Black Forest Cake was the first type of layered cake that i ate..i remember that was during my school days, probably in secondary 3 or 4. During that time, there were not many types of layered cakes available in where i lived besides normal sponge cakes with buttercream and a black forest cake would be considered quite a luxurious cake at that time . Me and my buddy were just talking about this 'old fashioned' cake days ago but i think there are still a lot of us enjoying eating this cake.
I made this cake for my buddy whose birthday falls on today which also happens to be mother's day. I chose not to frost the whole cake this time ..for a change and the result ..messy! This chocolate sponge is soft and light and also because of that, i encountered some problems slicing the cake into layers and part of the cake also got torn apart when i assembled the cake. I could have frosted the cake all over to cover up the flaws but i was afraid my frosting skills will further damage the cake so i left it as it is. The cake ended up not only messy , it was also a bit unbalanced but i know my friend wouldnt mind that at all.
Ingredients for chocolate sponge cake ( makes one 10inch cake) i baked this into two 7" pan
4 large eggs yolks
2 1/2 oz sugar
4 oz water
11/2 oz corn oil
4 oz superfine flour
1 oz cocoa powder
3/4 tsp soda bicarbonate
7oz egg whites
1 tsp cream of tartar
2 1/2 oz sugar
1. Mix all of ingredient A till smooth. Set aside.
2. Beat egg whites and cream of tartar from ingredient B on high speed. After 2 mins, add sugar , continue beating till stiff
3. Pour the mixture of (1) into (2) and fold gently. Bake in a moderate oven for 45 mins or until cooked.
4. remove from oven and overturn cake to cool.
5. After cool, slice cake into three separate layers
1 can dark pitted cherries
4 oz diary/non whipping cream ( whipped )
Kirsch liqueur (optional) - can spray onto cake or drizzle over cake
chocolate curls /shaved chocolate ( for decoration)
1.On the bottom layer of the cake, spread about 1/3 whipping cream and place dark cherries onto cream.
2.Attach the 2nd piece of sponge , spread another 1/3 whipping cream and place dark cherries onto cream.
3.Place the last piece of sponge on top and spread the remaining cream and dark cherries for final decoration.
I am submitting this post to the Aspiring Bakers # 7 - Chocolate Delight (May 2011) hosted by Doris from Tested and Tasted.
Special message to Jac and Jane:
A very happy birthday to both of you!! Jac, though i'm unable to send you the cake, thoughts of you and jane were in my mind when making this cake. She will eat this on your behalf! happy, happy birthday! and to you jane, what will i do without you? I wish both of you that whatever wishes you may have, whatever you want to do, all will be fulfilled!