Black Forest Cake

Black Forest Cake

(basic sponge recipe adapted from Yochana)

Ingredients：

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

Fillings:

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)

Method:
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.