A few months back I started studying German. For the final class, we had a small party, for which I made a Black Forest Cake – a traditional German cherry and chocolate cake now popular worldwide. Black Forest Cake is fantastic because it’s not too sweet. It has a regular chocolate sponge which gets soaked in kirsch, with fresh cream and cherries sandwiched in between. It’s actually quite easy to make and always makes a great impact! The only tricky bit is slicing the sponge in three layers horizontally – takes a wee bit of patience!
- 150g butter
- 150g caster sugar
- 3 eggs, beaten
- vanilla essence
- 100g self-raising flour
- 25g cocoa
- pinch of salt
- 250ml double cream
- Plenty of cherries
- Kirsch (or cherry liqueur)
- 25g dark chocolate, grated
- Prepare a 20cm cake tin and preheat oven to 175C.
- Cream butter and sugar. Add egg gradually, whilst beating. Add a drop of vanilla essence.
- Sift in dry ingredients and mix in until well-combined.
- Bake for 30 minutes or until springy. Leave to cool.
- Whip cream until stiff.
- If cherries are canned, drain them. If they’re fresh, stone them. Reserve 11 pretty ones for the top.
- Split cream between two bowls. Fold cherries into one bowl.
- Slice sponge into three layers.
- Sprinkle kirsch (or cherry juice) onto all three layers, covering them well but not drenching them.
- Assemble. Layer the cherry-cream mixture between the layers, then top with the plain cream. Sprinkle over grated chocolate and finish with whole cherries.