This fudgy Black Forest Brownie Cake is a slice of heaven. Layers of torte-like chocolate cake, whipped cream, cherries and dark chocolate.
Prep Time40 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American, German
Keyword: afternoon tea, birthday, cake, chcocolate, cherry, dinner party
Servings: 10
Author: Sanjana
Ingredients
For the cake:
240gself-raising cake flour
50gunsweetened cocoa powder
150gsoft light brown sugar
2tspcornflour
1/4tspsalt
100gdark chocolatebroken into small pieces
200mlboiling hot water
250mlbuttermilk
100mloil
2tspvanilla extract
For the filling:
300gMorello cherry preserveor any sour cherry preserve/jam, stirred to loosen
500mldouble creamcold
1tbspicing sugar
220gtin pitted cherriesreserve 125ml of the juice if not using Kirsch
125mlKirsch or cherry juice
For the decoration:
Chocolate shards
Icing sugar
Instructions
Grease and line 2 x 6-inch cake tins with butter/oil and non-stick baking parchment. Preheat the oven to 160°C/320°F.
Place the dark chocolate in a bowl and pour over the boiling water. Stir gently and allow to melt into a smooth liquid.
100 g dark chocolate, 200 ml boiling hot water
In a separate large bowl, sift together the flour, cocoa powder, cornflour, salt and sugar.
240 g self-raising cake flour, 50 g unsweetened cocoa powder, 150 g soft light brown sugar, 2 tsp cornflour, 1/4 tsp salt
In a jug, beat together the buttermilk, oil and vanilla extract.
250 ml buttermilk, 100 ml oil, 2 tsp vanilla extract
Add the butter milk mixture and chocolate mixture to the sifted dry ingredients and whisk until smooth, about a minute.
Divide the batter between the two prepared tins and smooth out the tops. Rasp the tins on the counter top a few times and then bake in a pre-heated oven at 160°C/320°F for 35-40 minutes.
Remove the cakes from the oven and allow to cool in the tin for 10 minutes. Invert the cakes onto a wire rack and allow to cool to room temperature.
Split the cakes in half lengthways. You should have a total of 4 sponges. Pour around 2 tablespoons of the cherry juice or Kirsch over the sponges.
125 ml Kirsch or cherry juice
Beat the cream with a tablespoon of icing sugar, until it reaches a soft peak stage.
500 ml double cream, 1 tbsp icing sugar
Place one of the sponges on a board, top with whipped cream, some of the pitted cherries and a few tablespoons of Morello cherry preserve. Top with another sponge and repeat until all the sponges have been stacked. Finish with more cream, cherries, cherry preserve, chocolate shards and a dusting of snowy icing sugar.
300 g Morello cherry preserve, 220 g tin pitted cherries, Chocolate shards, Icing sugar
Video
Notes
This cake tastes even better the next day. Cover and refrigerate for up to 3 days. Remove from the fridge 90 minutes before serving.