Okay, it’s not a Monday but I wanted to bake!!!
These were for a Christmas party and I wanted something classic. And so my parents suggested a blackforest cake 🙂 Yum ❤
Not bad for one of my first few attempts at a whole cake. But the piping could be improved.
Recipe can be found here.
- 175g salted butter, plus extra for greasing
- 200g bar dark chocolate
- 300g plain flour
- 375g golden caster sugar
- 25g cocoa
- 1 tsp bicarbonate of soda
- 2 medium eggs
- 200g buttermilk or natural yoghurt
- Canned pitted cherries
- Maraschino cherries
- 700ml double cream
- 4 1/2 tbsp icing sugar
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they’re done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the canned cherries. Stack the cakes together. Pile the fresh cherries in and around the cake and serve
Overall, I felt that the chocolate cake was a bit too dense for a blackforest cake. Blackforest cakes needed to be lighter. But it still tasted quite nice.
And as usual, I made the cake (and as I do with everything else) into cupcakes!
Queue in Nicki Minaj: ‘OMG LOOK AT THAT SWIRL’. This piping nozzle is my new boyfriend.
Have a freshly-baked Saturday!