Traditional Black Forest Cake
Traditional Black Forest Cake makes for a very special birthday or special occasion cake. This is a very traditional recipe and I must admit not particularly frugal – but for a cheats version – use our Frugal Chocolate Mud Cake and sandwich with cherry filling!
This recipe freezes beautifully (icing and all) – and also makes for wonderful cupcakes!
Method
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In a small bowl add the evaporated milk and add in the tablespoon of white vinegar. Set aside.
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Sift together the flour, salt, cocoa powder, bicarb and sugar into a bowl. Add the melted butter and half of the milk mixture and beat well.
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Add the vanilla extract, egg and remaining milk mixture and beat vigorously for two minutes.
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Divide the batter into two round cake tins and bake at 180 degrees for 35 minutes or until a skewer comes out clean.
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Let the cakes cool in the tins before turning out onto a wire rack.
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To make the cherry sauce, drain the jar of cherries but reserve the juice. Place half a cup of the juice and the cherry liqueur into a small saucepan and bring to the boil.
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Boil for three minutes or until the mixture reduces slightly. Set aside to cool. Once the cherry mixture is cooled, fold in the cream and icing sugar. Use it immediately.
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To assemble the cake: Carefully cut each black forest cake in half so that you have four individual slabs of cake.
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Sandwich the four layers together with the cherry sauce, and also add the sauce on top of the cake.
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Beat the double cream and ice over the top of the cherry sauce and down the sides. Add the cherries on top for decoration.
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Keep the black forest cake covered in the fridge and serve the same day.
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Not suitable for freezing (although the uniced cakes are!).
