It calls to me all the time.
Does it call to you?
There’s just something about chocolate, cherries, cream and liquor (if one chooses to use) that just goes together like it’s meant to be.
Black Forest Cake is often our go to cake for our work celebrations because we haven’t met anyone yet, who doesn’t like Black Forest Cake. Even Mr H likes it, and apparently he’s not a cake person (ahem….liar, liar pants on fire).
So, I was very relieved to find a Black Forest Cake recipe in Grace’s recipe tin, and one that uses liquor. When I do bake (pre-children), I don’t usually bake with alcohol, but this is Bucket List Baking, so hey, why not.
Now I don’t ever recall my Grandma supplying us with this cake. I think perhaps she reserved it for the grown-ups. Fair enough really. So would I.
This recipe is from That’s Life magazine (Darlene’s Kitchen section), however I can’t find which issue it’s in.
Firstly, according to the recipe, we have to whip up a Basic Chocolate Cake – so here this is:
Basic Chocolate Cake
Time required: 1 hr 30 min
- 1 ½ cups plain flour
- ½ cup of cocoa
- 1 teaspoon bicarb soda
- 1 cup caster sugar
- ½ cup sour cream
- ½ cup milk
- 185gm butter, melted and cooled
- 2 teaspoons vanilla essence
- 2 eggs lightly beaten
- (***so if you’re me, you could also buy a cake pre-mix, or a sponge or mud cake already made. Just saying…)
- Preheat the oven to 160C. Grease and line the base and sides of a deep 20cm round or square cake tin (or use a 21 x 11 x 7cm loaf tin). Sift flour, cocoa, bicarb soda and caster sugar into a small bowl. Then combine sour cream, milk and butter. Pour half of this mixture into the bowl. Beat on medium for 1 minute.
- Add remaining sour cream mixture, vanilla and eggs. Beat on high speed for 2-3 minutes, or until creamy. Spoon into your preferred tin. Level surface with a spatula. Bake for 1 hr 10 min, or until a skewer inserted in the centre comes out clean. Allow cake to cool in the tin for 5 min. Transfer to a wire rack to cool completely. Use as desired.
So on to the best bit…making the:
Black Forest Cake
Time required: 20 min
Serves 8 as a dessert.
‘Rich in the traditional flavours of the German classic, this is sure to be a winner at your next dinner party.’
Cooled 20cm round Basic Chocolate Cake
720 jar pitted sour cherries
¼ cup Kirsch
2 ½ cups of thickened cream, whipped
Stemmed maraschino cherries, chocolate curls and cocoa, to decorate
- Cut cooled cake into three layers, using a serrated edge knife. Drain cherries and keep syrup. Combine ½ cup of cherry syrup with Kirsch. Brush over the surfaces of the cake layers. Place one cake layer onto a serving plate. Top with half the cherries, a little cream and then another layer cake.
- Place the remaining cherries on the second cake layer with some more cream. Place third cake layer on top. Cover top of cake with cream. Pipe the rest of the cream into even rosettes. Decorate the top of the cake with stemmed cherries and lots of chocolate curls. Finish with a light dusting of cocoa before serving.
*NOTE: Kirsch is a cherry based liquor. You could obviously omit the Kirsch and just use the cherry syrup instead, if you wanted a non-alcoholic option.
Happy eating!!! Pictures please if you end up trying this out!