Black Forest Cake
Written by Wendy Macfarlane
•Posted on April 27 2021
Category
Dessert
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
The traditional Black Forest Cake that makes for a picturesque table talker. Take high tea with an earthy deep-forest accompaniment and the invigorating Coffee 55% dark chocolate.
Ingredients
-
80g bar Chocolate and Love Panama 80% dark chocolate, chopped
-
80g bar Chocolate and Love Coffee 55% dark chocolate, chopped
-
4 eggs
-
60g melted butter
-
170g caster sugar
-
90g sifted self-raising flour
-
1 teaspoon vanilla essence
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1 grated lemon rind
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3 tablespoons fruit liqueur
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330g of warmed sour cherry jam
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420g canned pitted dark cherries
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600ml thickened whipped cream
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2x 80g bars Chocolate and Love Panama 80% dark chocolate, chopped
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6 red cherries
-
Handful of raspberries
Cake
Filling
Topping
Directions
Combine chopped Panama 80% dark chocolate and chopped Coffee 55% dark chocolate on a double boiler and heat until melted over simmering water.
Beat together eggs and sugar for 10 minutes until light in colour.
Gradually fold in flour, vanilla, lemon rind, melted butter and melted chocolate mixture.
Spoon mixture into greased and lined cake tins and lightly smooth top.
Bake in the centre of the oven for approximately 1 hour at 180°C until a skewer inserted into the cake comes out clean.
Turn out onto a wire rack and cool.
Place cakes side by side and upside down.
Spread warm jam on one cake. Sandwich both cakes together with one-third of whipped cream spread remaining cream over the top and sides of the cake.
Melt dark chocolate.
Spread melted Panama 80% dark chocolate thinly on a smooth surface and allow to set.
Using a palette knife, scrape dark chocolate off the surface to make curls.
Place on sides of cake.
Pipe a border around the top of the cake.
Decorate with chocolate curls, cherries and raspberries then leave to chill.
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