Chocolate Blackout Cake With Luxardo Cherries & Crème Fraîche

Preparation info
  • Yield:

    1.99 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • All-purpose flour 150 g 5.29 oz 7.53%
  • Cocoa powder

Method

  1. Preheat a convection oven to 160°C/325°F.
  2. Lightly grease a half sheet pan with nonstick oil spray, and line it with a nonstick rubber mat.
  3. Sift the flour, cocoa, salt, baking soda, baking powder, and sugar. Place in a large bowl.
  4. Co