Black Forest Cake Recipe

• 1 x Recipe Eggless chocolate sponge cake
• 1/2 can Canned cherries and syrup
• 1 c. Fresh whipped cream
• 3 Tbsp. Powdered sugar
• 4 Tbsp. Grated dark or possibly plain chocolate, (and chilled)
• 1/2 tsp Vanilla essence

1. To make Cream icing
2. Beat the cream over a tray of icecubes with a hand beater.
3. Don't overbeat.
4. It should form soft peaks.
5. Mix in the sugar and essence.
6. Mix gently.
7. Put some icing in a icing gun leave the rest in the bowl.
8. Keep both in the refrigerator.
9. Slice the cake into 2 horizontal halves.
10. Place on a tray on a mesh.
11. Sprinkle 2-3 tbsp syrup of cherries on each half.
12. Allow to soak for 10 min.
13. Spread the cream icing on lower half.
14. Transfer to a cake plate.
15. Place the cherries on the cream.
16. Save a few for topping.
17. Place the other half on top.
18. With icing gun decorate top edging.
19. Spread the chocolate flakes all over and decorate with cherries.
20. Serves 6
21. shelf life 2-3 days
22. Making time 1/2 hour (excluding time making for the sponge cake)

cake, cherries, fresh whipped cream, powdered sugar, chocolate, vanilla

Taken from cookeatshare.com/recipes/black-forest-cake-85833 (may not work)