From the Anchor Yeast Kitchen
Black Forest Cake
Prep 3 hr
Baking Time
35–40 mins
Total 3 hr 40 mins
Makes 1 Black Forest Cake
easy
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By
Anchor Yeast Kitchen
This dramatic cake is perfect as the centrepiece on your cake table. Chocolate, cherries, and whipped cream come together to make this decadent dessert.
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
3
ml
Salt
( ½ tsp )
5
ml
Bicarbonate of soda
( 1 tsp )
125
ml
Cocoa
( ½ cup )
10
g
Anchor Instant Yeast
( 1 packet )
250
g
Butter
400
g
Sugar
( 2 x 250 ml / 2 cups )
3
Large eggs
5
ml
Vanilla essence
( 1 tsp )
250
ml
Warm milk
( 1 cup )
250
ml
Cold water
( 1 cup )
Cherry Filling
500
g
Fresh Cherries, pitted and the stems removed. Reserve 12 whole cherries, with the stems for decoration
30
ml
Kirsch (a cherry liqueur), optional
30
ml
Cold water
( 2 tbsp )
5
ml
Cornflour
( 1 tsp )
Cream Topping
750
ml
Fresh Cream
( 3 x 250 ml / 3 cups )
80
ml
Icing Sugar
( ⅓ cup )
15
ml
Kirsch
( 1 tbsp )
300
g
Dark Chocolate, cut into shavings
Method
Mix the cake flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
Beat the butter and sugar together, until light and creamy. Add eggs one at a time, beating well after each addition, then add the vanilla.
Add the dry ingredients, milk, and water, alternatively to the butter mixture – mixing well after each addition.
Pour the batter into 2 x 23 cm cake tins, lined and greased. Cover with greased plastic and allow to rise until double in volume, about 25 – 30 minutes.
Bake in a preheated oven at 190 °C / 375 °F for 35 – 40 minutes. Cool, turn out and pull off the paper lining.
For the cherry filling: Place the cherries (without the stems) into a saucepan and add the Kirsch, water, and cornflour. Stir to dissolve the cornflour. Simmer over low heat until the cherries are softened, but still whole.
For the cream topping: Beat the cream until just firm, add the icing sugar and beat until stiff. Take care not to over beat. Add the Kirsch and fold in. Fill a piping bag with cream.
To assemble: Place a layer of cake, top side down. Pipe a circle of cream around the edge. Place the cherry filling in the middle and spread out. Place the second layer of cake on top, with the top side up. Cover the top and sides with cream. Apply chocolate shavings to the side of the cake by hand, until sides are completely covered. Pipe 12 rosettes around the top of the cake. Place the 12 reserved cherries on each rosette. Pile the rest of the shavings in the middle.
Place the cake on a serving platter and refrigerate, until served.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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