Black forest cake

Ingredients  - serves ( 8-10)

For the chocolate sponge ( I use 200 ml cup)

Plain flour- 100 gm( 1 tbs less than I cup)

Sugar – 140gm ( ¾ cup)

Butter – 50 gm /1/4 cup (melted)

Cocoa powder – 25 gm

Eggs – 4 large

Baking powder – ½ tsp

Vanilla extract – 1 tsp

Salt – pinch

For syrup

Sugar 3/4 cup

Water – 1 1/2cup

Brandy/cherry brandy  – 3 tbs

For filling /frosting

 Double cream – 600 ml

Icing sugar – 5 tbs or according to your sweetness

Vanilla extract – 1 ½ tsp

For decoration

Fresh cherries

Grated chocolate/ chocolate strands

Method

Making the cake

·         Measure flour, cocoa powder, baking powder, salt in a mixing bowl and keep it aside.

·         Beat eggs with sugar and vanilla extract until its thick and trebled in volume for about 5-8 minutes.

·         Sieve the dry ingredients from mixing bowl to the egg mixture and fold in gently.

·         Add in the cooled melted butter and gently fold in.

·         Divide and pour the batter into two 8 inch cake tins and bake in a preheated oven at 180 degree Celsius for about 10-12 minutes or until a tooth pick inserted comes out clean.

·         Cool the cake completely .

  Preparing the syrup
         In a saucepan add sugar and water and stir it until it boils and all the sugar melts.

         Turn off the flame and 2 tbs of brandy. Let it cool down.

  Preparing the filling

Whip the cold cream with icing sugar and vanilla extract for couple of minutes until soft peaks are formed

Assembling the cake

·        Cut  each layer of cake into two and you will get 4 layers of cake.

·        Place the  first  cake layer on a cake stand and pierce with a tooth pick and pour the sugar syrup over it.

·        Spread cream over it evenly

·        Place the next  layer and repeat the process.

·        Cover the whole cake with whipped cream and decorate as you like with fresh cherries/ grated chocolates etc

·        Chill the cake for the flavours to mingle.