Eggless Black Forest Cake

Since the Great British Bake off series was on I have been baking more than I usually do. I joined in a bloggers baking group on face book where a group of amateur bakers took inspiration from the shows weekly challenges and recreated the  many bakes that the contestants made. I really had fun participating and making new friends. It was a big learning curve for me, where I attempted things like homemade phyllo pastry, churros and mousse cake. All these bakes were really out of my comfort zone but the show really inspired me to rise to the challenges.
This week I was well and truly surprised when I heard that Tesco who were sponsoring the Bloggers bake had selected three winners, I am most excited to have come second place which is totally unexpected.

In  celebration of this win I have made an eggless black forest cake, Black forest gateau is one of my favourite flavours so this is a variation of it.

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Black Forest Cake

by December-02-2016

Delicious and moist chocolate cake flavoured with morello cherries and decorated with whipped cream and morello cherries and chocolate shavings.

Ingredients:

• 300 g plain flour
• 240 g sugar
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 60 g cocoa powder
• 75 ml sunflower oil
• 220 ml water
• 410 g black cherry pie filling
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 240 ml whipping cream
• 60 g icing Sugar
• Dark chocolate shavings 

Method:

1. Preheat the oven to 180 degrees C/ 350 Degrees F.2. Grease a loose bottom cake tin and line it with grease proof paper.3. Sift the flour, baking powder, bicarbonate of soda and cocoa in a large mixing bowl.Stir in the sugar.4. In a jug add the oil, water,vanilla essence and vinegar and mix together 5. Fold the wet ingredients from the jug into the sifted flour mixture.6. Open the can of cherries and remove half the cherries and keep them a side for garnish. The remaining juice and cherries add to the cake batter and fold gently. Transfer the batter to the cake tin and bake in the preheated oven at 180 degrees C for 45 minutes or until a skewer inserted in the cake comes out clean.7.While the cake is baking, add the cream to a bowl and whisk it with the icing sugar to form stiff peaks. Spoon the cream into an icing bag fitted with a star nozzle. and keep the cream in the fridge to chill.8. Once the cake is baked, remove it from oven and allow it to cool for 10 minutes in the pan, then remove it from the tin and leave to fully cool on a wire rack.9. Transfer the cooled cake onto a serving dish and pipe circles of rosettes on the the top of the cake with the cream. In the centre add the remaining cherries.Garnish with some dark chocolate shavings to finish off.

Details

Prep time: 20 mins Cooking time: 45 mins Total time: 65 minutes Yield: 1 cake /8 slices

I baked my cake in my new non stick 100% leak proof and watertight PushPan. The PushPan is easy to use, it 's base is sealed by a silicon gasket which prevents any leaks whilst baking. The pan ensures an even bake. it is dishwasher safe, ovenproof and freezer safe too. The PushPan range comes in various sizes and are perfect for all types of baking.

I was sent a press sample of the PushPan to test out, all views and opinions are my own. The PushPan  photos are used with permission.

As always simplyfood likes to give readers a chance to try the products we use in our kitchen. I am excited that I have 1 PushPan  to giveaway to one lucky winner.

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• Closing date - 18th Dec 2016 12.00 am
• Prize 1 8 inch PushPan

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