Cherry Ripple black forest cake

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Cherry Ripple black forest cake
Australian Taste Magazine
200 g unsalted butter at room temperature
200 g firmly packed brown sugar
200 g dark cooking chocolate melted, cooled
2 eggs
1 1/4 cups self raising flour
1/2 cup almond meal
1/4 cup cocoa powder
1/2 cup buttermilk
300 ml double cream
250 ml thickened cream
1/2 cup black cherry jam
2/3 cups morello cherries
1/4 cup of cherry Liquor
preheat oven 160/140 fan forced
Grease a 20 cm round cake pan with melted margarine. Line the bottom and the sides with baking paper.
Use electric mixer to beat the butter and sugar until pale and creamy.Beat in the melted chocolate and eggs. Fold in the flour. almond meal,cocoa powder and the buttermilk until well mixed. Spoon into prepared pans and smooth the top.Bake 1 hour and 20 minutes. Set aside in the pan for 5 minute and allow the cake to cool a bit before transferring it to a cooling rack to cool completely.
Choc cherry Sauce
100 g dark cooking chocolate, chopped
1/4 cup thickened cream
1 tbs Cherry Liquor
Stir all the ingredients in a saucepan over low heat until melted and well combined and set aside to cool.
Use electric beaters to beat the combined cream in a large bowl until firm peaks are formed. Fold in the jam to create a swirled effect. Cut the cake horizontally into 3 even layers.Place the cake base on a plate and brush with the liquor(half) Spoon over half of the cream and sprinkle with half the cherries.Top with another layer of cake and repeat the process.Top with the remaining cake layer.Drizzle with the cherry choc sauce. Top with chocolate curls.

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