Makes:1 Black Forest Cake Oven: 190 °C / 375 °F
Preparation Time: 3 hours Baking Time: 35 – 40 minutes
Ingredients
| 360 |
g |
Cake flour (3 x 250 ml / 3 cups) |
| 3 |
ml |
Salt (½ tsp) |
| 5 |
ml |
Bicarbonate of soda (1 tsp) |
| 125 |
ml |
Cocoa (½ cup) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 250 |
g |
Butter |
| 400 |
g |
Sugar (2 x 250 ml / 2 cups) |
| 3 |
|
Large eggs |
| 5 |
ml |
Vanilla essence (1 tsp) |
| 250 |
ml |
Warm milk (1 cup) |
| 250 |
ml |
Cold water (1 cup) |
Cherry Filling
| 500 |
g |
Fresh Cherries, pitted and the stems removed. Reserve 12 whole cherries, with the stems for decoration |
| 30 |
ml |
Kirsch (a cherry liqueur), optional |
| 30 |
ml |
Cold water (2 tbsp) |
| 5 |
ml |
Cornflour (1 tsp) |
Cream Topping
| 750 |
ml |
Fresh Cream (3 x 250 ml / 3 cups) |
| 80 |
ml |
Icing Sugar (⅓ cup) |
| 15 |
ml |
Kirsch (1 tbsp) |
| 300 |
g |
Dark Chocolate, cut into shavings |
Method
- Mix the cake flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
- Beat the butter and sugar together, until light and creamy. Add eggs one at a time, beating well after each addition, then add the vanilla.
- Add the dry ingredients, milk, and water, alternatively to the butter mixture – mixing well after each addition.
- Pour the batter into 2 x 23 cm cake tins, lined and greased. Cover with greased plastic and allow to rise until double in volume, about 25 – 30 minutes.
- Bake in a preheated oven at 190 °C / 375 °F for 35 – 40 minutes. Cool, turn out and pull off the paper lining.
- For the cherry filling: Place the cherries (without the stems) into a saucepan and add the Kirsch, water, and cornflour. Stir to dissolve the cornflour. Simmer over low heat until the cherries are softened, but still whole.
- For the cream topping: Beat the cream until just firm, add the icing sugar and beat until stiff. Take care not to over beat. Add the Kirsch and fold in. Fill a piping bag with cream.
- To assemble: Place a layer of cake, top side down.
Pipe a circle of cream around the edge. Place the cherry filling in the middle and spread out. Place the second layer of cake on top, with the top side up. Cover the top and sides with cream. Apply chocolate shavings to the side of the cake by hand, until sides are completely covered. Pipe 12 rosettes around the top of the cake. Place the 12 reserved cherries on each rosette. Pile the rest of the shavings in the middle.
- Place the cake on a serving platter and refrigerate,
until served.
