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Black Forest Cake

INGREDIENTS:   

 

Chocolate Cake: 
280g All Purpose Flour
5g Double Star Baker Baking Powder
9g Baking Soda
60g Bensdorp DSR Cocoa Powder
225g Butter Dreams Margarine
400g Eggs
30g Favorite Mocca
150g Hot Water
200g Mohrenglanz Dark (melted)
400g Sugar
4g Salt

 

Simple Syrup: 
250g Hot Water
500g Sugar
 50g Rhum (Dark)
Filling: 
200g Blueberry Comstock
Icing: 
300g Wonder Whip
150g  Cold Water
Garnish: 
Shaved Choco
Chellies Red

 

PROCEDURE:

 

Chocolate Cake: 
  1. Pre-heat oven at 350°F.
  2. Sift all dry ingredients except sugar.
  3. In a mixing bowl, mix Butter Dreams Margarine and sugar. Cream at medium speed.
  4. Add eggs one at a time until well incorporated.
  5. Add sifted dry ingredients in 3 parts alternating with the hot water, Favorite Mocca and Mohrenglanz mixture. Mix until properly combined.
  6. Divide the mixture and pour onto ‘Flexipan 123-06 Roundsmould.
  7. Bake for 20-25 minutes.

 

Simple Syrup:

  1. In a bowl, dissolve sugar in hot water and rhum. Mix until well blended. Set aside.

 

Icing:

  1. Place Wonder Whip and cold water together in a mixing bowl and using a whisk attachment, whip at low speed  for one minute and continue mixing at high speed until it doubles in volume and texture becomes glossy and stiff.

 

Cake Assembly:

  1. When cakes are at room temp, and you’re ready to assemble, place 1 cake up on a cake stand or serving plate.
  2. Using a pastry brush, brush Kirsch syrup all over the cake.
  3. Spread a generous amount of whipped cream evenly over the top.
  4. Top the cream with the blueberry filling with about 1/4 inch thick.
  5. Repeat the steps 1-3 until all 4 cakes are completely stacked together.
  6. Cover the cake with the icing. Make rosettes on the top sides of the cake. Put Chellies Red on top of each rosettes.
  7. Place some shaved chocolate on the side of the cake and on top.

Black Forest Assembly2

 

MADE POSSIBLE WITH:
  • Bensdorp DSR Cocoa Powder – the world’s finest cocoa powder with rich flavour, colour and aroma of cocoa on bread, cakes and fillings.
  • Butter Dreams Margarine – specially formulated to provide consistency, flavor and freshness to breads, cakes and pastries.
  • Favorite Mocca – Enjoy rich mocha flavor and color in one package.
  • Double Star Baker Baking Powder – the ideal raising agent for making quick breads, biscuits and all kinds of cakes.
  • Mohrenglanz Dark – A block of solid chocolate mainly used in the production of various baking applications, as a hard coating for various breads and pastries.
  • Wonder Whip – A non-dairy whipped topping with fine flavour.
  • Chellies Red – Shiny red pearls used as substitutes for cherries
  • Flexipan 123-06 Rounds – bake and freeze stable non-stick flexible mould made of fibreglass and silicone.