Name: Rich black forest cake
Cook time: 135 min
Total time: 135 min
Yield: 12
Ingredients: 250 gram butter, chopped; 1 tablespoon instant coffee granules; 1 1/2 cup (375ml) hot water; 200 gram dark eating (semi-sweet) chocolate, chopped coarsely; 2 cup (440g) caster (superfine) sugar; 1 1/2 cup (225g) self-raising flour; 1 cup (150g) plain (all-purpose) flour; 1/4 cup (25g) cocoa powder; 2 eggs; 2 teaspoon vanilla extract; 2 1/3 cup (580ml) thickened (heavy) cream (see note); 1/4 cup (60ml) cherry-flavoured liqueur; 850 gram canned seeded black cherries, drained, halved; maraschino cherries and chocolate curls to decorate, optional

Ingredients

250 gram butter, chopped

1 tablespoon instant coffee granules

1 1/2 cup (375ml) hot water

200 gram dark eating (semi-sweet) chocolate, chopped coarsely

2 cup (440g) caster (superfine) sugar

1 1/2 cup (225g) self-raising flour

1 cup (150g) plain (all-purpose) flour

1/4 cup (25g) cocoa powder

2 eggs

2 teaspoon vanilla extract

2 1/3 cup (580ml) thickened (heavy) cream (see note)

1/4 cup (60ml) cherry-flavoured liqueur

850 gram canned seeded black cherries, drained, halved

maraschino cherries and chocolate curls to decorate, optional

Method

1.Preheat oven to 150°C (130°C fan forced). Grease a deep 23cm (9-inch) round cake pan, line base and side with baking paper.

2.Melt butter in medium saucepan, stir in the combined coffee and hot water, then chocolate and sugar, stir, over low heat, without boiling, until smooth. Transfer mixture to large bowl of electric mixer, cool mixture until just warm.

3.Beat mixture on low speed with electric mixer, gradually beat in sifted flours and cocoa in three batches. Beat in eggs, one at a time, then extract. Pour mixture into pan.

4.Bake cake about 1¾ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Beat cream until firm peaks form. Trim top of cake to make it flat. Split cake into three even layers. Place one layer on serving plate, brush with 1 tablespoon of the liqueur, top with a layer of cream and half the cherries. Repeat layer. Brush top layer of cake with remaining liqueur, cover with remaining cream. Decorate with cherries and chocolate curls.

Use a full 600ml carton (tub) of cream instead of wasting the last 20ml.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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