Blackforest cake

Ingredients

• 10 g cocoa powder, sifted
• 100 g self-raising flour, sifted
• 30 g cornflour, sifted
• 1/2 tsp baking powder
• 70 g corn oil or any other vegetable oil
• 5 egg yolks
• 85 g water
• 1/2 tsp chocolate paste
• 5 egg whites
• 1/8 tsp cream of tartar
• 120 g sugar

For Decoration:

• Whip & Pour whipping cream
• 1 can of sweet dark cherries
• 1/4 bitter-sweet chocolate coins
• Chocolate shavings
• 1 tablespoon thickened cream
• Maraschino cherries for decoration

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Preparation

• Preheat oven to 180C. Line the botton of your cake pan - do not grease the pan.
• Put the egg yolks, oil, water and chocolate paste into a bowl. Whisk to mix together.
• Add the cocoa powder, self-raising flour, cornflour and baking powdder into the egg mixture and stir with a whisk until it is smooth and combined. Set aside.
• Whisk the egg whites until foamy. Then add the cream of tartar and whisk for about 1 minute on medium speed.
• Increase to fast speed and slowly add in the sugar. Whisk until still peaks and glossy.
• Add 1/3 of the egg white into the egg mixture and stir to combine. Add the remaining 2/3 and fold in gently so as not to deflate the mixture.
• Bake in oven for about 25 - 30 minutes. Remove from oven and cool in pan for about 15 minutes before removing.
• To Assemble:
  Slice the cake into half. Whip your whipping cream until stiff . Melt about 1/4 cup of chocolate in the microwave . Add about 1 tablespoon of thickened cream and stir to mix. Leave to cool.
• Lay bottom half onto a cake board. Smear the sliced top with the melted chocolate and then cover it with whipped cream. Scatter the top with canned sweet cherries. Sprinkle with 1 teaspoon of the cherry juice. Alternatively you can use kirsch or cherry brandy.
• Place the other half of the cake on top and cover the top and sides with more whipped cream.
• Then cover the sides of the cake with chocolate shavings. Using a large star piping tip, decorate the top of the cake. Decorate with maraschino cherries and sprinkle the center of the cake with more chocolate shavings.
• Refrigerate in the fridge for about 3 hours before serving.