Black Forest Cherry Cake
published on 20 April, 2018 at 16:55
2 Tsp Vanilla Extract
1 Tbsp Baking Powder
50g Cocoa Powder
2 700g Jars Sour Cherries
3 Tbsp of Corn Starch
50g Powdered Sugar
200g Grated Chocolate
12 Glace Cherries
Combine the eggs, sugar with 1 teaspoon of vanilla essence and whisk in a stand mixer for 15 minutes until pale and fluffy.
Combine the flour, baking powder and cocoa and sift into the beaten eggs.
Gently fold in this flour.
Line the base of a 24cm spring form tin with baking parchment and then spray with baking spray.
Pour in the chocolate cake mix and bake in the oven at 160°C or 320°F for 55 minutes or until a wooden skewer is clean when poked and removed from the cake.
Allow the cake to cool and cut into 3 slices, discarding the domed section.
Add the sour cherries to a pan and bring to a boil stirring in the corn starch until the liquid thickens.
Pour in the kirsch and stir to combine.
Place a slice of the chocolate cake on a serving plate or cake stand and then add the ring from the spring form tin that the cake was cooked in.
Add the still warm cherries followed by a second layer of cake, allow this to completely cool before moving on.
Whip together the cream, powdered sugar and remaining teaspoon of vanilla extract until stiff peaks are reached.
Take a 3rd of this cream and add it to the top of the second layer of cake, flatten then add the third layer of cake.
Remove the spring form ring and then cover the cake with most of the remaining cream ensuring you retain some to decorate the top of the cake.
Press most of the grated chocolate onto the side of the cake ensuring you set a little aside for the top.
Pipe on 12 cream swirls onto the top of the cake and add a glace cherry to each and then sprinkle the last of the chocolate to the centre.
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