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