Serves a Crowd
Black Forest Cake
- Prep time 12 minutes
- Cook time 40 minutes
- Serves 12
Author Notes
The festive season is almost underway, and I am SUPER EXCITED about those little pigs in blankets and crispy roast potatoes. However, there is only ever one dessert for me at Christmas, and that's a Black Forest Cake. Cherries, chocolate and LOTS OF CREAM! —Emma Foster
What You'll Need
Ingredients
- Cake
-
275 grams
Caster Sugar
-
100 grams
Softened Unsalted Butter
-
50 grams
Cocoa Powder
-
100 milliliters
Hot Water
-
3
Eggs
-
175 grams
Self Raising Flour
-
1 tablespoon
Baking Powder
- Fillings
-
100 grams
Milk Chocolate
-
200 grams
Softened Unsalted Butter
-
400 grams
Icing Sugar
-
3 tablespoons
Milk
-
200 milliliters
Double Cream
-
1 teaspoon
Vanilla Essence
-
6 tablespoons
Cherry Jam
-
Fresh Cherries
-
Grated Chocolate
Directions
- Preheat the oven to 180c.
- Now, in a bowl cream together the butter and sugar until pale and fluffy. You can use a stand mixer or beat with a wooden spoon.
- Once combined, add the water to the cocoa powder and mix. Then pour into the butter mixture. Slowly mix in the three, eggs one at a time. Then a tablespoon at a time add the baking powder and flour and mix to combine.
- Using a little butter, grease the cake tin. I use two small 15cm cake tins which means the cake is taller, but you can use a wider cake tin.
- Split the mixture in half and bake in the two tins. I bake for 35 minutes but if you use a larger cake tin it may take slightly less time. Check the cake after 25 minutes by using a skewer to check if the center is cooked. Once baked, remove and allow to cool completely. Once cooled, slice the cakes in half. Leaving you with four cake slices.
- Now, make the chocolate buttercream, Firstly you want to melt the chocolate using a microwave or bain-marie method (see tip). Once melted, add to a bowl with the butter and icing sugar and cream together. You can add the milk if the buttercream is too thick.
- Lastly, whisk the double cream and vanilla until it forms lovely peaks.
- Now, the fun of assembling the cake. In the same cake tin that you cooked the cake, add a layer of cling film. It should come up the sides of the cake tin. Add the bottom layer of the cake, followed by half of the chocolate buttercream. Then add a second layer of cake. Now add two tablespoons of the cherry jam and spread across the cake. Followed by a layer of the whipped cream. Then repeat this again with the next two layers. Top with fresh cherries and a grating of chocolate.
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