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Teatime Treats
Black Forest Cake
Ingredients500 ml (2 cups) Flour375 ml (1 ½ cups) Huletts White Sugar 20 ml (4 tsp) Baking Powder 60 ml (4 tbsp) Cocoa 1 ml Salt 4 Eggs, separated 275 ml Oil 5 ml (1 tsp) Vanilla Essence 275 ml Boiling Water |
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Method
- Preheat oven to 180°C. Grease and line two 20 cm cake tins with wax paper.
- Sift the dry ingredients together. Beat egg yolks, oil and vanilla essence together, and add to dry ingredients with boiling water. Mix well.
- Whip the egg whites until stiff with an electric beater and fold into the mixture.
- Pour batter into prepared tins and bake for 25–30 minutes.
- Once cool, slice each cake in half using string or nylon line as shown below.
- Drizzle each layer with a little liqueur (cherry or Kirsch) to moisten (optional).
- Then spread each layer with whipped cream and drained black cherries.
- Finally top with the remaining cream and whole cherries and decorate with chocolate curls.
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