Mini Black Forest Cake i so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food  Entertainmnet Recipe by Dorothy Ferreria. 

Ingredients 

Makes 2 cakes

1 cup minus 2 tablespoons sifted

cake flour

1/3 cup caster sugar or granulated sugar

3/4 teaspoon sifted baking soda

(or 1 1/2 teaspoons baking powder)

1/4 cup corn oil

4 eggs, graded extra large,

separate yolks from whites

1/3 cup water

1/2 teaspoon fine salt

1 1/2 teaspoons coffee powder

1/4 cup sifted Dutch processed or

alkalized unsweetened cocoa

1/4 teaspoon cream of tartar

1/2 cup caster sugar or granulated sugar

For the garnish

canned cherry, raspberry or strawberry pie filling

dark sweet, bittersweet,

semi-sweet chocolate curls,

slabs or chocolate vermicelli

Method 

Preheat oven to 350°F.

Line the bottom of two 6-inch round baking pans wth baking paper. Set aside. In a large mixing bowl, combine flour, then 1/3 cup sugar, baking soda, oil, egg yolks, water, salt, coffee powder and cocoa. 

Mix well with a wire whisk until smooth. Set aside. In another mixing bowl, pour ¡n egg whites and cream of tartar. 

Beat at medium speed with an electric mixer until egg whites are frothy. 

Gradually add remaining 1/2 cup sugar while beating the egg whites at medium speed. 

After adding all of the sugar, increase the speed of the mixer and continue beating until egg whites are stiff but not dry.

Carefully but quickly fold together the egg whites and the egg yolk mixture. Divide the cake batter equally between prepared cake pans. 

Tap the pan to expel air bubbles. Bake in the preheated oven 30 to 35 minutes or until a cake tester inserted in the center comes out absolutely clean. Invert the cakes on a wire rack and allow to cool for 5 minutes. 

Carefully unmold the cakes and allow to cool thoroughly on the rack, right side up.

Prepare the soaking syrup:

Combine sugar and water in a saucepan. Mix well to loosen the sugar and place saucepan over medium heat. 

Allow to boil until the sugar granules have dissolved completely.

Remove from heat and stir in cherry brandy. Allow to cool a few minutes before using.

Prepare the frosting

Combine the chilled cream and sugar in a mixing bowl. With an electric mixer, beat the mixture at medium speed until the cream doubles in volume. 

Use immediately. To assemble: Brush the cakes with the prepared soaking syrup. Spread 1/3 of the whipped cream on one layer.

Top ‘Mth another cake layer, Cover the tops and sides of the cakes with the prepared frosting. 

Top with canned pie filling and garnish with chocolate curls or chocolate slivers.