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Black Forest Black Currant cake

4 egg yolks (beat with a hand whisk)
1/4 tsp salt
40g fine or castor sugar

25g cocoa powder
85ml warm corn oil

135ml warm water

125g  Plain flour *
1/2 tsp baking powder*
1/2 tsp baking soda

4 egg whites
1/2 tsp cream of tartar
75g castor sugar

*may be substituted with self raising flour and remember to minus the 1/2 tsp of baking powder.

15 mixed cherries  (dried with paper towel)
500ml whipping cream whipped with 2 tbsp icing sugar
200g blackcurrant jam

Method :
1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar in 3 batches, 1/3 at a time and whip until egg whites is stiff. Start at low speed and turn to high speed only on the 3rd batch. This step is crucial. This step is crucial
 (watch video how to beat egg white)
6. Pour 1/2  white egg into  yolk mixture and blend well.
7. Pour egg yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3 layers.
10. Whip the cream with icing sugar until stiff.
11. Add pitted fresh and sour cherries into half portion of the whipped cream.
12. Sandwich the cake with (11).
13. Frost the cake with the remaining half portion of whipped cream and decorate as desired.

Baking soda is alkaline in nature. It is used in most chocolate cakes to act as a leavening and to neutralize acidic nature of chocolate/cocoa powder and to give the cake a darker colour.

Chocolate cakes will give you a sourish taste if you do not use baking soda

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