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| Photo: Blackforest Cake recipe |
Takes: 1 hr to prepare and 45 mins to cook
Serves: 7
Ingredients
3 cups of self-raising flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
3g salt
3 teaspoon of cocoa powder or 1 whole bar of dark chocolate
250g Butter
2 Caster sguar
4 egg
1 1/2 Milk
1 teaspoon of coffee
1 teaspoon vanilla extract—this is optional.
2 small containers Double cream thick or Whip Cream
1 Sugar
1 cherries
1 Rasberry Jame
Preheat the oven to 350F/180 degrees/Gas Mark 4.
2. Grease two 9-inch round cake tins — it is better to use two cake tins because to cut a cake in the middle can be messy. If you only have one cake tin don’t worry. Just divide the mixture into two and bake one by one. Tip: use baking paper and butter it to keep the cake moist. If you pour the mixture straight into the tin it makes the edges hard.
3. In a small pan mix together the dark chocolate and ½ cup milk over a low heat until the chocolate has melted and the mixture is smooth. Leave to cool to room temperature.
4. In a bowl mix together the butter and sugar until light and fluffy. Make sure you take the time to do this as this, as it will form the base of how good the cake is.
5. Add eggs one at a time, beating well. Take the time to do this so that the cake rises well.
6. In a bowl sieve together the flour, baking soda, baking powder and the salt.
7. Stir in the flour mixture and milk alternately to the mix.
8. Mix in the melted chocolate or add 3 teaspoons of cocoa.
9. Normally black forest has to look black in texture. So in a small cup, mix a teaspoon of coffee with a little bit of water (just to dissolve it). Add to mixture.
10. Put the cake batter into the cake tins and bake for approximately 30 minutes or if you using one tin bake for 60 minutes. Do not open the oven to check because it will sink in the middle. If the top is a little hard you can use a knife to slice the top off so it is soft and moist.
11. Use a fork to see if the cake is cooked, if it comes out clean then it’s ready, if it has some batter on it, cook it for a little longer.
12. When cooked, leave to cool in tins for 10 minutes, then take out and cool on a wire rack. You can ice the cake after two hours or you can freeze it and ice the next day. This prevents the cake from breaking and makes it harder.
For the icing: 1. In a bowl mix the double cream and sugar until light and fluffy. Add vanilla and mix again. This should be smooth so you have to mix for a while.
2. Put the other half of the cake on top. Use a spatula to cover the cake evenly with cream. Use cake bag to decorate the edges and place remainder of uncooked cherries on top.
3. Finally, decorate with grated chocolate.
Do not open the oven while baking the cake--the cake will sink. Check after 45 minutes atleast
From Tesco Realfood
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