Black forest cake

Ingredients (15)

• morello cherries in syrup700 ml
• almond extract4 tbsp
• sugar50 g
• cake flour60 g
• unsweetened cocoa powder30 g
• salt0.25 tsp
• eggs4
• granulated sugar135 g
• vanilla extract1 tsp
• unsalted butter42 g
• heavy whipping cream600 ml
• vanilla extract1 tsp
• granulated sugar35 g
• chocolate shavings
• fresh cherries

Method

1. 1

   Drain the Morello cherries, reserving the syrup.

2. 2

   Place the cherries in a bowl and toss with 2 tablespoons of almond extract.

3. 3

   Cover and set aside.

4. 4

   Pour 1 cup (240 ml) of the reserved cherry syrup into a saucepan.

5. 5

   Add the sugar and heat until dissolved.

6. 6

   Remove from the heat.

7. 7

   Stir in the remaining 2 tablespoons of almond extract.

8. 8

   Allow the syrup to cool completely.

9. 9

   Preheat the oven to 180°C.

10. 10

    Grease and line a 23 cm (9-inch) round cake tin.

11. 11

    Sift together the cake flour, cocoa powder and salt.

12. 12

    Whisk the eggs and sugar together in a heatproof bowl.

13. 13

    Place the bowl over simmering water and whisk until lukewarm.

14. 14

    Transfer to a stand mixer and beat until thick, pale and ribbon-like.

15. 15

    Add the vanilla extract.

16. 16

    Fold the flour mixture into the egg mixture in three additions.

17. 17

    Mix one cup of the batter with the melted butter.

18. 18

    Fold this butter mixture gently back into the remaining batter.

19. 19

    Pour into the prepared cake tin.

20. 20

    Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.

21. 21

    Cool completely on a wire rack.

22. 22

    Chill the mixing bowl and whisk.

23. 23

    Combine the cream, vanilla and sugar.

24. 24

    Beat until stiff peaks form.

25. 25

    Slice the sponge horizontally into two equal layers.

26. 26

    Place the bottom layer on a serving plate.

27. 27

    Brush with half of the prepared cherry syrup.

28. 28

    Spread 1 cup of whipped cream evenly over the cake.

29. 29

    Arrange the soaked cherries over the cream.

30. 30

    Brush the second sponge layer with the remaining syrup.

31. 31

    Place it over the cherries with the cut side facing down.

32. 32

    Cover the top and sides with the remaining whipped cream, reserving about 1 cup for piping.

33. 33

    Pipe rosettes around the edge of the cake.

34. 34

    Decorate with chocolate shavings and fresh cherries.

35. 35

    Refrigerate for at least 4 hours or overnight before serving.