It's BakeAlong time! You guys have been restless, I know. But POW! I'm back with an old favourite from my childhood, the Black Forest Cake. I have so many memories of having this at kids parties in the 80s but I don't think we should right it off just yet. It's still a massive crowd pleaser and I've made a few adjustments here and there and I hope you're going to love it!

You will need...

For the sponges 3 x 7" tins, greased
5 lg eggs, separated
90ml vegetable oil
150ml water
1tsp vanilla extract
280g caster sugar
40g cocoa powder
225g plain flour
3/4 tsp bicarbonate of soda
3/4 tsp salt

For the syrup
1.5 tbs Kirsch, Eau de Vie
2 tbs Amarena cherry syrup OR cherry juice/syrup from canned cherries

For the buttercream
200g unsalted butter, soft
330g icing sugar, sifted
34 tbsp cherry syrup/kirsch/milk/combo!

For filling & topping
Amarena cherries for extra specialness!
OR
Tinned cherries, halved if they're big
OR Fresh cherries, halved
Chocolate for shaving!


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