adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Black forest cake
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Try our quick and easy black forest cake recipe using a cake mix for a sturdy base that perfectly complements the sweet cherries and whipped cream. Indulge in the luxurious flavors of this German specialty without the heavy sweetness. No special occasion needed! Check out our variations like black forest eton mess, brownies, or cookie 'salad' for a twist on the classic.
Ingredients:
  • 1 x 470g pkt chocolate cake mix
  • 1 x 670g jar morello cherries
  • 40.00 gm caster sugar
  • 10.00 gm cornflour
  • 600ml thickened cream
  • 60ml (1/4 cup) kirsch
  • 40.00 gm boiling water
  • 40.00 gm caster sugar, extra
  • 100g dark cooking chocolate, coarsely grated
Instructions:
  • Bake the chocolate cake as directed on the packet. Allow it to cool on a wire rack. Slice the cake into 3 even layers using a large serrated knife.
  • Drain the cherries, saving 160ml (2/3 cup) of the juice. Set aside 10 cherries for decoration. Combine the rest of the cherries and the saved juice in a saucepan with the sugar and cornflour. Cook over medium-low heat until it boils and thickens. Transfer to a large bowl and chill in the fridge, covered with plastic wrap.
  • Beat cream in a medium bowl with an electric beater until stiff peaks form.
  • Combine kirsch, water, and extra sugar in a jug, stirring until the sugar completely dissolves.
  • Start by placing one cake layer on a serving plate and generously drizzling half of the kirsch mixture over it. Spread half of the cherry mixture on top followed by a thin layer of the cream. Repeat the process with the remaining cake, kirsch mixture, cherry mixture, and cream, ending with a final layer of cake.
  • Spread a luscious layer of the leftover cream on the top and sides of the cake, then sprinkle the chocolate on top and delicately press into the sides of the cake.
  • Transfer the leftover cream into a piping bag with a 1cm fluted nozzle and create decorative rosettes along the cake's perimeter.
  • Place the cherries around the cake between the cream rosettes, then cut into wedges to serve.

Similar Recipes