Black forest cake

Ingredients

• 1 cup 2 tablespoons all purpose flour
• 1/3 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon coffee
• 1/4 cup cocoa
• 1/4 cup oil
• 4 eggyolks
• 1/3 cup water
• 4 eggwhites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

SYRUP:

• 1/3 cup sugar
• 1/3 cup water
• 3 tablespoons CHERRY brandy

For the Fillng & Frosting:

• 2 cups chilled whipped cream
• 1/2 cup sifted powdered sugar
• 1 bar Cream Cheese (optional)
• Cherry pie filling
• Shaved chocolate

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Black forest cake, step by step

Preparation

• Preheat oven to 350 deg F. Line the bottom of 2 8x2 round pan with greaseproof paper. Do not grease.
• Measure, sift and mix the first set of dry ingredients above then make a well in the center. Add in order the oil, eggyolks and water.
• Mix with a wire whip or wooden spoon until there are no lumps. Do not overmix. It usually just take me about a minute or two to do this. Set aside.
• Beat the eggwhites with the cream of tartar until frothy then gradually add the sugar and beat on high until stiff but still glossy.
  
• Mix 1/3 of the beaten eggwhites to the cake batter and fold gently until fully incorporated. Fold in the remaining eggwhites.
• Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. After removing from the oven, cool the cake in an upside down position in a wire rack.
• SYRUP:
  Boil the sugar and water and let simmer for a few minutes. Remove from heat and add in the cherry brandy. Spoon or brush this syrup over the surface of the unmolded cake.
• For the Fillng & Frosting:
  The original recipe calls for 2/3 cup sugar. To me 1/2 cup is enough. The sweetness of the cake, the syrup and the chocolate shavings will make up for that part. The cream cheese is added to the latter.
  Whipped cream must be chilled overnight or at least 3 hours. If you are in the Philippines and find the imported "whipping" cream expensive or live in a place where there are no whipping cream .
  To make the frosting, whip your chilled cream with the powdered sugar using an electric beater until it doubles in volume. In a separate bowl beat the creamcheese until light and fluffy. Fold this into the whipped cream.
  
• If you want a more stable whipped cream frosting, you can add gelatin to it. Do this as your first step. Sprinkle a tablespoon (1 packet Knox) to 4 tablespoons cold water. Let stand for 5 minutes to soften the gelatin. Microwave at half power for 10-30 seconds to melt the gelatin or you can melt it using the double boiler method. Let cool but do not allow it to set. Add this after the cream has attained the necessary volume and continue beating the cream until soft peaks are formed.
• To assemble the cake, fill it with the whipped cream frosting, spoon cherry pie filling over the whipped cream. Top the iced layer with the second cake. Frost the entire cake. Pipe some rosettes on top of the cake, spoon some more pie filling on top. Garnish with whole cherries and chocolate shavings.

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