![]() Unroll the paper and pull the top sheet straight while unrolling, this will splinter the chocolate on the bottom sheet into slightly rounded shards. Position next cake on top and add cream and cherries, as above, until all four layers have been used. Place one third of the drained cherries evenly on the cream. Half whip the cream and then sprinkle the dry Cheesecake Mix over. Divide each cake into two layers through the middle (check video for technique). Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.Ĭool cakes in the pan for 10 minutes. Weigh each pan to make sure you have the same amount of mixture in each. Add Chocolate Cake Mix and fold in by hand with a spatula until combined. Add cherry juice and black coffee and beat for 1 minute on high speed. Pour the tin of cherries into a sieve and drain well over a bowl.īeat eggs and oil for 1 minute on high speed until well blended. Butter 2 x 20 cm cake tins generously and line bases with baking paper. To garnish: unroll the paper and pull the top sheet straight while unrolling, this will splinter the chocolate on the bottom sheet into slightly rounded shards. Leave to set hard in the fridge until ready to decorate the cake. Roll the paper around the cardboard core and secure with paper clips. Use a rolling pin to gently level the chocolate between the sheets of baking paper. Spread the chocolate on one sheet of baking paper leaving a wide border. Decorate with chocolate sprinkle or curls if desired.Gently melt the chocolate in a small bowl over hot water. Layer the second cake on and top with the remaining whipped cream. Spread about half the whipped cream on one of the cakes. Add the rest of the whipping cream and continue to whip until stiff peaks form.ģ) Brush the cakes with the reserved cherry juice or Kirsch liquor. Slowly add half the whipping cream and whip for a minute or so until it just starts to thicken. Let cool completely.Ģ) Using an electric mixer, blend the cream cheese, sugar and vanilla until smooth. It will give the cake a hint of sweet cherry almond liquor flavor and a boozy kick!ġ pkg of chocolate cake mix (I used devils food chocolate)ġ can of pitted black cherries (drained well, reserving 1/3 cup of juice)ġ) Bake cake as instructed for two 8 inch or 9 inch rounds. If you are making this cake for adults only, I highly suggest soaking the cake with a little bit of Kirsch. Since I have little ones, I just brush the cake with some of the reserved cherry juice from the can. But if you prefer, you could also use just a simple whipped cream. I like the tangy flavor the cream cheese adds to the whipped cream it makes it sturdier too. The result is a moist chocolatey cake with a rich, creamy filling and juicy black cherries.įor this recipe, I used a whipped cream and cream cheese filling. You simply bake the cake as instructed, make the whipped cream filling, open the can of cherries, and assemble. Basically, all you need is one chocolate cake mix, one can of pitted cherries, one package of cream cheese, and one carton of whipping cream, so just 4 basic grocery items. What I love about this recipe is that it is so easy to make. It’s my go-to cake recipe when I am short on time, but need a delicious dessert that is sure to impress. I have made this cake so many times over the years for birthdays and holiday get-together. A light and fluffy chocolate cake filled with a tangy whipped cream filling and juicy black cherries, topped with more whipped cream and chocolate sprinkles. It’s a quick and easy version of the traditional Black Forest Cake.
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