My brother, Mr. M, loves black forest cakes. Or so I think anyway. Whenever it was his birthday, my parents would always get him a black forest cake (Hmm... come to think of it, maybe he didn't have a choice).
I have to say that this did not turn out the way I would like it to. I was complaining to Mr. G so much he said, well, why don't you just call it an ugly black forest cake? And so it should. If I had it any other way, I would go back and improve on the method of the cake. The cake tasted fine but it was rock hard. The ganache did good for the cake. And I would have liked more kirsh in it. It was a time-consuming recipe and I would like it fluffier. It's back to the drawing board with this one.
If you have a black forest cake recipe that is to die for, please, please, let us try it. And if you have any tips on how to cut a cake into perfect halves - do please let me in to the secret. I'm dying to know.
Black Forest with Chocolate Ganache
- 2 1/4 cups (340g) self-raising flour
- 1/2 cup (100g) brown sugar
- 1/4 cup (30g) cocoa powder
- 350g dark chocolate, chopped
- 250g butter, chopped
- 3 eggs
- 1/2 cup (125ml) milk
- 1/3 cup (80ml) thickened cream
- 1/3 cup (80ml) kirsh
- 300ml container Pure double thick cream
- 2 x 425g cans stoneless black cherries, drained
- Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper.
- Combine 2 1/4 cups (340g) self-raising flour, 1/2 cup (100g) brown sugar and 1/4 cup (30g) cocoa powder in a large bowl.
- Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water.
- Add to the flour mixture with 3 eggs and 1/2 cup (125ml) milk. Spoon into pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
- To assemble the cake once it is completely cooled, melt 150g dark chocolate, chopped and 1/3 cup (80ml) thickened cream in a heatproof bowl over a saucepan of simmering water. Set aside for 30 minutes to cool slightly and thicken. Alternatively, place the chocolate and cream in a large heatproof microwave bowl. Heat in the microwave on medium/50 per cent power, stirring every minute until melted and smooth.
- Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh.
- Lightly whip 300ml container Pure double thick cream.
- Place the bottom piece of the cake on a serving plate.
- Spread the cut side with the cream.
- Top with 2 x 425g cans stoneless black cherries, drained.Top with the remaining cake.
- Spread over the ganache.