Black Forest Cake
20 Minutes
Preparation Time
50 Minutes
Cooking Time
10
Serving
You will need
- MILKMAID 1 small tin
- Vanilla essence 1 tsp
- Soda bicarbonate 1/2 tsp
- Baking powder 1 tsp.
- Cocoa powder 2-3 tsp
- Flour 1 3/4 cup (175g)
- Butter 100g
- Milk chocolate 50g
- Water 1/4 cup
- Whipping cream 200g
- Tinned cherries 1 small tin
- Icing sugar 2 tsp
Nutritional Information
- Energy : 287.7 kcal
- Carbohydrate : 32.7 g
- Protein : 4.4 g
- Fat : 15.3 g
Let’s make it
Step 1
Grease an 8 inch diameter baking tin and dust it with flour. Pre-heat the oven to 180* C. Sieve together the flour, cocoa powder, baking powder and soda bicarbonate.
Step 2
In a separate bowl, soften the butter (DO NOT MELT), add MILKMAID and beat well. Then, add the vanilla essence.
Step 3
Add the flour mixture and water alternately to the batter till all the flour and water are used up.
Step 4
Pour the batter into the baking tin and bake in the pre-heated oven for 45-50 minutes or till a tooth pick inserted in the center of the cake comes out clean. Remove from the oven, cool for a while. Loosen the sides of the cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting it horizontally into 2.
Step 5
Drain & de-seed the cherries; soak both cake halves with cherry syrup.
Step 6
Whip cream and sugar till light and fluffy. Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries; sprinkle generously with grated chocolate. Chill and serve.
