Black Forest Cake
Servings 8 people
Calories
Ingredients
Cake:
- 275 g plain flour
- 280 g brown sugar
- 60 g castor sugar
- 65 g Dutch processed cocoa powder or regular cocoa powder
- 2 tsp Baking soda
- 1 1/4 tsp Baking powder
- 1/2 tsp salt
- 250 ml coconut milk/regular milk Use full fat
- 1 1/2 tsp Apple Cider vinegar
- 120 ml flavourless vegetable oil I used sunflower
- 2 large eggs
- 2 tsp vanilla extract
- 200 ml water + 2 tsp instant coffee granules
Frosting:
- Whipped cream according to your preference
- Cherry liqueur optional and according to preference or add the liquid from the pack of canned cherries if using
- Chocolate shavings
- 250 g fresh cherries
Instructions
- Preheat your oven to 175°C and grease and line three 7 inch round cake pans. In a large bowl mix the coffee into the warm water, add the oil and sugar and mix well.
- Once the liquid is not hot, add the eggs one by one, mixing after each addition. DO NOT add the eggs to the hot liquid or else they will scramble. Then add your vanilla.
- In a separate bowl, sift your flour, cocoa, salt, baking powder and baking soda then add this to your wet mixture in three stages alternating with the milk. Lastly add the vinegar.
- Bake your cakes for about 25 minutes, keep checking after 20. Let the cakes cool on a wire rack before taking them out of the pan.
- Brush your cakes with the cherry liqueur and layer them up with freshly whipped cream and chopped cherries (you can also use canned cherries) add some chocolate shavings and voila!
- Refrigerate the cake for about an hour and serve!