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Rich black forest cake
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Transform the cake into a memorable masterpiece with impressive layers.
Ingredients:
  • 250g butter, chopped
  • 20.00 ml instant espresso coffee powder
  • 322.50 gm caster sugar
  • 257.50 gm milk
  • 42.90 gm cocoa powder, sifted
  • 375.00 gm self-raising flour, sifted
  • 3 eggs, lightly beaten
  • 180g block dark chocolate, chopped
  • 600ml thickened cream
  • 62.50 ml kirsch (see note)
  • 24.00 gm icing sugar mixture
  • 2 x 425g cans stoneless black cherries in syrup, drained
  • Grated dark chocolate, to decorate
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 23cm square cake pan and line it with baking paper, leaving a 2cm overhang on all sides.
  • Combine butter, coffee powder, sugar, milk, and cocoa powder in a saucepan over medium heat. Cook, stirring occasionally, until smooth, about 8 to 10 minutes. Allow to cool for 20 minutes before proceeding.
  • Combine flour into the luscious chocolate mixture, followed by the eggs. Transfer the velvety mixture into the pan and bake for 50 minutes to 1 hour until a skewer comes out clean. Allow the cake to cool in the pan.
  • In a microwave-safe bowl, combine the chocolate and 1/3 cup of cream. Heat in the microwave on medium-high (75%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until smooth. Chill in the refrigerator for 15 minutes, or until thickened.
  • Using an electric mixer, whip the remaining cream and icing sugar until stiff peaks form. Set aside 1 1/2 cups of cherries. Cut the remaining cherries in half and gently fold them into half of the whipped cream.
  • Slice the cake into 3 layers using a serrated knife. Begin by placing the bottom layer on a plate and brush it with 1 tablespoon of kirsch. Spread half of the cherry cream over the cake. Add another cake layer on top, brush it with 1 tablespoon of kirsch, and spread the remaining cherry cream over it. Finish by placing the final cake layer on top. Brush the top and sides of the cake with the remaining kirsch.
  • Cover the sides of the cake with the chocolate mixture and sprinkle grated chocolate on top for decoration. Spoon the remaining whipped cream over the cake and place reserved cherries on top. Serve and enjoy!

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