- 3 eggs
- 1½ cups plain flour or 210 g, sifted
- 1 teaspoon baking soda
- ¾ cup butter or 150 g, melted
- ¾ cup cocoa powder or 75 g
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- ¾ cup sugar or 150 g
- For the filling:
- 1 tin Libby's Fruit cocktail or 420 g
- 1½ cups whipping cream or 375 ml
- 2 tablespoons powdered sugar
Black Forest Cake
INGREDIENTS
Black Forest Cake with
Black Forest Cake with 
- 3 eggs
- 1½ cups plain flour or 210 g, sifted
- 1 teaspoon baking soda
- ¾ cup butter or 150 g, melted
- ¾ cup cocoa powder or 75 g
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- ¾ cup sugar or 150 g
- For the filling:
- 1 tin Libby's Fruit cocktail or 420 g
- 1½ cups whipping cream or 375 ml
- 2 tablespoons powdered sugar
NUTRITIONAL INFORMATION
Black Forest Cake with
Black Forest Cake with
- Energy 626 (Kcal)
- Protein 11 (g)
- Carbohydrate 76 (g)
- Total Fat 33 (g)
HOW TO PREPARE
Black Forest Cake with
Black Forest Cake with
1
Combine eggs, flour, baking soda, butter, cocoa powder, NESTLÉ Sweetened Condensed Milk and sugar in a blender. Blend on low speed for 2 minutes then on medium speed for 2 minutes or until mixture is smooth.
2
Pour mixture into a 20cm greased round tin cake. Bake in a 175˚C preheated oven for 55 minutes or until a skewer inserted in the middle comes out clean.
3
Allow cake to cool properly on a rack then slice it into 3 equal slices horizontally to achieve 3 layers.
4
Drain LIBBY’S Fruit Cocktail from the syrup in the tin and set aside. Then drizzle the syrup over the 2 bottom cake slices.
5
Whip the fresh cream until it becomes hard then fold it in the drained fruit cocktail.
6
Sandwich the cake slices with the fruit cream mixture then place it in a fridge for 1 hour. Cut into slices and serve.
REVIEWS
Black Forest Cake with
