Black Forest Cake

I baked this for my mother's birthday. I have never baked a Black Forest cake before and honestly it isn't on my list of favorite cakes! But it is my mother's and birthday punya pasal I tried.

For the sponge cake you can either buy the ready made sponge cake mix (250 g) from the shops or try this.

Black Forest Cake

The sponge cake
source: Puan Anna

5 eggs
170 g castor sugar
1 tsp ovalette
100 g all purpose flour ( I used tepung gandum blue key)
1 tsp baking powder
40 g cocoa powder (I used Meriah)
70 g oil (I used Daisy Corn Oil)

Beat eggs, sugar and ovalette until light and fluffy.
Fold in flour, baking powder and cocoa powder in batches slowly.
Lastly with a spatula fold in the oil.

Line and grease a 8 in tin and bake for 30 - 35 min, depending on your oven. Keep checking.



1 tin of pitted dark cherries (available at Baking goods shops)
450 ml non diary whipping cream

For the cherry syrup
Drain the cherries and save the syrup. Boil the syrup with 1 Tbsp of sugar, more if  you like it sweeter and 1 Tbsp of corn starch. Cool and set aside.

Chopped the cherries but put aside about 10 to decorate the cake later.
Whip the cream until stiff. Make sure the cream is cold when you start beating, it would take about 10 minutes.


Assemble the  cake.

Sliced the cake into two halves. Brush one layer with the syrup before spreading the cream and cherries.
Put the other half over the cream and cherries before covering the rest of the cake with the remaining cream. You can either pipe rosettes on the cake or cover the sides with chocolate rice. The saved cherries or other fresh fruits can also be used to decorate the cake.

Use your imagination to decorate the cake, good luck!