RECIPE
SERVES 0
Lisa Faulkner
INGREDIENTS
• 340g caster sugar
• 230g plain flour
• 90g cocoa powder
• 2 tsp baking powder
• 2 tsp bicarbonate of soda
• 2 eggs
• 140ml vegetable oil
• 250ml milk
• 2 tsp vanilla extract
• 370g cherries in syrup or kirsch
TO SERVE
• 600ml double cream
• Grated chocolate
Festive Chocolate Black Forest Cake
A deliciously decadent chocolate cake , soaked in cherry syrup ( or kirsch for a kick ) and topped with whipped cream and chocolate flakes .
1 Heat the oven to 180 ° C / 160 ° C fan / gas 4 . Oil and line a 30cm x 20cm baking tin with baking parchment . 2 Combine all the dry ingredients in a large bowl and mix well . In a jug , combine the eggs , oil , milk , and vanilla extract , then pour into the dry ingredients . Add 250ml boiling water and whisk everything well . Set aside . 3 Drain the cherries over a jug , reserving a handful for decoration . Keep the syrup or kirsch in the jug , and fold the remaining cherries through the chocolate mixture . Scrape the mixture into the lined tin , transfer to the oven , and bake for 35-40 minutes . To check the cake is cooked , insert a skewer into the centre – it should come out clean . 4 While the cake is still warm , make holes all over the top with a skewer and pour over the cherry syrup or kirsch . Leave to cool . 5 Meanwhile , whip the cream to soft peaks and spread over the cake . Finish with a few of the reserved cherries and sprinkle the grated chocolate on top .
AS SEEN ON
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