Eggless Black Forest Cake

Grease and line an 8 round baking tin. Preheat oven to 150C.

Melt butter (keep it at normal temperature for sometime) take it in a bowl. Add milkmaid and beat well.

Sift together maida, cocoa powder, baking powder and baking soda. Add maida mix to the milkmaid-butter mixture alternating with buttermilk and milk and mix it.

Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean. Cool on a wire rack.

In a thick bottom pan, mix the sugar and water and boil till the sugar melts.Keep aside to cool.

Keep cream and the beater blades in the freezer for about half an hour. Add sugar and essence to the chilled cream. Beat well till the cream is thick and forms soft peaks. Keep refrigerated till use.

A cup of cherries chopped fine - I used glazed cherries, reserve a few for garnishing on top. Make chocolate shavings out of the bar and keep refrigerated till use.

Cut the cake into 3-4 layers horizontally [I cut it into 3 layers]. Keep one layer of the cake on the serving plate.

Sprinkle 3-4 tablespoons of sugar syrup on it. Now spread 2-3 tablespoons of whipped cream on top of the cake.

Add the chopped cherries on top. Repeat with other layers.

Cover the cake completely with whipped cream on all sides and the top. Level the top and sides with a broad spatula dipped in chilled water.

Decorate the top with chocolate shavings, halved cherries and chocolate sprinkle. Keep chilled in the fridge till use.