Combine first amount of water and cake mix, blend on low speed for 1 minute, then medium speed for 2 minutes.
Add second amount of water. Blend on low speed for one minute, scrape, then second speed for 2 minutes.
Add water and oil and mix on low speed for 1 minute, scrape, then low speed for 2 minutes.
Deposit 425 g in an 8” cake pan.
Bake at 375° for 28 minutes or until baked through.
Cut a ½ inch thick layer of the cake and place into an 8” ring.
Top with Topfil Cherry and freeze.
Chocolate Creamy Method
Bring the milk and cream to a boil.
Add the yolks and sugar and cook to 175° F.
Pour over the chocolate and emulsify.
Pour a layer over the Topfil Cherry.
Vanilla Mousse Method
Soak the gelatin in cold water. Once soft, drain and set aside.
Whip the 750g of cream to soft peak and set aside. Bring milk, cream and vanilla to a boil.
Add the egg yolks combined with the Cremyvit.
Cook to 175°F Add the gelatin and cool to 88°F before folding in the 750g of soft whipped cream.
Pour into molds and deposit the cake/cherry/creamy layer.
Melt to 95°F and spray the frozen cake.
Let the cake thaw and decorate as desired.
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