Untraditionally for Christmas this year, I decided to make a Blackforest Cake. There was going to be a mass of people at our family Christmas this year. We were going to have the traditional pudding, as well as a pavlova but for my SIL I decided Blackforest Cake.
Well maybe not entirely just for her………
It’s not something you see very often in the shops anymore, I remember growing up that this was quite often the fare at events. Nowadays it seems to be cheesecakes…or is that just where I am?
Anyway – I made it, and I had such fun doing it. Was a multiple step process. Starting with the cherry filling, then the multiple layers of cake. My cake had 5 layers I even had the shortcrust base, and the layers themselves…well they left a bit to be desired if you ask me. But, they could’ve been worse for sure! and I had such fun assembling, and grating the fairtrade chocolate all over the cake that who really cared?
125g plain flour
1t Baking powder
350g jar of cherries
225g butter at room temperature
225g caster sugar
4 medium eggs
2 tsp vanilla extract
225g self raising flour
750ml pure cream
50g icing sugar
Base: Sift flour with cocoa & baking powder into a mixing bowl. Add sugar, kirsch and softened butter. Mix using a dough hook or paddle beater until combined. Roll out to a 28cm circle, and place into a lined 28cm spring form tin. I still don’t have a rolling pin at the new place, so I simply tipped the mixture into the tin, and pressed it out to fit. Poke the dough all over with a fork, as below. Bake in oven at 200C for 10 or 15 minutes
Cherry: Drain a jar of cherries (reserving all juice but keeping 4T to the side, put juice into a pot and bring to a boil. Mix cornflour and the 4T of juice until all lumps have dissolved and when juice comes to the boil, take off the heat and whisk in this mixture, returning it to the heat until its thick. Remove from the heat, add cherries and once completely cool add sugar and kirsch.
Layers: Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin, cool completely
Cream: Whip cream until peaking, adding in sugar and kirsch until smooth and incorporated.
Assembly: base, cherries, some cream, layer, cream, layer, cream etc….cover outside with cream, grate chocolate and cover whole cake.