Saturday 6 May 2023

Black Forest Cake


All purpose flour - 1 cup
Cocoa Powder - 1/2 cup
Baking Powder - 1 + 1/2 tsp baking powder
Baking Soda - 2 pinches
Salt - 1/4 tsp
Egg whites - 4
Egg yolks - 4
Caster sugar - 150 g (3/4 cup) 
Vanilla extract - 2 tsp
Sunflower oil - 3/4 cup

For the syrup:

Sugar - 6 tbsp
Water - 6 tbsp
Syrup from canned cherries (if using) - 2 + 1/2 tbsp

For the whipped cream:

Whipping cream - 600 ml
Powdered sugar - 1/2 cup + 2 tbsp

Canned cherries (for decoration)

Black Forest Cake

  1. Grease and line a 9” cake tin with parchment paper
  2. Preheat oven to 180°C
  3. Mix together the flour, baking powder, baking soda, cocoa powder and salt in a mixing bowl and set aside
  4. Beat you egg whites till they are fluffy (this may take some time, so I suggest using a stand mixer)
  5. Once they start to form soft peaks, gradually add in the sugar
  6. Continue beating until the egg whites are glossy
  7. Add in the egg yolks and vanilla extract and beat
  8. Gradually add in the oil and continue beating for another 1 or 2 minutes
  9. Add in the dry ingredients and lightly fold in using a spatula
  10. Pour the batter into the lined cake tin
  11. Tap the tin to release air bubbles and bake at 180°C for around 25 minutes (to check if the cake is cooked, insert a fork, and if it comes out clean, the cake is baked.)
  12. Leave cake to cool while you prepare the sugar syrup.
  13. Add the sugar and water to a pan on medium heat on the stove.
  14. Let the syrup boil and let the sugar dissolve (this will take around 5 minutes). Set aside
  15. Whip the cream and sugar till you have stiff peaks.
  16. Remove the cake from the tin and cut horizontally into two.
  17. Soak the cake layers in the sugar syrup. Spread a third of the whipped cream on the first cake layer
  18. Put the next cake layer on top. Cover the scale with the rest if the whipped cream and top with cherries

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