Friday, November 16, 2018

Black Forest Cake

Black Forest Cake
(basic sponge recipe adapted from Yochana)

4 eggs
120g fine sugar
80g Blue Jacket Cake Flour
20g cocoa powder
65g coconut oil
1 tsp vanilla essence

Non dairy whipped cream
1 bar melted chocolate (add into whipped cream)
1 can pitted cherries, drained
Cherries liquid from can + 1 Tbsp cornflour (cooked over stove over low heat till slightly thickened)

1. Whisk eggs & sugar till ribbon stage, light & fluffy.
2. Fold in the cake flour carefully. Then pour in oil & vanilla essence. Stir till combined.
3. Pour batter into prepared cake tin lined with baking paper.
4. Bake at 170C for 40mins or till a skewer comes out clean.
5. Divide cake into 3 layers after they are cooled. Spread some whipped cream onto 1st layer of sponge. Drizzle some cherry syrup over the cream & arrange cherries on top. Repeat with the 2nd layer of sponge. Then add the 3rd layer of sponge & coat the whole cake with cream.

No comments:

Post a Comment