespoon cocoa powder
• 1 tablespoon milk
• 1 glass sour cherries, drained

For the cream:

• 1 packet vanilla pudding powder
• 400 ml milk
• 2 tablespoon sugar
• 250 g butter

For the glaze:

• 200 g dark chocolate
• 2 tablespoon Nutella
• 1 tablespoon oil

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Instructions

1. For a deep baking tray of approx. 30 x 40 cm. Slightly smaller is also possible.
2. First take the butter out of the fridge and put it in pieces in a bowl so that it can be nice and soft.
3. Then stir the custard powder with 50 ml milk and the sugar until smooth, bring the rest of the milk to the boil. Stir in the mixed pudding powder, bring to the boil again and immediately pour into a bowl. Place cling film directly on the warm pudding so that there are as few air bubbles as possible between the pudding and the film. Now let the pudding cool down at room temperature, please do not put it in the cold!
4. A deep tray (I use a 30 x 40 cm tray on which I place a baking frame) thinly grease and cover with baking paper so that the paper fits snugly. Preheat the oven to 180 ° C top / bottom heat.
5. Beat the eggs with the sugar until thick and creamy and slowly pour in the oil. Then mix the flour and baking powder and stir alternately with the milk into the egg cream. Spread half of the dough on the baking sheet. Mix the rest of the batter with cocoa and milk and spread carefully over it. Spread the cherries on top and bake in the preheated oven for about 25-30 minutes.
6. Then pull the baking paper from the tray onto a grid and let it cool down.
7. Stir the butter, which has now become room temperature, until creamy. Remove the foil from the pudding, which has also become room warm, and stir the pudding into the butter spoon by spoon. If the cake base is still warm, you can put the cream in the cold for a long time.
8. Then spread the cream evenly on the cake. Put in the cold again.
9. Melt the dark chocolate in a water bath while stirring, then stir in the Nutella and oil, so that a rather liquid chocolate glaze is created. Distribute the icing evenly on the cake and smooth it out on the cream with a pastry card or knife. It is best to let it set in the refrigerator.