Black Forest

Black Forest

Black Forest

INGREDIENTS

For the chocolate sponge cake:

4 pieces eggs
135g sugar
60g flour
30g cocoa powder
3 tablespoons melted butter
1 teaspoon vanilla extract

For the butter cake:

1piece MAYA Butter Cake Mix, 200g
2 eggs
¼ cup butter
½ cup water

For the whipped butter cream:

1 cup milk
5 tablespoon flour
1 cup butter
1 cup icing sugar

For the chocolate fudge frosting:

1 large can evaporated milk
1 small can condensed milk
¼ cup cocoa powder
3 tablespoons flour

For the cherries:

1 can cherry compote, drained syrup reserved
¼ cup water

PROCEDURE

For the Chocolate sponge:

Preheat the oven to 180 degrees Celsius. Place eggs and sugar in a large metal bowl. Place it over a pot of boiling water. Whisk it continuously to prevent it from curdling. Whisk it until it is warm. Use an electric mixer to whip it until ribbon consistency. Sift together flour and cocoa powder. Fold the flour into the eggs. Then fold in the vanilla and butter.

Place it in a 6 inch round cake pan lined with baking paper. Bake in the oven for about 40 mins or until an inserted toothpick comes out clean. Once the cake is cool slice it into 3 even layers.

For the butter cake:

Bake the cake according to package directions, Once cool slice into 2 even layers.

For the whipped butter cream:

Mix the flour and milk. Cook over low heat until it forms a thick paste. Cool the milk and flour mixture.  In a bowl of an electric mixer put the butter. Mix it until it is light and fluffy. Add the icing sugar and mix until pale yellow in color. Add the cooled flour and milk mixture to the butter and mix until like whipped cream.

For the chocolate fudge frosting:

Mix ½ can of evaporated milk and 1 can condensed milk. Cook for about 10 mins over low heat until reduced by half. Mix the flour cocoa powder and remaining evaporated milk. Slowly mix it into the reduced milk. Cook it until thick and has a fudge consistency.

For the cherries:

Strain the cherries. Mix the syrup and water and cook for 2 mins. Cool the syrup.

To assemble the cake:

On a plate place 1 layer of chocolate sponge cake. Pipe chocolate fudge around the edge of the cake. Pipe chocolate fudge in the center of the cake. Place the drained cherries in between the chocolate fudge. Place a layer of butter cake on the chocolate fudge and cherries. Put a ½ cm thick layer of butter cream on the butter cake. Place 1 layer of chocolate sponge cake on the butter cream. Pipe chocolate fudge around the edge of the cake. Pipe chocolate fudge in the center of the cake. Place the drained cherries in between the chocolate fudge. Place a layer of butter cake on the chocolate fudge and cherries. Put a ½ cm thick layer of butter cream on the butter cake.Place the last slice of the chocolate sponge on the butter cream. Ice the sides if the cake with chocolate fudge frosting. Ice the top of the cake with butter cream. Place chocolate tiles on the sides of the cake. Pipe rosettes on the cake and decorate with remaining cherries.

YIELD

Makes one 6 inch cake

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