Cold Desserts Recipes - Black Forest Cake Recipe

Ingredients

• 200g/7oz butter (softened)

• 175g/60z caster sugar

• 3 eggs (lightly beaten)

• 1 teaspoon vanilla essence

• 200g/7oz self-raising flour

• 50g/2oz plain flour

• 75g/3oz cocoa powder

• 1 tablespoon instant coffee powder

• 1/2 teaspoon bicarbonate of soda

• 125ml/4fl oz buttermilk

• 75ml/3fl oz milk

• 275ml/10fl oz whipping cream (whipped)

• 400g/14oz canned stoned cherries (drained)

For the chocolate topping:

• 275g/10oz dark chocolate (chopped)

• 350g/12oz butter (softened)

Serves 6-8

---

Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in round cake tin and line the base and side with baking parchment.

2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the vanilla essence and beat until well combined.

3. Transfer the mixture to a large bowl. Using a metal spoon, fold in the sifted flours, cocoa, coffee and soda alternately with the combined buttermilk and milk. Stir until the mixture is just combined and almost smooth.

4. Pour the mixture into the tin and smooth the surface. Bake for 40 to 50 minutes. Leave the cake in the tin for 20 minutes before turning out on to a wire rack to cool.  

5. For the chocolate topping, bring a saucepan of water to the boil and remove from the heat. Place the chocolate in a heatproof bowl and sit the bowl over the pan, making sure the bowl is not touching the water. Allow to stand, stirring occasionally, until the chocolate is melted. Beat the butter in a small bowl until light and creamy. Add the chocolate, beating for 1 minute, or until the mixture is glossy and smooth.

6. Turn the cake upside down and cut into 3 layers horizontally. Place the first layer on a serving plate. Spread evenly with half the whipped cream, then top with half the cherries.

7. Continue layering with the remaining cake, cream and cherries, ending with the cake on top. Spread the chocolate topping over the top and side, using a flat-bladed knife.