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+ servings
Close up of Black Forest Cake topped with fresh cherries and lashings of cream
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Black Forest Cake

This Black Forest Cake combines the classic combination of dark chocolatem cgerry and cream.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: British, German
Diet: Vegetarian
Servings: 12 people
Calories: 408.9kcal

Ingredients

For the cake

  • 175 g Self raising flour
  • 4 tbsp Cocoa powder
  • 150 g Caster Sugar
  • 2 Eggs
  • 150 ml Oil
  • 1 tbsp kirsch
  • 150 ml Milk
  • 2 Tbsp Golden syrup

For the cream

  • 300 ml whipping cream
  • 2 tbsp marscapone
  • 1 vanilla pod seeds only
  • 2 tablespoons icing sugar

For the cherry compote

  • 350 grams cherries pitted
  • 80 ml water
  • 1 tablespoon cornflour
  • 2 tablespoons caster sugar
  • 0.5 lemon zest only

Instructions

  • First pre-heat the oven to gas mark 4.
  • Sieve the flour, cocoa and sugar into a large bowl and make a well in the middle.
  • Lightly whisk the eggs before pouring into the well along with the kirsch, milk, oil and golden syrup. Using an electric whisk beat until smooth and frothy!
  • Pour the mixture into two well greased cake tins and cook for 25mins or until they spring back when touched.
  • While the cakes are cooking, place the cherries, sugar and water into a saucepan and bring to a boil.
  • Once it has reached a boil, let it simmer for 10 minutes, stirring regularly until the mixture gets thick.
  • Add the cornstarch and zest.
  • Stir for a further 5 minutes and set to one side to cool.
  • By now the cakes should be ready to come out of the oven, allow the cakes to cool completely before decorating.
  • Once the cakes and cherry compote are completely cool, whisk together the cream, marscapone, icing sugar and vanilla until thick.
  • The cream is sufficiently whipped when it is smooth, glossy and just holds its shape.
  • Assemble the cake by spreading half of the cream over the bottom sponge layer.
  • Top with half of the cherries before stacking the second sponge, cream and the remaining cherry compote.

Notes

Top tip: frozen cherries work well in this recipe so don't panic if they are out of season or if fresh cherries are not available in your local store.

Nutrition

Calories: 408.9kcal | Carbohydrates: 43.81g | Protein: 4.45g | Fat: 24.6g | Saturated Fat: 8.04g | Trans Fat: 0.05g | Cholesterol: 65.28mg | Sodium: 27.84mg | Potassium: 156.38mg | Fiber: 1.65g | Sugar: 29.65g | Vitamin A: 482.3IU | Vitamin C: 4.58mg | Calcium: 47.49mg | Iron: 0.64mg