Name: Black Forest Cake
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: 8 - 10
Ingredients: 200g unsalted butter, chopped, at room temperature; ¾ cup caster sugar; 2 tsps vanilla bean paste; 3 eggs, at room temperature; ½ cup milk; 11/3 cups self-raising flour; 1/3 cup cocoa powder; 300ml tub thickened cream; ¼ cup icing sugar mixture; 670g jar morello cherries; Dark chocolate curls and extra cocoa powder, to decorate

TIP: To make curls, spread 100g melted Dark Choc Melts over the back of an oven tray into an 18cm x 26cm rectangle. Stand until set. Using an egg slide, push chocolate from the long side closest to you to the other side of the tray, to form curls.

Ingredients

200g unsalted butter, chopped, at room temperature

¾ cup caster sugar

2 tsps vanilla bean paste

3 eggs, at room temperature

½ cup milk

11/3 cups self-raising flour

1/3 cup cocoa powder

300ml tub thickened cream

¼ cup icing sugar mixture

670g jar morello cherries

Dark chocolate curls and extra cocoa powder, to decorate

Method

Step 1

Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.

Step 2

Beat butter, caster sugar and vanilla in small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Step 3

Stir in milk and combined sifted flour and cocoa, in two batches, until combined. Spoon into prepared pan. Smooth over top.

Step 4

Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes. Turn out onto a wire rack to cool.

Step 5

Beat cream and icing sugar in same clean bowl of an electric mixer until soft peaks form.

Step 6

Drain cherries, reserving 2 tblsps of the liquid. Pat cherries dry with absorbent kitchen paper.

Step 7

To assemble, cut cake in half horizontally. Brush cut-side of both layers with reserved cherry liquid. Place one layer, cut-side up, on a serving plate. Spread over half the cream. Top with half the cherries. Place remaining cake, cut-side down, on top. Spread over remaining cream. Scatter over remaining cherries.

Step 8

Decorate with chocolate curls. Dust with sifted extra cocoa.

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.

Ingredients

Method

Related stories

Want the latest food content?