Black Forest Cake

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This is another birthday that I made recently. I have never made a black forest cake before as I am not a huge fan of cherries but it was what was requested so of course I went through my recipe books and found this recipe.

As usual start with preheating your oven to 150 degrees Celsius. Prepare a deep 23 centimeter round cake pan, lining the base and sides with baking paper.

In a medium size saucepan melt the butter. In a separate bowl combine the coffee and water and stir to combine. Add to the melted butter over a low heat. Then add the chocolate and sugar. Stir over the heat, without boiling, until smooth. Transfer to to a large bowl or the bowl of your stand mixer and allow to cool to warm.

Sift the dry ingredients together in a large separate bowl. Beat the mixture and gradually beat in the dry ingredients, in at least 3 batches. Beat in the eggs, one at a time. Then add the extract. Pour the mixture into the tin.

Bake the cake in the oven for about 1 3/4 hours. Stand in the pan for 5 minutes before turning top side up onto a cooling rack.

Now to prepare the filling. Beat the cream to firm peaks. Prepare the cherries but draining them and halving them.

Finally for assembly, trim the top of the cake to make it flat. Split the cake into 3 layer. Place one layer on the serving plate. Brush with the cherry liqueur. Top with a layer of cream and half the cherries on the cream. Them place the next layer of cake and repeat the filling before placing the final cake layer on the top. I piped the remaining cream on the top and the place the maraschino cherries on the top.


You can see by my photo that I only did 2 cake layers. This was purely because I didn't have enough cream to do another layer. The recipe suggests chocolate curls as well as the cherries on the top of the cake but I thought that it would be over kill. The chocolate cake is already quite rich and more chocolate in my eyes would be to much.

Until next time, Happy Cooking, Kate.

***Ingredients

  • 250 grams butter, chopped
  • 1 tablespoon instant coffee granules
  • 375 ml hot water
  • 200 grams dark eating chocolate, chopped
  • 2 cups caster sugar
  • 150 grams plain flour
  • 25 grams cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 580 ml thickened cream
  • 60 ml  cherry-flavoured liqueur
  • 850 grams canned seeded black cherries, drained and halved.
  • Maraschino cherries, to decorate, optional

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