Cherry-Chocolate Cake (Snow White Cake)

Ingredients

• 200 g spelt whole‑grain flour
• 300 g spelt flour (Type 630)
• 1 packet baking powder
• 180 g raw cane sugar
• 1 pinch salt
• 250 g butter
• 5 eggs
• 625 ml milk (3.5% fat)
• 20 g cocoa powder
• 700 g sour cherries (drained weight; jar)
• 1 Vanilla bean
• 40 g cornstarch
• 100 g dark chocolate (70% cacao)

Instructions

1. 1.

   In a mixing bowl combine the flours, baking powder and 150 g sugar. Add salt, butter, eggs and 125 ml milk, whisk quickly into a smooth batter. Divide the batter in half; fold sifted cocoa into one portion.

2. 2.

   Line a baking tray with parchment paper. Spread the cocoa‑batter on the tray and top with well‑drained cherries. Pour the remaining light batter over the cherries and spread evenly.

3. 3.

   Bake the Snow White Cake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 40–45 minutes, then allow to cool completely.

4. 4.

   Meanwhile, prepare vanilla pudding: split the vanilla bean lengthwise and scrape out the seeds. Whisk cornstarch with 2–3 tbsp milk until smooth. Bring the remaining milk, vanilla bean, seeds and remaining sugar to a boil. Stir in the whisked cornstarch mixture, simmer for 1 minute, then remove from heat and discard the bean.

5. 5.

   Spread the vanilla pudding evenly over the cake surface and chill until set. Sprinkle chocolate shavings over the top with a grater. Cut the Snow White Cake into rectangular pieces and serve.