I made this cake on Sunday morning - at about 3AM in the morning. :p I had been working on Saturday and we had a dinner appointment during the evening. I really enjoyed the dinner but this pushed back my baking schedule. So instead of baking Saturday night, I baked Sunday morning. This may be shocking to some people, but for me, this is such a wonderful time to spend with myself.
Today is Eva's birthday and I really wanted to bake her something special. She has been one of supporter in many areas of my life. I really cherish the friendship that we had and since I wasn't able to celebrate her birthday with her, I wanted to make it special for her. This cake is a 6" double chocolate black forest cake. The "double chocolate" is because the cake is made of 2 layers of chocolate sponge cake and filled with rum-chocolate frosting. The typical black forest cake is filled and frosted with rum-cream frosting but I've grown fond of using rum-chocolate frosting in its place. :)
For those of you who are interested to try making this cake yourself, below is the recipe - courtesy of my dearest mother:
Using a spatula, fold in the sifted dry ingredients (flour, cocoa powder, and baking powder) into the egg batter. Making sure to fold gently so that the mixture will not deflate. Once mixed, pour in the melted butter and mix to make sure that the butter is incorporated evenly in the batter. Note that the butter is heavy and so, it tends to sink to the bottom of the batter. Just be sure to mix it in the batter evenly.
Pour the batter on two 8" cake pans that have been sprayed with PAM and lined with parchment paper. Bake at 350F for 20 minutes or until a toothpick inserted to the cake comes out clean. Let cool on a cooling tray. When cakes are cooled, unmold from pan and brush the cake with rum simple syrup to moisten it.
Chocolate Filling Ingredients
Chocolate Filling Method
Decorate the cake as you please!
If you try this at home and you love it, all the credit would go to my mom! :)