Eggless Black Forest Cake
CHOCOLATE SPONGE
4 cups flour
2 cups castor sugar
4 tablespoons cocoa
2 tablespoons Milo
1 tablespoon bicarb
4 teaspoons baking powder
2 tablespoons vanilla
2 tablespoons vinegar
1 cup sunflower oil
2 cups water
Sift all dry ingredients together.
Mix all wet ingredients together.
Add wet ingredients to dry ingredients and mix well. Divide mixture evenly into 2 x 23cm tins, greased and lined with grease proof paper.
Bake at 180°C for 30-40 minutes. Allow cake to cool before removing from the tin.
TO ASSEMBLE
500ml fresh cream – whipped, with 30ml icing sugar 2 tins black cherries, drained
100g chocolate, grated
100g chocolate, chopped and melted Chop 1 tin of black cherries.
Spread a generous layer of cream onto 1 sponge and top with cherries, put the other Sponge on top and cover the cake with cream. Place in fridge for 30 minutes.
Using a piping bag and plastic stencil, pipe chocolate and allow to harden.
Remove cake from fridge and dust with grated chocolate, top with cherries and piped chocolate as desired