Black Forest Cherry Cake
Layers of chocolate cake soaked in rum with whipped cream and cherries inbetween each layer, topped with additional whipped cream, cherries and chocolate shavings.Traditionally served as a dessert in Germany, Black Forest cake is now more commonly served as a cake. Either way, it is heavenly!
Ingredients:
- 450g cherries, stoned
- 225g castor sugar
- 4 egg yolks, lightly beaten
- 4 egg whites, stiffly beaten
- 6 tbs. water
- 100g butter
- 200g self raising flour
- 50g cornflour
- 50g cocoa powder
Filling
- 2-3 tbs dark rum or kirsch
- 480ml double cream
- 75g castor sugar
- 50g plain chocolate, coarsely grated
Method:
- Preheat the oven to 180C and lightly grease a 20cm spring-form cake tin.
- Place the sugar, egg yolks and water in a bowl and beat together until frothy (about 15 minutes).
- Add the melted butter and mix well.
- Sift the flour, cocoa and cornflour together and gradually add to the egg mixture, stirring well.
- Stir in the beaten egg whites and turn the mixture into the cake tin.
- Bake for 45 minutes, until the cake starts to come away from the sides of the tin. The cake is cooked when a toothpick inserted into the centre comes out clean.
- Turn onto a wire rack and leave to cool completely.
- To assemble, whip the cream stiffly and sweeten with the remaining sugar.
- Cut the cake horizontally into three. Place the bottom half on a serving platter and sprinkle the rum all over giving it a good soaking.
- Place the cherries on top, sprinkle with the sugar and spread over 1/4 of the whipped cream.
- Add the middle layer of cake and spread with another 1/4 of the whipped cream then top with the top layer of cake.
- To serve, spread the remaining cream over the top and sides of the assembled cake and sprinkle with chocolate chips.
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