Chocolate Sponge Cake (make one 10-inch round cake or one 8-inch round cake and 7 small cupcakes)
4 tbsp corn oil/sunflower oil/canola oil
3 tbsp unsweetened cocoa powder
1 tbsp chocolate emulco
½ tsp vanilla extract
125g top flour
½ tsp baking powder
¼ tsp baking soda
5 large eggs
¾ tbsp SP
3 tbsp milk
1) Preheat oven to 180C. Line the bottom of an 8-inch round pan and prepare 7 small paper cups or line the bottom of a 10-inch round pan.
2) Heat oil until visible lines can be seen on the surface, remove from heat. Sieve in cocoa powder and stir to dissolve the cocoa powder. Add chocolate emulco and vanilla extract, mix well and set aside to cool down.
3) Combine and sieve (B) together.
4) Beat sugar and SP till well mixed. Add in (B) and the rest of ingredients in (C), beat at low speed for a few seconds then change to medium speed, beat till ribbon stage (the mixture will drip slowly and form thick ribbon when lift up the beater).
4) Take a few tbsp of the egg mixture to mix with the cocoa mixture. Then return it to the egg mixture, fold from bottom to top, mix till cocoa mixture and egg mixture is incorporated.
5) Pour into the prepared pan/paper cup, bake in preheated oven for about 30-40 mins till the cake becomes springy or a skewer inserted and comes out clean (cupcake should be done in about 20 mins). Cover the top loosely with aluminum foil half way if necessary to prevent over browning.
6) Cool on wire rack upside down. When the cake has cool down completely, loosen the edges with a thin knife and turn the cake out from pan.
Frosting and Filling
500ml non-dairy whipping cream
½ can cherry pie filling
100ml syrup (boil 100ml water with 100g sugar and set aside to cool down)
Some Kirsch/Brandy/Rum (I omitted because I wanted to let Lucius taste the cake)
1) Whisk whipping cream till stiff peak.
2) Separate whole cherries from the cherry pie filling. Take a few tbsp of whipped cream to mix with the cherry pie filling till desired consistency. I also added some syrup as I find it slightly tart.
3) Place one sponge later (cut-side up) on a cake board and spoon syrup and liquor on the surface. Spread pie filling whipped cream (keep 1cm from the edges clean) and arrange cherries on top, cover with more pie filling whipped cream.
4) Spoon syrup and liquor on both sides of the second sponge layer and place it over the first layer. Spread pie filling whipped cream (keep 1cm from the edges clean)(this layer is without cherries).
5) Spoon syrup and liquor on both sides of the third sponge layer and place it over the second layer (cut-side down). Lightly press to settle the fillings. Frost the whole cake with the remaining whipped cream and decorate as desired. A typical black forest cake is decorated with chopped chocolate and cherries. I decorated with M&M to make it a kid’s cake.
Adding the cocoa powder into the heated oil not only brings out the full cocoa’s flavour, this also makes it easier to blend into the batter as compared to premix the cocoa powder with flour.
To end this post, I would like to share these two videos from FoodHouse8. I find the demo very useful. Though I didn’t follow the recipe, I learnt a lot of tips and basic frosting skills through the videos. I hope you can also benefit from the videos.