Black Forest Cake

Name: Black Forest Cake
Yield: Serves 8–10
Cuisine: Germany
Ingredients: 1 teaspoon bicarbonate of soda (baking soda); 750 ml (26 fl oz/3 cups) cream, whipped; 1 teaspoon vanilla extract; 40 g (1½ oz/⅓ cup) self-raising flour; 125 g (4½ oz/1 cup) plain (all-purpose) flour; 60 ml (2 fl oz/¼ cup) Kirsch; cherries with stalks, to decorate; 230 g (8½ oz/1 cup) caster (superfine) sugar; 125 g (4½ oz) unsalted butter, softened; 2 eggs, lightly beaten; 425 g (15 oz) tin pitted morello or black cherries, drained; 100 g (3½ oz) milk chocolate; 185 ml (6 fl oz/¾ cup) buttermilk; 100 g (3½ oz) dark chocolate; 60 g (2¼ oz/½ cup) unsweetened cocoa powder

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Black Forest cake (sometimes called gâteau) is probably one of the most famous cakes in the world. It originated in Swabia, Germany, in the Black Forest region. In Germany, it is known as ‘Black Forest Torte’.

Ingredients

125 g (4½ oz) unsalted butter, softened
230 g (8½

Europe
Germany
Swabia
Cake
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a deep, 20 cm (8