@chefslt: • Sift flour, cocoa, baking powder, baking soda and salt. • Whisk eggs and sugar until combined. • Add milk, oil and vanilla. • Fold in dry ingredients. • Add hot coffee gradually and mix. • Divide into two prepared 20 cm tins. • Bake at 170°C for 25–30 minutes. • Cool completely. Chef Tips: For Black Forest assembly, layer chocolate sponge with whipped cream, cherry filling and syrup. Finish with chocolate shavings and cherries. Storage: Store all finished cakes at 0–4°C. Use cream-filled cakes within 2–3 days.

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Tuesday 03 November 2026 03:31:31 GMT