German · serves 2
Black Forest Cake
Cherries, cream and a chocolate sponge that starts with hot water, not eggs.
Ingredients
- 190g plain flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
- A pinch of salt
- 200g sugar
- 240ml water
- 60ml sunflower oil
- 1 tbsp lime juice
- 1 tsp vanilla extract
- Icing: 400ml double cream, 60g icing sugar, 2-3 tsp cherry syrup
- 16 cherries, pitted
- Dark chocolate, grated
- Syrup: 1 tsp sugar in 3-4 tsp water
Method
- Sift flour, cocoa, baking powder and salt.
- Dissolve the sugar in the water, then stir in oil, lime juice and vanilla.
- Dry into wet, stirred to a batter. It will look thin — that is correct.
- Greased 20cm tin. 200°C for 30 minutes.
- Cool completely, then split horizontally.
- Brush the bottom layer with sugar syrup. This is what stops a cream cake tasting dry.
- Whip the cream with icing sugar until it holds. A third of it over the syruped layer, chopped cherries and grated chocolate on top.
- Second layer on, remaining cream over top and sides, whole cherries and chocolate to finish.
- One to two hours in the fridge before cutting.