Black Forest CakeTraditional Favourite!

Black Forest Cake makes for a very special birthday or special occasion cake. This is a very traditional recipe and I must admit not particularly frugal – but for a cheats version – use our Frugal Chocolate Mud Cake and sandwich with…

Black Forest Cake makes for a very special birthday or special occasion cake. This is a very traditional recipe and I must admit not particularly frugal – but for a cheats version – use our Frugal Chocolate Mud Cake and sandwich with cherry filling!

 
cake
serves
8
time needed
prep cook
ingredients
21
difficulty
medium
rating (click to rate)
4.0 based on 2 ratings, click to rate

Ingredients

The Cake:

  • 1 tbsp White Vinegar
  • 1 cup Evaporated Milk
  • 1 1/2 cups Plain Flour sifted
  • 1 gram Salt
  • 1/2 cup Cocoa Powder sifted
  • 1 1/4 cups Caster Sugar
  • 3/4 cups Butter melted
  • 1 tsp Vanilla Extract
  • 1 tsp Bicarbonate Of Soda
  • 2 Eggs
  • 2 Eggs Beaten

The Cherry Sauce:

  • 1 Jar Morello Cherries, Drained And Pitted
  • 1/3 Cherry Liqueur 1/3 cup
  • 2 cups Double Cream
  • 3 tbsp Icing Sugar

Decorations:

  • 2 cups Double Cream
  • 1 cup Cherry as toppings
  • 1 Dark Chocolate 1 cup, grated


Method

  • In a small bowl add the evaporated milk and add in the tablespoon of white vinegar.  Set aside.
  • Sift together the flour, salt, cocoa powder, bicarb and sugar into a bowl.  Add the melted butter and half of the milk mixture and beat well.
  • Add the vanilla extract, egg and remaining milk mixture and beat vigorously for two minutes.
  • Divide the batter into two round cake tins and bake at 180 degrees for 35 minutes or until a skewer comes out clean.
  • Let the cakes cool in the tins before turning out onto a wire rack.
  • To make the cherry sauce, drain the jar of cherries but reserve the juice.  Place half a cup of the juice and the cherry liqueur into a small saucepan and bring to the boil.
  • Boil for three minutes or until the mixture reduces slightly.  Set aside to cool.  Once the cherry mixture is cooled, fold in the cream and icing sugar.  Use it immediately.
  • To assemble the cake:  Carefully cut each black forest cake in half so that you have four individual slabs of cake.
  • Sandwich the four layers together with the cherry sauce, and also add the sauce on top of the cake.
  • Beat the double cream and ice over the top of the cherry sauce and down the sides.  Add the cherries on top for decoration.
  • Keep the black forest cake covered in the fridge and serve the same day.
  • Not suitable for freezing (although the uniced cakes are!).

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