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Black Forest slab recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious choc-cherry cake baked in a convenient lamington pan for effortless slicing and serving.
Ingredients:
  • 150g unsalted butter, melted, cooled
  • 180.00 gm firmly packed brown sugar
  • 4.40 gm vanilla extract
  • 63.75 gm desiccated coconut
  • 100g dark chocolate, melted
  • 125.00 ml plain flour
  • 75.00 gm self-raising flour
  • 32.50 gm Dutch-processed cocoa powder
  • 250.00 gm hot water
  • 125.00 ml black cherry jam
  • 235.00 gm sour cream
  • 252.50 gm thickened cream
  • Maraschino cherries, to serve
  • Dark chocolate, finely grated, to serve
  • 126.25 gm thickened cream
  • 125g dark chocolate, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan on all sides.
  • In a large bowl, combine butter, sugar, egg, vanilla, coconut, and chocolate. Whisk until fully combined. Add the flours and cocoa, then stir until mixed. Gently fold in the hot water. Transfer the mixture into the prepared pan and spread evenly. Bake for 30 minutes or until a skewer inserted in the center comes out with a few crumbs. Let it sit in the pan for 20 minutes, then cool on a wire rack. Spread jam over the top and allow it to cool completely.
  • To prepare the Dark Chocolate Ganache, heat cream in a small saucepan over high heat until simmering (avoid boiling). Place chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit covered for 30 seconds. Stir gently until well combined. Let stand for 30 minutes until it reaches a spreadable consistency.
  • Frost cake with ganache and let it set for 30 minutes. Whip sour cream and thickened cream until soft peaks form using an electric mixer. Spread cream over ganache, top with cherries and grated chocolate. Cut into squares and serve.

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