- 5ml (1 teaspoon) vanilla essence
- 275ml boiling water
- 500ml (2 cups) flour
- 375ml (1½ cups) White Sugar
- 20ml (4 teaspoons) baking powder
- 60ml (4 Tablespoons) cocoa
- 1ml salt
- 4 eggs, separated
- 275ml oil
Preheat oven to 180ºC and prepare two 20cm cake tins with wax paper.
Sift dry ingredients together, in a separate bowl beat egg yolks, oil and vanilla essence together, and then combine with dry ingredients with boiling water. Mix well. Whip egg whites until stiff with an electric beater and fold into mixture. Pour batter into prepared tins and bake for 25 - 30 minutes. Once cool, slice each cake in half using string or nylon line
Drizzle each layer with a little liqueur (cherry or Kirsch) to moisten (optional). Then spread each layer with whipped cream and drained black cherries. Finally top with the remaining cream and whole cherries and decorate with Chocolate curls.
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