Black forest cake with cherries
This rich chocolatey cake is a dinner party classic – and for good reason. Not to mention, the literal cherries on top of the cake are sure to make you the hostess with the mostess.
|For the dough:|
|220 g||Mix C - Mix Pâtisserie|
|30 g||cocoa powder|
|grated lemon peel|
|1 pinch/es of||salt|
|For the filling:|
|1 glass||sour cherries|
- Preheat the oven to 180°C (top and bottom heat setting) and grease a round cake tin (around 25 cm wide) and dust your work top with flour.
- Put the eggs and sugar in a mixing bowl and beat until frothy (approx. 10 minutes).
- Add the grated lemon zest, the scraped out vanilla seeds and a pinch salt to the mixture and combine well.
- Carefully fold in the sifted flour and chocolate powder. Pour the batter into the greased cake tin.
- Bake in the oven for approx. 40 minutes.
- Remove the cake from the oven and allow to cool.
- Then remove the cake from the tin and cut horizontally through the middle so that you are left with 3 chocolate biscuit bases of equal thickness.
- Whip the cream until stiff.
- Drench the bottom base with cherry brandy, spread over approx. one third of the cream and scatter a handful of sour cherries over the same base.
- Place the second base on top and repeat the process.
- Place the third base on top, press down a little and drench with cherry brandy.
- Spread the remaining cream over the entire cake and scatter over chocolate sprinkles.
- Pipe 16 cream rosettes on the cake and garnish each with a cherry.
- Finally, chill in the refrigerator.