BLACK FOREST CAKE
Cuisine: Oriental | Cooking time: 25 mins | Serving: 8 people
For the cake
Butter – 3 tbsp
Self Raising Flour – 60 g
Salt – 1/4 tsp
Cocoa powder – 30g
Eggs – 4
Sugar – 135g
For the icing
Whipping cream – 600 ml
Canned cherries or strawberries – 2
Sugar – 3 tbsp
Chocolate shaving – 1 bar
Glazed or fresh cherries to top
Heat the oven to 180 degrees C. Grease a 9 inch baking tin and line with parchment paper.
Sift the flour, cocoa powder and salt and keep aside.
Place a pan filled with water on the stove. In a mixing bowl, add eggs and sugar and whisk. Continue whisking eggs and sugar while holding the bowl over the boiling water.
Note: By doing this, we want the eggs to warm up a little. Keep whisking on top of the steam for 5 mins. And then remove.
Pour the mixture into the mixer bowl and switch on. Start with a lower speed and then increase the speed to a high and let it mix until the mixture triples in volume. This should take about 5 – 7 minutes. Stop when the mixture attains a ribbon stage.
Gently fold in the flour mixture in three parts, making sure the mix does not deflate.
Pour it in the prepared baking tin and bake for 20 – 25 minutes. The cake is done when the cake starts to leave the sides of the pan or when a skewer comes clean.
Let it cool completely on a wire rack.
Prepare the syrup. Drain the can cherries or strawberries (which ever available to you). I used strawberries. Collect the syrup and heat it with 2 tbsp of sugar. Keep aside to cool.
Whip the cream with a little sugar (or more if you like).
When the cake cools, slice it into two (or three if you can). Pour the syrup on the first layer (the one you will place at the bottom), using a teaspoon or a pastry brush.
Spread a layer of whipped cream. Place canned strawberries (or cherries) all around.
Pour the remaining syrup on the other half of the cake and then carefully top it over the first layer.
Frost with the remaining whipping cream. Decorate with glazed cherries and chocolate shaving as you desire!