Black Forest Cake Recipe

Method

• Preheat oven to 160ºC (150ºC fan-forced). Grease and line the base of 3 × 15cm round cake tins with baking paper.
• In a mixing bowl, combine all the cake ingredients and beat with an electric mixer using the whisk attachment on medium speed for 2 mins.
• Evenly divide the batter into the cake tins and cover with foil, leaving room for the cake to rise in the centre.
• Bake for 20 mins, then remove the foil and bake for a further 10 mins or until a skewer inserted in the centre comes out clean.
• Remove cakes from tins and place on a wire cooling rack to cool completely before assembling.
• Meanwhile, place the cream and vanilla essence in a mixing bowl and whip with an electric mixer on medium speed until stiff peaks form. Fold through the chopped cherries with a spatula.
• To make the dark choc ganache, melt the chocolate baking chips and cream in a small bowl in the microwave on low heat in 20-sec increments, stirring between, until completely melted and smooth. Set aside.
• Place one cake on a cake stand or serving plate. Top with half the whipped cream and spread evenly. Repeat with remaining layers of cake and cream, finishing with a cake layer on top.
• Carefully pour the dark choc ganache on top of the final cake layer and spread with a palette knife or spoon, allowing some to drip over the edge.
• Decorate with cherries on top to serve.
• Store chilled in an airtight container for up to 3 days.