Alright, if you're prepared for deliciousness, richness, chocolatey, moist and creamy and did I mention rich, then this is the cake for you. It was perfect, just how I wanted it to be. This was my husbands birthday cake, I don't think he was prepared for how rich and chocolatey his birthday cake was to be...I was! I've made basic black forest cakes before with just an ordinary chocolate cake base, but this time I followed the books recipe, except for the kirsch liquor, which we don't use and didn't need. The recipe comes from my Chocolate Dreams recipe book by Christine France, I inherited it from my sister.... thank you Gabby.
Black Forest Gateau
1 cup caster sugar
1 tsp vanilla essence
1/2 cup plain flour
1/2 cup cocoa powder
1/2 cup melted butter
60ml Kirsch (optional I didn't use it)
600ml/2 1/2 cups double cream or thickened cream
2 tblspn icing sugar
1/2 teasp vanilla essence
675g jar/can pitted black cherries well drained
Juice from the jar of cherries.
2 Cadbury Flake bars crumbled or grated chocolate
Fresh or drained cherries
Preheat oven to 180°C/350°F. Grease three 19cm round cake tins.
**I used two 21cm round tins and made double the mixture to bake 4 cakes. It depends on the size of your pans and how big you want your cake. I'm making a 3 layer cake and I have frozen the 4th cake.**
Line the bottom and sides of each tin with non-stick baking paper. Combine the eggs with the sugar and vanilla essence in a bowl and beat with a hand-held electric mixer until pale and very thick.
Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a metal spoon. Gently stir in the melted butter.
Divide the mixture among the prepared tins, smoothing them level. I only cooked two at a time.
Bake for 15-18 mins, until the cakes have risen and are springy to the touch leave them to cool in the tins for about 5 mins, then turn out on to wire racks and leave to cool completely. Remove the lining from each cake.
Prick each layer of cake all over with a skewer then sprinkle with a couple of table spoons of cherry juice (or the Kirsch).
Using a hand held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla essence until the mixture begins to hold its shape.
To assemble, spread one cake layer with a thick layer of cream and top with about half of the cherries.
Put second cake layer over the top of the first, spread with cream, top with cherries. You could leave the cake like this and it would still be wonderful. But I'm going for 3 layers of decadence.
Spread the remaining cream all over the cake top and sides.
Sprinkle with chocolate and decorate with cherries. I used a piping bag for the cream blobs that the cherries sit on.
I think I prefer the stalks left on they look like little birthday candles.