TANYA’S BLACKFOREST CAKE

TANYA’S BLACKFOREST CAKE
I use a basic chocolate cake.
For the cake
1 and a half cup of cake flour,
1 and half cup of white sugar,
3 quarters of a cup kettle hot water,
half a cup of oil,
3 teaspoons baking powder,
quarter cup maizena,
half a cup of cocoa,
quarter cup of cold water mixed with quarter cup of dark rum
4 eggs separated,
one teaspoon vanilla,
a bit of salt.
Whip the egg whites until stiff.
Mix all dry ingredients and sugar, not cocoa. dissolve cocoa in hot water and mix together with oil and cold water.
Mix egg yolks and vanilla and add to cocoa.
Mix wet mixture with dry and mix all well.
Gently fold in egg whites.
Pour in cake pans and bake for half an hour at 190 degrees.
Let cakes cool very well.
Use string to cut your cakes in half  (Fish line or thread works well) gently but fast in the middle of each cake – cut it through so that you will have 4 cake layers.
Use frozen blue or black berries.
Cook berries with a bit of sugar to taste, a dash of vanilla and a couple of table spoons rum.
Cook until the sauce of berries is thick.
Whip orley whip.
Now decorate each layer with orley whip, then sprinkle some flake chocolate on the orley, top gently with berries and continue till all layers is complete.
On top of your cake, top with whipped cream or orley, some berries and sauce to decorate, and chocolate shavings or flake chocolate.

SOURCE: Tanya Erasmus