Black Forest Cake

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Recipe's preparation

Devil's Food Cake

Pre-heat oven 180°C / 350°F.

Grease and base line a deep 23cm round cake pan, set aside.

Mix milk with lemon juice or vinegar and set aside.

Place butter into mixing bowl and melt 2 min/60°C/speed 4.

Sift flour, bicarb soda and cocoa powder into mixing bowl. Add remaining cake ingredients including milk mixture and mix 20 sec/speed 5.

Pour into prepared cake tin and bake for 40-45 minutes or until an inserted skewer comes out clean. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. Store in airtight container overnight.

Cut cake into two layers and decorate.

 

Filling and Decoration

Add castor sugar to mixing bowl and mill 15-30 sec/ speed 10.

Insert butterfly into mixing bowl. Place cream and 1 tablespoon of Kirsch (Cointreau or Orange juice) into mixing bowl and whip 25-40sec/speed 3.5 or until desired consistency is achieved (whipping time will vary according to freshness of cream).

Drain cherries and reserve 2 tablespoons of syrup. Cut each cherry in half. Combine reserved syrup and remaining 2 tablespoons of Kirsch (Cointreau or Orange Juice).

Coarsley grate chocolate.

Place bottom of cake on serving platter. Spoon 1/2 of syrup/Kirsch mix evenly over cake. Spread 1/4 of whipped cream over bottom cake layer. Place halved cherries on top of cream. Top with top layer of cake. Prick with fork or skewer and pour over remainder of syrup mix. Cover top and sides of cake with remaining whipped cream. Press grated chocolate onto sides. Decorate with Maraschino cherries and chocolate curls. Cover and refrigerate for several hours before serving.