I haven’t had a slice of Black Forest Cake in about 15 years, if not longer! When I was a kid it was my worst kind of cake, too much cream and too many cherries! It took me a while to learn to appreciate this kind of baked good, but now I’m all for all the cream and all the cherries. Yum! So I decided to make a Mini Black Forest Cake just to celebrate my appreciation for it and also because I felt like one after thinking about it all of last week 🙂
Down the road from me is a place called the Thrupps Illovo Centre and inside it is a little treasure trove of shops including a supermarket called Thrupps (it’s like an institution in Illovo), which sells all sorts of wonderful things, local and imported! It has aisles of products that will more than likely remind you of your childhood or gran or the time you visited Greece when you were 22. It’s just that type of place. So when I knew I needed some yummy preserved cherries and goof chocolate for this recipe, I knew exactly where to go.
*It’s actually been one of my go-to-places to shop at during this time, easy to get in and out of, they’ve made parking free and there is sanitiser everywhere!
Now you might be thinking that it’s pretty hard to make a Mini Black Forest Cake or a normal-sized one, for those of you who are reading this and saying, enough with the mini! But it’s not, it’s actually a really nice and easy bake and pretty fun to put together in the end, in whatever you decide to ice it.
I used 12cm round cake tins (which I actually bought from the Thrupps gift shop) to make this little gem. It was the perfect size for two extremely cake hungry adults to share. If you double this recipe you will be able to make a 2 x layer 23cm cake or a 3 x 20 cm layer cake.
INGREDIENTS: Makes one Mini Black Forest Cake
· A jar of preserved cherries, I used sour cherries (you don’ t need a big jar)
· 88 grams unsalted butter
· 110 grams dark chocolate
· 150 grams plain cake flour (I used Snowflake)
· 190 grams castor sugar
· 1/2 teaspoon bicarbonate of soda
· 13 grams cocoa powder
· 1 egg
· 100 mls full cream milk
· A teaspoon white vinegar
· 50mls boiling water
· 250 mls whipping cream
· 2 teaspoons icing sugar
· 1/2 teaspoon vanilla essence
· Cherries, blueberries or strawberries to decorate, whatever you like really.
- Pre-heat the oven to 180°C (fan-assisted, 160° not). Spray and Cook 2 x 12cm cake tins and line the bottom with baking paper.
- Chop up 70 grams of chocolate and place it in a small bowl. In a small pot heat 100mls of cream to just below simmering point then pour it over the chopped chocolate. Stir until nice and smooth then set aside.
- Place the butter and 40g chopped chocolate in a small pot and gently heat, stirring until completely melted. Remove from heat.
- In a large bowl mix together the flour, castor sugar, bicarb and cocoa. Add a pinch of salt and give it all a stir with a fork.
- Pour the milk into a small bowl, add a teaspoon of vinegar to it then let it sit for a couple of minutes. After a few minutes add your egg and give it a quick whisk.
- Then pour your melted chocolate/butter mixture and egg mixture into the dry ingredients, mix briefly before adding the 50mls boiling water. Mix the batter with an electric beater until smooth.
- Divide the mixture evenly between the tins and bake for 25 minutes or until a toothpick inserted into the centre comes out clean.
- Take your cakes out the oven prick them a few times all around with a skewer. Take about 3 tablespoons or so of the syrup from the jarred cherries and drizzle it over the cakes. Cool the cakes.
- When the cakes are completely cool beat the remaining 150mls of cream with the icing sugar and vanilla essence until soft peaks form. Using a spatula gently stir your cooled chocolate cream from earlier into this cream, do not overmix it, you want it to be streaky.
- Cut the domed parts off both your cakes. Place one layer on a plate, pop a big dollop of chocolate/cream into the centre and spread it out. Then add about 2 tablespoons of cherries, spread them out (or however many you like). Then place the second layer on top and ice the rest of the cake, top and sides with your streaky chocolate cream. Garnish the top with berries.
- PS: I let a bit of cake poke through on the sides when icing, gave it a nice effect and the cake still felt like it had more than enough icing to support the sponge.