Black Forest Cake



Ethnicity
Indian

Type of Meal
Teatime, Party, Festive, Brunch

Type of Dish
Pastries and Cakes, Desserts, Baked

Main Ingredients
Plain flour (Maida), Milk , Butter, Sugar (Cheeni)

 
 
  Ingredients   Method
Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence



Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put some icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.

Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping.

Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.

Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)