Black Forest Cake
Preparation time is 1hours 15minutes
Cook time is 1hours
Total time is 2hours 15minutes
Serve is for 20 people
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Difficulty level: 3 out of 4
15 Ingredients
- 2 cups plain flour
- 2/3 cup Woolworths cocoa powder
- 1tablespoons baking powder
- 2 cups caster sugar, plu 2 tbs extra
- 2teaspoons salt
- 2 free range eggs
- 1 1/2 cups vegetable oil
- 300mL sour cream
- 1 cup milk
- 1.20L thickened cream
- 1tablespoons vanilla extract
- 1/3 cup brandy
- 680grams Woolworths pitted morello cherries, drained
- 100grams dark chocolate, coarsely grated
- 12 Woolworths frozen pitted cherries
Instruction tip
Prepping tip:Due to its tender crumb, this cake is best baked 1 day ahead for easy handling when cutting, layering and icing. Store in the fridge and then trim and cut the cake while cold the next day before assembling.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease two 20cm (base) round cake pans. Line base and side with baking paper. Sift flour, cocoa and baking powder into a large bowl. Add sugar and salt. Stir to combine. Add egg, oil and 1 cup sour cream. Whisk to combine. Whisk in milk until mixture is smooth. Divide evenly between cake pans. Bake for 1 hour or until a skewer inserted into centres comes out clean. Set cakes aside in pans to cool completely. (See tip.) Turn cakes out of pans. Trim domed tops, if desired. Cut each cake in half horizontally.
Step 2 of 4
Place remaining sour cream, half of the cream and half of the vanilla in a large bowl. Use electric beaters to beat until firm peaks form.
Step 3 of 4
Place 1 cake layer, base-side down, on a cake board. Brush with brandy. Spread with one-third of the cream mixture. Scatter one-third of the cherries on top. Repeat layering with remaining cake, brandy, cream and cherries, finishing with final cake layer base-side up. Place in fridge for 30 minutes or overnight to chill and allow flavours to develop.
Step 4 of 4
Beat remaining cream and remaining vanilla until firm peaks form. Reserve 11/4 cups cream mixture. Spread remaining cream over top and side of cake. Use a palette knife or cake scraper to smooth cream. Place cake on a rimmed tray. Throw grated chocolate around side, gently pressing to cover. Place reserved cream in a piping bag fitted with a 1cm fluted nozzle. Pipe swirls around edge of cake. Just before serving, roll frozen cherries in extra caster sugar to coat. Top each swirl with a cherry. Place cake on a cake stand. Serve.
Categories
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