Black Forest Cake

Black Forest Cake

Chocolate Sponge Cake
4 eggs
3/4 cups sugar
1 cup plain flour
2 tbsp cocoa powder
1 tsp cream of tartar
1/2 tsp baking soda
1/2 cup milk
1 tsp butter

Method: 
1. Preheat oven to 180˚C
2. Beat eggs on high speed until thick
3. Gradually add sugar, beating constantly, mixture until pale and creamy.
4. Sift plain flour, cocoa powder, cream of tartar and baking soda into a separate bowl.
5. Add sifted dry mixture into the creamy mixture.Gradually beat with a mixer.
6. Add milk and butter into mixture and beat until combined.
7. Pour into a pre-greased round cake pan.
8. Bake for 25-30 minutes.
9. Once done, removed from pan and allow it to cool completely.

Filling
670g jar morello cherries
2 tbs sugar
1 tbs cornflour
200ml whipped cream

Method: 
1. Drain the cherries,BUT RESERVE  2/3 cups of juice.
2. Place the cherries, reserved juice, sugar and cornflour into a saucepan.
3. Stir on medium heat until mixture boils and thickens.
4. Transfer it into a bowl, cover with plastic and allow it to cool in the fridge.
5. Slice sponge cake into three layers.
6. Place bottom layer on a cake stand. Pour 1/2 of the filling on the cake, then spread a layer of whipped cream. Repeat this step for second layer. Last, top up with top layer.

Decoration
400ml whipped cream
50g chocolate bar, for shaving.
6 ferrero rocher
3 similar size strawberries

Method: 
1. Cover cream over the three layer cake, smoothen it.
2. Top it with shaved chocolate.
3. Slice strawberries into half. Place in on cake leaving space for ferrero rocher in between..
4. Place ferrero rocher in between strawberries.
5. Chill in fridge until served.