Black Forest Cake Recipe

200 g

3/4 cup

3

1 teaspoon

1 2/3 cups

1/3 cup

3/4 cup

1 tablespoon

1/2 teaspoon

1/2 cup

1/3 cup

1 1/4 cups

425 g

Chocolate Mock Cream

200 g

250 g

Unsalted butter

Caster sugar

Eggs, lightly beaten

Vanilla essence

Self-raising flour

Plain flour

Cocoa powder

Instant coffee powder

Bicarbonate of soda

Buttermilk

Milk

Cream, whipped

Pitted cherries, drained

White and dark chocolate curls, for decoration

Dark chocolate, chopped

Unsalted butter

• Preheat oven to moderate 180^oC. Brush a deep, 23cm round cake tin with melted butter or oil. Line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour, cocoa, coffee and soda alternately with combined buttermilk.
• Stir until just combined and the mixture is smooth.
• Pour mixture into prepared tin; smooth surface. Bake for 40 to 50  minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 20 minutes before turning onto wire rack to cool.
• To make Chocolate Mock Cream - Place chocolate in glass bowl. Stir over barely simmering water until melted, remove from heat.
• Beat butter in small mixing bowl until light and creamy. Add chocolate, beating 1 minute or until mixture is glossy and smooth.
• Turn cake upside down. Cut into three layers horizontally. Place first layer on serving plate.
• Spread cake evenly with half the whipped cream, top with half the cherries. Continue layering with remaining cake, cream and cherries, ending with cake on top.
• Spread Mock Cream over top and sides, using a flat-bladed knife.
• Using a piping bag, pipe stars of remaining mixture around cake rim.
• Decorate top with chocolate curls.