Chocolate Boiling Water Cake

Name: Chocolate Boiling Water Cake
Ingredients: 200 g flour; 200 g sugar; 3 tbsp cocoa; 3 tbsp vegetable oil; 1 egg; 150 ml milk; 100 ml boiling water; 2 heaping tsp baking powder; 1 tsp vanilla sugar; 300 ml milk; 100 g sugar; 25 g flour; 2 egg yolks; 1 tsp vanilla sugar; 100 g frozen cherries + cherries for decoration

A wonderfully soft and tender cake with moist, airy layers and a custard cream, finished with cherries. This cake is a great choice for a cozy family tea time. If you like, you can substitute any other cream you prefer — sour cream, whipped cream, dulce de leche, or many others.

Ingredients:

Cake layers:
200 g flour
200 g sugar
3 tbsp cocoa
3 tbsp vegetable oil
1 egg
150 ml milk
100 ml boiling water
2 heaping tsp baking powder
1 tsp vanilla sugar
Cream:
300 ml milk
100 g sugar
25 g flour
2 egg yolks
1 tsp vanilla sugar
100 g frozen cherries + cherries for decoration

How to cook chocolate boiling water cake

Make the cake layers. In a bowl, mix together the flour, sugar, cocoa, baking powder, and vanilla sugar.

In a separate bowl, beat the egg well with a mixer.

Add the vegetable oil and milk, and beat a little more.

Gradually add the dry mixture to the wet ingredients, beating with a mixer after each addition. The batter will be fairly thick.

Pour in the boiling water and beat with a mixer. The batter will become thinner and will bubble up.

Pour the batter into a greased pan (I use a 20 cm diameter pan; I recommend using a pan no smaller than that). Bake in an oven preheated to 180°C for approximately 40–50 minutes, or until a toothpick comes out clean.

Let the finished cake layer cool completely.

Make the cream. In a heavy-bottomed saucepan, combine the sugar, vanilla sugar, egg yolks, flour, and 2–3 tablespoons of milk. Mix thoroughly until smooth.

Add the remaining milk, stir to combine, and place over heat.

Cook, stirring constantly, until the cream thickens significantly. Let the finished cream cool completely.

Cut the cake layer into three parts: two equal layers and the top "domed" portion.

Cut the top domed portion into small pieces.

Thaw the cherries (reserving the juice). Add the cherries and cake pieces to half of the cream and stir to combine.

Assemble the cake. Place the bottom cake layer on a plate and soak it with a couple spoonfuls of cherry juice.

Spread the cherry cream mixture on top and smooth it out.

Place the second cake layer on top.

Frost the top and sides of the cake with the remaining cream. Decorate with cherries as desired; you can dust them with powdered sugar. Refrigerate for 2–3 hours.