Easy Blackforest Cake

2 eggs
85 gms sugar
40 gms self raising flour
15 gms cocoa powder
1 tsp vanilla essence
2 tbsp powdered sugar for the syrup
3 tbsp melted butter or margarine

For The Decoration
grated chocolate
biscuit crumbs for decoration

For The Crust
2 tbsp melted butteror margarine
1 tsp sugar
2 tsp melted raspberry jam
6 to 8 marie biscuits

For The Cream
1 packet strong gelatine
2 egg whites
5 tbsp powdered sugar
1/2 tsp vanilla essence
200 gms fresh cream


For the cake

  • Grease and dust a 175 mm. ( 7″) diameter tin.
  • Sieve the flour and cocoa together.
  • Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
  • Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.
  • Pour the mixture into the prepared tin.
  • Bake in a hot oven at 400°f for 10 minutes. Thereafter, reduce the temperature to 350°f and bake for a further 7 minutes.
  • Cool the cake.
  • Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
  • Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
  • Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.

For the crust

  • Crush the biscuits. Add the sugar and melted butter.
  • Apply the jam on the back of the cake.
  • Press the biscuit mixture over the jam.

For the cream

  • Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completly.
  • Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
  • Mix the gelatine solution and cream well.
  • Beat the egg – whites stiffly.
  • Mix the beaten egg – whites and vanilla essence.
  • Grease a 150 mm. Pour the mixture into it.
  • Set it in the freezer compartment of a refrigerator.
  • When the cream sets, dip the mould in hot water for a few seconds.


How to proceed

  • Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
  • Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
  • Store the cake in a refrigerator.
  • Cut into slices and serve.


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