Black Forest Cake

A retro delight, sure to please a crowd!
black forest cakeNew Idea
8 - 10
1 cake.
1H 40M

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.



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.

Related stories

Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use