Caashifa's Black Forest Cake

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TRH Caashifa's Black Forest Cake
This week my baking was all for my husband. This one was a labor of love and it was done over 2 days. The flavor of the cherry jelly and chocolate icing improve when it sits.
Ingredients
1 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
2 cups buttermilk
2 tspns baking powder
1/2 tspn baking soda
Crack of pink salt
1/2 cup palm oil
1/2 cup semisweet or dark chocolate chips, melted
4 eggs
Method:
In a large mixing bowl sift the cocoa powder, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, oil, and eggs.
Gradually beat the wet ingredients into the dry ingredients.
Stir in the melted chocolate chips and mix just until well blended.
Divide the batter evenly between the prepared pans.
Bake the cake at 200C until a tester comes out clean, about 35 to 40 minutes.
Cool the cakes in the pans for 15 minutes, then carefully turn them out onto wire cooling racks to cool completely.
Decoration
1 packet cherry jelly
200 ml boiling water
300 ml fresh cream
Castor sugar to taste
1/2 tsp vanilla essence
1/2 cup icing sugar
2 Tblspns cocoa
2 Tblspns choc spread
3 – 5 Tblspn milk
Maltezers / maraschino cherries / chocolate shavings
Method:
Dissolve the jelly in boiling water and leave to cool.
Combine the icing sugar, cocoa, nutella and 2 Tblspns milk.
Add milk to adjust the consistency.
It should be smooth and spreadable.
Chantilly cream
Whisk the cream, sugar and vanilla essence till firm.
Assembling
On each half of the cake, use a spoon and dish the jelly over the cake.
Allow it to soak into the sponge.
Refrigerate for 30 mins then spread the choc icing over the bottom cake.
Close with the top cake, return to the cake pan and refrigerate.
This helps to maintain the cakes shape (I refrigerate overnight).
After its set, remove from the cake pan and pipe the cream onto the cake.
Decorate with maltezers – chocolate shavings – cherries.
Recipe adapted from various sources
Prepared, tried and tested by: Caashifa Adams Young

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