- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Serving: Serves 08-10
Black Forest Cake
This amazing retro black forest cake has been shared with us by Sophia, the Thermomix Baking Blogger. Traditionally this cake is made with sour cherries, which balance the sweet cream flavours. It looks perfectly decadent for this time of the year.
Recipe Tester Feedback: "This cake was delicious, and looked professional. It was a massive hit, even with people who don’t normally like cherries. My mother wants me to make this for Christmas now!" - Mandi
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 1 hour
Cooking Time 30 minutes
Serves 8-10
Can be frozen (unfilled)
Ingredients
- Cake:
- caster sugar - 350g
- eggs - 6
- vanilla - 1 tsp, extract
- plain flour - 300g
- baking powder - 2 Tbsp
- cocoa powder - 50g
- Filling:
- sour cherries - 350g tin, pitted
- cornflour - 2 Tbsp
- caster sugar - 3 Tbsp
- apricot jam - 100g
- rum - 100ml, or Kirsch
- double cream - 600ml
- Decoration:
- chocolate - 200g, dark, grated
- glace cherries - 12
- cherries - few, fresh
- double cream - 200ml
Method
- Preheat oven to 175C. Line cake tin(s) with baking paper.
- Insert whisk attachment into the bowl before adding sugar (175g only), eggs (3 only) and vanilla extract (1/2 tsp only).
- Whisk until pale and fluffy. Program 4 minutes / Speed 3.
- Add plain flour (150g only), baking powder (1 Tbsp only) and cocoa powder (25g only) slowly into the bowl and whisk until combined on Speed 2 / 20 seconds.
- Pour batter into prepared tin(s).
- Clean and dry the bowl before repeating Steps 2 - 5 for the second cake.
- Bake for 15 minutes until nice and fluffy.
- Take out of the oven, and while the cakes are cooling, prepare your filling.
- Drain the cherries, but reserve 250ml of the cherry juice.
- Place 220ml of the cherry juice into a saucepan and bring to the boil.
- In a separate bowl, mix the remaining cherry juice with cornflour (2 Tbsp).
- When the cherry juice is boiling, add the caster sugar (3 Tbsp) and cornflour/cherry juice mixture. Stir until thick.
- Remove from heat and add the reserved cherries. Leave to cool.
- Slice each cake base into two. You should now have 4 cake bases.
- Boil the apricot jam (100g) and brush each cake base with it. Drizzle over the Kirsch or Rum (100ml) so that each cake base is a little bit soaked.
- With whisk attachment in place, add cream (800ml) to the bowl. Whip Speed 3-4 / 20 seconds, until thick. Watch the entire time, your cream may need more or less time to reach the desired consistency based on how fresh it is. Set aside 1/4 of the whipped cream to decorate the top of the cake with.
- Time to start assembling your cake! Place a base on a cake tray and spoon over half the cherry filling.
- Add another cake base and top this with 1/4 of the cream.
- Add another cake base and top with the remaining cherries.
- Add the last cake and spoon over the remaining cream, spreading it evenly until it is all covered.
- For decoration, sprinkle over the dark chocolate until the cake is covered. Pipe a nice frame around the top and add the glace cherries. Decorate with the fresh cherries.
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