Black Forest Black
4 egg yolks (beat with a hand whisk)
1/4 tsp salt
40g fine or castor sugar
25g cocoa powder
85ml warm corn oil
135ml warm water
125g Plain flour *
1/2 tsp baking powder*
1/2 tsp baking soda
4 egg whites
1/2 tsp cream of tartar
75g castor sugar
*may be substituted with self raising flour and remember to
minus the 1/2 tsp of baking powder.
15 mixed cherries (dried with paper towel)
500ml whipping cream whipped with 2 tbsp icing sugar
200g blackcurrant jam
1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are
formed. Add in the cream of tartar and whip until white in colour.
Add in sugar in 3 batches, 1/3 at a time and whip until egg whites is stiff.
Start at low speed and turn to high speed only on the 3rd batch.
This step is crucial. This
step is crucial
how to beat egg white)
6. Pour 1/2 white egg into yolk mixture and blend well.
7. Pour egg yolk mixture into the remaining egg white mixture and
8. Pour batter into clean baking pan and bake at 175C for 45 minutes
or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3
10. Whip the cream with icing sugar until stiff.
11. Add pitted fresh and sour cherries into half portion of the
12. Sandwich the cake with (11).
13. Frost the cake with the remaining half portion of whipped cream
and decorate as desired.
Baking soda is alkaline in nature. It is used in most chocolate
cakes to act as a leavening and to neutralize acidic nature of
chocolate/cocoa powder and to give the cake a darker colour.
Chocolate cakes will give you a sourish taste if you do not use
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