Black Forest Delight (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3/4 cup cocoa powder (unsweetened)
02 -
1 3/4 cups plain flour
03 -
1 teaspoon table salt
04 -
2 cups sugar (white)
05 -
1 1/2 teaspoons baking soda
06 -
1 1/2 teaspoons baking powder
→ Wet Ingredients
07 -
1/2 cup oil (vegetable)
08 -
1 cup hot water (boiled)
09 -
1 cup full-cream milk
10 -
2 large-sized eggs
11 -
2 teaspoons vanilla essence
→ Filling and Topping
12 -
1 teaspoon vanilla essence
13 -
1 cup cream (heavy)
14 -
2 cups cherry filling (pie)
15 -
1/2 cup chocolate morsels
16 -
2 tablespoons confectioners' sugar
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat two 9-inch cake tins with both butter and a layer of flour.
02 -
Mix together the sugar, flour, cocoa, salt, baking soda, and baking powder in a big mixing bowl.
03 -
Crack in the eggs, pour in milk and oil, then add the vanilla. Beat it all for two minutes at medium speed. Mix in the boiling water last (don’t worry if it’s runny).
04 -
Fill the pans with batter and bake for 30-35 minutes. Test with a toothpick—it’s done if it comes out clean. Cool in pans 10 minutes, then pop the cakes onto racks to cool fully.
05 -
After the cakes have cooled, slice each one horizontally so you get four thin layers.
06 -
Whisk together heavy cream, vanilla, and powdered sugar in a medium-sized bowl till stiff peaks form.
07 -
Start with one cake layer on a dish. Spread about 1/2 cup cherry filling on top. Repeat the steps with the other layers, stacking them up.
08 -
Cover the cake’s surface and sides with whipped cream. Sprinkle chocolate chips on top, and put some extra cherries as decoration if you’d like.