Traditional 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!
This recipe freezes beautifully (icing and all) – and also makes for wonderful cupcakes!
Traditional Black Forest Cake
8
servings20
minutes45
minutes230
kcal1
hour5
minutesClassic layered chocolate cake with cherries and cream—rich, indulgent, and elegant.
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Ingredients
- The Cake
1 tbsp White vinegar
1 cup Evaporated milk
1.5 cup Plain Flour-sifted
1 gram Salt
1/2 cup Cocoa powder-sifted
1.25 cup Caster sugar
3/4 cup Butter-melted
1 tsp Vanilla extract
1 tsp Bicarbonate of Soda
2 Eggs – beaten
- The Cherry Sauce
1 Jar morello cherries, drained and pitted
1/3 cup Cherry liqueur
2 cup ouble cream
3 tbsp Icing sugar
- Decorations
2 cup Double cream
1 cup Cherry-as toppings
1 cup Dark chocolate – grated
Directions
- 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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