Black Forest Cake

Black Forest Cake 

Ingredients

sponge cake 

(A) 

5 egg yolk 

60g sugar 

80g Milk

60g corn oil 

(B)

130g plain flour 

30g coco powder 

1 tsp baking powder 

1/4 baking soda

1tsp vanilla essence 

(C) 

5 Egg white 

(D)

100g sugar

1/4 tsp Cream of Tartar 

Method 

1. Beat A till well combined, add in B and Mix well, Set aside. 

2. Whip C till foamy, gradually add in D and whisk until soft peak form. 

3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter into 8 inch mould. 

4. Bake at 140 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside. Unmould once the cake is cool and cut the cake horizontally into 2 layes. 

P/S : I baked 2 cake in order to have 4 layers. End up i only used 3 layer for this cake. 

Filling 

(E) 

1 can dark sweet pitted cherries ( I used Cranberries sauce) 

some Cherry Jam 

450g top whipping cream 

(Whip Top whipping cream till hard peak) 

Coating and Decoration

100 g dark chocolate ( Grated) 

12  Maraschino Cherries / Fresh Cherries ( I used raspberries)  

1. Cut the cake horizontally into 2 layers.( I baked 2 cakes but only used 3 layers) 

2. Spread some jam, pitted cherries filling and whipped cream repeat till 3rd layer. 

3. Spread the cream over the whole cake. 

4. Pipe 12 cream circles along the edge of the cake and a circle in the center of the cake. 

    Decorate with grated chocolate. 

5. Coat grated chocolate over the side of the cake. 

6. Decorate the top of each cream with one raspberry.