Mix all ingredients for the cocoa cake during 4 minutes on medium speed. Pipe 350g of the batter in a inox ring of Ø 14 cm. Bake 30 minutes on 180° C. Allow to cool down.
Whip Splendid until a smooth texture is obtained. Cut thecake horizontal in two and pipe a thin layer of filling inbetween. Divide a few cherries from the Topfil Finest Cherry on top of the filling. Place a second layer on top and repeat the assembling.
Tip: don’t make a high cake small in diameter, or it will be difficult to cover the cake with the fudge. Keep width and diameter proportional to about a 1:1 ratio.
Melt the Fudge Icing Cacao T2 till 40° C.
Cover the cake with the fudge.
For the decoration, make the Fudge Icing Cacao T2 a little bit soft in the microwave. Whip it till a fluffy texture. Decorate the cake by using a nozzle. Stick the fresh fruit with some melted fudge.