Ingredients
- 1 x Recipe Eggless chocolate sponge cake
- 1/2 can Canned cherries and syrup
- 1 c. Fresh whipped cream
- 3 Tbsp. Powdered sugar
- 4 Tbsp. Grated dark or possibly plain chocolate, (and chilled)
- 1/2 tsp Vanilla essence
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Black Forest Cake
Servings: 1
Directions
- To make Cream icing
- Beat the cream over a tray of icecubes with a hand beater. Don't overbeat. It should form soft peaks. Mix 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 min.
- 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)
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