Giant Black Forest Cake

Okay, today's challenge was to make a giant Black Forest cake and I tell you what, I have absolutely smashed it, if I do say so myself! It is delicious and looks massive and over the top, so for me this couldn't be any more of a success. 

My boyfriend was also pretty chuffed that he gets to take a good chunk of this to take into work tomorrow. Obviously I cheekily made out I slaved over this cake all day but I tell you what it's simple and a real crowd pleaser!!

Ingredients

300g Self Raising Flour

300g Granulated Sugar

300g unsalted Butter

4 Eggs

4 tbsp. Milk

1 tsp. Baking Powder

1 tsp. Vanilla Essence

5 tbsp. Cocoa Powder

5 cups of mixed frozen forest fruits (defrosted)

600ml Double Cream

200g Icing Sugar

5 tbsp. of Raspberry Jam

Method

1. Start by cracking all of the eggs in the mixing bowl and whisking for 3-4 minutes until double in size. Then pour into a jug and set aside.
2. Preheat the oven to 180oc and prepare 2 tins with greaseproof paper
3. In the mixing bowl whisk the butter and sugar until pale and fluffy, then gradually add the eggs in, vanilla essence and the baking soda.
4. Gradually add the flour and cocoa in to the mixture, then add the milk.
5. Divide the mixtures between the two tins, smooth and place in the oven for 25-30 minutes. Use a cocktail stick or a knife to check the sponges are cooked. Do NOT over cook!
6. Once the sponges are cool: whip the double cream and add the icing sugar.
7. Spoon the jam into a bowl and mix to loosen.
8. Spread the jam onto the bottom sponge, spoon half of the cream and 3 cuts of fruit, then place the second sponge on top.
9. Dollop the remainder of Cream and Fruits on top to finish.