About this recipe:A brilliant Black Forest cake which is soaked in Kirsch liqueur, with cherry filling.
200g plain flour
50g best quality cocoa powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
100g butter or margarine
300g caster sugar
1 teaspoon vanilla extract
425g icing sugar
1 pinch salt
1 teaspoon strong filter coffee
2 (350g) jars morello cherries, drained
500ml whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
30g plain chocolate
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Method Prep:30min › Cook:40min › Extra time:1hr › Ready in:2hr10min
Preheat the oven to 180 C / gas 4. Line the bottoms of two 20cm sandwich tins with parchment circles. Sieve together flour, cocoa, bicarb and 1 teaspoon salt. Set aside.
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared tins.
Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the cake comes out clean. Cool completely. Remove parchment from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 125ml kirschwasser.
In a medium bowl, cream the butter until light and fluffy. Add icing sugar, pinch of salt and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a vegetable peeler on plain chocolate.