Food & Wine
Black forest cake
This rich, creamy black forest cake is so decadent it’s almost sinful. We won’t judge if you go back for seconds.
Ingredients:
- 1 jar of Morello cherries
- 470g chocolate cake mix packet
- 4 tablespoons of caster sugar
- 1 tablespoon of cornflour
- 600ml of thickened cream
- ¼ cup of kirsch
- 2 tablespoons of boiled water
- 100g of dark cooking chocolate, grated coarsely
Method:
- According to packet instructions, prepare and bake chocolate cake mix and let cool.
- Cut into three equal layers horizontally.
- Drain your cherries but keep two-thirds of a cup of the juice. Place cherries (except 10), juice, two tablespoons of sugar, and cornflour into a saucepan and stir over medium-low heat. Once the mixture boils, transfer it into a large bowl, cover, and chill.
- In a medium bowl beat cream with an electric beater until it forms firm peaks.
- In a jug, combine kirsch, two tablespoons of sugar and water, stirring until dissolved.
- On a serving plate, place a layer of your cake. Atop, drizzle half of the kirsch mix.
- Spread half of the cherry mix on top, followed by a thin layer of cream.
- Add another cake layer. Repeat. Add final layer.
- Spread some of the rest of the cream all over the cake layers.
- Place chocolate on the top and sides of your cake.
- With the last of the cream, using a piping bag, create rosettes lining the top of the cake. In between, place your decorative cherries. Serve.