Chocolate Cakes
For the chocolate cake:
For the chocolate pudding filling:
For the cherry jelly filling:
For the whipped cream topping:
A rich, indulgent chocolate layer cake combining soft chocolate sponge with a smooth chocolate pudding filling and a deliciously fruity cherry jelly layer. Finished with fluffy whipped cream and a dusting of Gellwe Extra Dark Cocoa Powder, this impressive dessert brings together intense chocolate flavour and the refreshing tartness of cherries. Perfect for family celebrations, birthdays and special occasions.
Preheat the oven to 180°C using the conventional top and bottom heat setting. Line a 25 × 35 cm baking tin with baking parchment.
Melt the butter, add the water and eggs, and briefly mix using an electric mixer. Add the Gellwe Large Chocolate Cake Mix and beat for approximately 4 minutes until the batter is smooth and uniform.
Transfer the batter to the prepared tin and smooth the surface. Bake in the preheated oven for approximately 35–40 minutes, placing the tin on the second shelf from the bottom.
Remove the cooled cake from the tin and peel off the baking parchment. Return the parchment to the tin. If necessary, level the top of the cake slightly, then cut it horizontally into two equal layers. Place one layer back in the tin.
Pour approximately 400 ml of milk into a saucepan, add the butter and sugar, and heat, stirring occasionally, until the butter melts.
Add both sachets of Gellwe Chocolate Flavour Pudding Mix, the potato starch and Gellwe Extra Dark Cocoa Powder to the remaining milk. Stir thoroughly until smooth and free from lumps.
Pour the pudding mixture into the hot milk and cook, stirring continuously, until a thick chocolate pudding forms.
Spread the hot chocolate pudding evenly over the cake layer in the tin. Set aside to cool.
Place the frozen cherries in a saucepan, add the water and sugar, and bring to the boil.
Remove the boiling cherries from the heat, add both sachets of Gellwe Cherry Flavour Jelly and stir until completely dissolved. Set aside to cool.
Once the cherry jelly begins to set slightly, spread it evenly over the chocolate pudding layer. Place the second cake layer on top and press down gently. Refrigerate the cake while preparing the topping.
Add the sugar and Gellwe Śmietanex Whipped Cream Stabiliser to the chilled whipping cream and whip until firm. Spread the whipped cream evenly over the cake and smooth the surface. Dust with Gellwe Extra Dark Cocoa Powder and refrigerate, preferably overnight, before serving.
