Because they make VW’s and Black Forest Cherry Cake of course.
My father absolutely loves Black Forest Cherry Cake as I’m sure I’ve told you before. I’ve tried to make a Black Forest Cherry Cupcake before and I even posted about it but I think this cake was absolutely perfect.
If you don’t like the idea of so much cream (I know it makes it incredibly rich and I personally believe that’s why it goes down so well) you can always use some buttercream but I suggest just going with the cream.
For the Cake:
- 260g Plain Flour
- 50g Cocoa
- 1 1/2 tsp Bicarb
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 60g Shortening
- 190g Caster Sugar
- 90g Dark Soft Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Essence
- 375ml Buttermilk
- 1 TBsp Milk
1. Measure out the flour, cocoa, baking powder, bicarb and salt. Instead of sifting, try whisking these together. It’s easier and it works a treat.
2. Cream the shortening and sugar together, then beat the eggs in one by one. Add the vanilla.
3. Add the flour and the buttermilk and the milk alternating between them.
4. Pour the mixture into two 8″ pans and bake for 25-30 minutes at 180 degrees C. Keep checking the cakes after 20 minutes cos the cocoa burns really quickly.
For the Buttercream:
- 125ml Kirsch
- 90g Butter
- 380g Icing Sugar
- 1 TBsp Strong Coffee
- 300g pitted cherries
- 1 TBsp Milk
1. Cream the butter and icing sugar.
2. Brew the coffee by adding a touch of boiling water to the coffee powder and dissolving the powder. Add this to the creamed sugar and butter.
3. Add the kirsch, cherries and milk and beat the buttercream for 8 to 10 minutes until pale and fluffy.
For the Cream:
- 1 Carton Double Cream
- 3 TBsp Kirsch
- 2 tsp Vanilla Essence
1. Whip the cream to stiff peaks.
2. Add the kirsch and vanilla essence
Right, now you need to assemble this bad boy.
I suggest chilling the cakes before you start assembling as this will make sure the icing spreads easily. Cut the two cakes in half horizontally. You’re going to put the coffee icing on the first layer, then put the cherries on top of that and put another layer of cake on top of the cherries. You can add the cherries to the icing when you’re mixing it, but I prefer to do it seperately.
You’re going to repeat this step until you’ve layered all of the cakes on top of each other.
The cream mixture is going to cover the top and sides of the cake. You can spread it on thick or thin, it’s up to you. I like to crumble Flakes on top or you could decorate the cake with cherries and chocolate shavings.
This cake is incredibly delicious so enjoy!