Homemade Black Forest Cake

Directions

1. 1

   Preheat oven to 180 °C (350 °F). Grease and flour a 26 cm round cake pan or line with parchment paper.

2. 2

   Beat egg whites to stiff peaks. Add yolks and sugar and beat until smooth and pale.

3. 3

   With the mixer running, add cocoa powder, oil, flour, and hot water one at a time.

4. 4

   Gently fold in the baking powder using a spatula — do not beat at this stage.

5. 5

   Pour batter into the pan and bake 40 minutes, or until a skewer comes out clean. Cool completely.

6. 6

   Whip chilled cream to firm peaks. Divide into two portions: two-thirds for the filling, one-third for the frosting.

7. 7

   Drain cherries, chop roughly, and reserve 5 whole ones for decoration. Fold chopped cherries into the larger cream portion.

8. 8

   Slice the cooled sponge into 3 even layers with a bread knife.

9. 9

   Place the first layer on a serving plate, spread half the cherry cream. Add the second layer, the remaining cherry cream, then the third layer.

10. 10

    Cover the whole cake with plain whipped cream. Top with chocolate shavings and the 5 reserved cherries. Refrigerate at least 2 hours before serving.