Recipe of the Day: Jamaican Black Forest Cake

Hmmm!!! Black Forest Cake, what to say, but that it is one of the most delicious desserts you will ever have. It is soft, delicate, smooth, sweet, crumby and so-so good. Check out the recipe below.

DifficultyEasy

Preparation time: 30m

Cooking time: 30m

Ingredients

For 10 people ()

  • 5 ounce(s) Margarine
  • 5 ounce(s) granulated sugar
  • 3 large eggs
  • 1 teaspoon(s) vanilla essence
  • 4 ounce(s) self-raising flour
  • 1 teaspoon(s) baking powder
  • 1 ounce(s) Cocoa Powder
  •  TO MAKE FILLING:
  • 16 ounce(s) heavy cream
  • 8 ounce(s) dark chocolate, grated
  • 1 can(s) dark pitted cherries (18 ozs.)
  • 1 cup(s) cherry brandy liqueur
  • 3 ounce(s) icing sugar, sifted

Black Forest Cake Directions

Cream all ingredients together until fluffy.

Scrape mixture into a greased and lightly floured 9″ cake tin.

Bake at 180°C (350°F) for 25-30 minutes or until done.  Remove cake from oven, then from tin and place on a wire rack for complete cooling.

Cut off a thin layer from top to make cake even, then cut cake into two equal layers; cover and set aside.  Crumble the thin layer which was cut from top between both palms (by doing a rubbing motion.  Set aside.

Whip heavy cream to medium peak and rest in refrigerator.  Melt chocolate in a bowl over simmering water, stirring until completely melted.

Divide whipped cream into two equal portions and fold in melted chocolate into one portion, and then gently fold in the icing sugar into the other portion.

In a clean 9″ cake mould, place one layer of cake and dampen with half of the cherry brandy.  Place cherries on top of cake layer then spoon on chocolate cream mixture.  Level with a spatula and put the other layer of cake on top, pressing slightly.  Soak with remaining syrup and refrigerate until set.

Unmould by running a knife around the sides of the mould.

Decorate with remaining whipped cream reserving some to make twelve rosettes (by using a star tip) on top of the cake.

Place a cherry on each rosette.  Use cake crumb to flash on sides and also sprinkle on the center of the cake.

To Serve: Cut cake into twelve slices and serve.

Enjoy

What do you think of this cake, and if you have had it before, what did you like about it? Hit us up in the comments below.

Irie,

ReCaFo

 

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