Black Forest Cherry Cake

(1 votes, average: 3 out of 5)

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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.