Black Forest Cake
Posted on 16/11/2011

How many would it make: 10 portion

Ingredients list:

175g Softened Butter
175g Caster Sugar
3 Eggs
225g Vitarium Plain Flour, Sifted
1 tsp Xanthan Gum
3 Tbsp Milk
1 1/2 tsp Baking Powder
1/2 Cup Cocoa Powder, Sifted
1 Packet Frozen Cherries thawed (retain some for decorating)
1 tsp Artificial Cherry Brandy flavoured Liquor (optional)
2 tbsp Granulated Sugar
1 tbsp Arrowroot
3 tbsp water
300ml Thickened Cream
Grated Chocolate (optional) to decorate




Method:

Grease and line an 8 inch round cake tin. Preheat oven to 160C.

In a bowl, sift together flour, baking powder, xanthan gum and cocoa powder.

In a separate bowl beat butter and caster sugar together until light and fluffy. Beat in the whole eggs, one at a time adding a tablespoon of flour mix with each. Beat in milk with a tablespoon of flour mix. Gently fold in remaining flour mix using a metal spoon, until well combined. Transfer to prepared tin and smooth top with a knife.

Bake in the centre of the oven for approx 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack to cool completely.

In a saucepan over a low heat, combine the thawed cherries and granulated sugar until the mixture starts to simmer. In a bowl whisk together the arrowroot, water and optional artificial cherry brandy flavoured liquor and pour over cherry mixture, stirring constantly. The mixture will thicken quickly. Remove from heat and allow to cool fully.

Once cake and cherry sauce are cool, slice the cake in half horizontally. Whip cream until thickened. Spread one half of the cake with half of the whipped cream, and cover with the cherry sauce. Place the other half of the cake on top. Spread or pipe the remaining cream on top of the cake and decorate with the remaining cherries and grated chocolate (optional).