This Black Forest Cake combines the classic combination of dark chocolatem cgerry and cream.
Prep Time1 hourhr
Cook Time25 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: British, German
Diet: Vegetarian
Servings: 12people
Calories: 408.9kcal
Ingredients
For the cake
175gSelf raising flour
4tbspCocoa powder
150gCaster Sugar
2Eggs
150mlOil
1tbspkirsch
150mlMilk
2TbspGolden syrup
For the cream
300mlwhipping cream
2tbspmarscapone
1vanilla podseeds only
2tablespoonsicing sugar
For the cherry compote
350gramscherriespitted
80mlwater
1tablespooncornflour
2tablespoonscaster sugar
0.5lemonzest 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.