For the cake batter
1/4 cup (50 g) unsalted butter, softened
6 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour (180 g)
1 cup wheat flour (120 g)
1/2 cup dark chocolate chips (45 g)
For the custard
1/2 cup all-purpose flour (90 g)
3/4 cup whole milk (180 ml)
1/4 cup brandy (60 ml)
For the whipped cream
3 cups heavy cream, chilled and whipped (720 ml)
1/2 cup confectioner's sugar (75 g)
1/4 cup brandy (60 ml)
1 cup chopped maraschino cherries (150 g)
100 g dark chocolate shavings (for the topping)
For the cake batter
1/4 cup (50 g) unsalted butter, softened
6 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour (180 g)
1 cup wheat flour (120 g)
1/2 cup dark chocolate chips (45 g)
For the custard
1/2 cup all-purpose flour (90 g)
3/4 cup whole milk (180 ml)
1/4 cup brandy (60 ml)
For the whipped cream
3 cups heavy cream, chilled and whipped (720 ml)
1/2 cup confectioner's sugar (75 g)
1/4 cup brandy (60 ml)
1 cup chopped maraschino cherries (150 g)
100 g dark chocolate shavings (for the topping)
Preheat the oven to 180°C (medium)
Grease and flour three 20cm-diameter round cake pans. Reserve
Prepare the batter: in a small saucepan, melt the butter over low heat and let it cool
In an electric mixer, beat the eggs, vanilla extract, and all-purpose flour at high speed until smooth and creamy (about 10 minutes). Reserve
In a large bowl, whisk together the wheat flour and dark chocolate chips sifted
Add the egg mixture, beating gently
Add the melted butter, adding 2 tablespoons at a time, and mix well
Distribute the batter evenly among the prepared pans and bake in the preheated oven until a toothpick inserted into the center comes out clean (15-20 minutes)
Remove from the oven, let cool for 5 minutes, then turn out onto paper towels
Prepare the custard: in a small saucepan, dissolve the all-purpose flour in whole milk over medium heat
Wait for it to boil and cook for 5 minutes
Remove from heat and, when the custard is cold, add the brandy
Mix well and reserve
Prepare the whipped cream: in an electric mixer, whip the heavy cream until soft peaks form
Without stopping the machine, add the confectioner's sugar sifted and continue whipping until stiff peaks form
Stop the machine and add the brandy, mixing gently. Reserve
Place one of the cake layers on a serving plate and brush with 1/3 of the custard
Spread a layer of whipped cream over the top and sprinkle with half of the maraschino cherries, leaving a 1cm border
Cover with another cake layer and repeat the process with the custard, whipped cream, and cherry
Finish with the remaining cake batter, brush with the custard, and cover with the remaining whipped cream
Top with dark chocolate shavings and refrigerate for at least 1 hour before serving
Serves 12-16 slices per portion (512 calories per slice)
