Black Forest Cake

Black Forest Cake

200 g. unsalted butter

3/4 cup caster sugar

3 eggs. lightly beaten

1 teaspoon imitation vanilla essence

1 2/3 cups self-raising flour

1/3 cup plain flour

3/4 cup cocoa powder
1 tablespoon instant coffee powder

1/2 teaspoon bicarbonate of soda

1/2 cup buttermilk

1/3 cup milk

1 1/4 cups cream, whipped

425 g. can pitted cherries, drained

white and dark chocolate curls, for decoration

PREHEAT OVEN to moderate 180 degrees centigrade. Brush a deep, 23 cm. round cake tin with melted butter or oil, line base and side with paper; or grease paper.

Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence; beat until combined.

Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flours, cocoa coffee and soda alternately with combined buttermilk and milk. Stir until just combined and the mixture is almost smooth.

Pour mixture evenly into prepared tin: smooth the surface. Bake for 40 to 50 minutes or until skewer comes out clean when inserted in centre of the cake. Leave cake in tin 20 minutes before turning onto wire rack to cool.

To make Chocolate Mock Cream; Place chocolate in glass bowl. Stir over barely simmering water until melted; remove from heat. Beat butter in small mixing bowl until light and creamy. Add chocolate, beating 1 minute or until mixture is glossy and smooth.

Turn cake upside down. Cut into three layers horizontally. Place first layer on serving plate. Spread cake evenly with half the whipped cream, top with half the cherries. Continue layering with remaining cake, cream and cherries, ending with cake on top.

Spread mock Cream over top and sides, using a flat bladed knife. Using a piping bag, pipe stars of remaining mixture around cake rim. Decorate top with chocolate curls