black forest cake
200g margarine/butter
200g castor sugar
1 tsp vanilla essence
250g Self-raising flour
100g plain flour
2 large eggs
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
15g instant coffee
320ml milk
3/4 tsp red food colouring Cherry filling/tinned cherries
600ml fresh cream + 4 tbsp icing sugar
equipment 2x20cm baking tins, Electric mixer/ wooden spoon, Measuring scale, Measuring jug, Measuring spoons, 2 Mixing bowls,Table knife,
method
1. Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit/ Gas Mark 4. Grease your baking tins.
2. Sift flours, bicarbonate of soda, baking powder and cocoa powder into a bowl. Add the coffee and mix. Set aside 3. In a separate mixing bowl, put essence, sugar and margarine. Beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Take set aside sifted flours and add half of it together with half the milk to the light and fluff y margarine-sugar batter. Mix until just combined
6. Add the remaining half of the flour, milk and food colouring.
Combine well.
7. Pour batter into prepared cake tins and level it out using a table knife. Bake in preheat oven for 30-40 min or until skewer comes out clean.
8. Allow cakes to cool before cutting each cake in half (thus get-ting the 4 layered cake)and sandwiching it with cherry filling and whipped fresh cream.