Black Forest Cake

This particular Cake was  very popular in the 1970s and 1980s in England , I always loved it , so I thought I would recreate it and try to bring it back en vogue .

Ingredients for the Filling and Topping

50 grams of Caster Sugar
2 Tbsp Kirsch
350 ml of Double Cream
1 Tbsp Icing Sugar
400 Grams of Cherries
2 Tbsp of Black Cherry Jam
25 Grams of Dark Chocolate

Ingredients for the Sponge

175 Grams of Unsalted Butter , Softened
175 Grams of Caster Sugar
6 Eggs , Separated
125 Grams of self-raising Flour
75 Grams Cocoa Powder
1 tsp of Instant espresso Powder

Method

1) Line the base of a cake tin ( 20 cm) with Parchments Paper. Beat the butter with the sugar until Pale then add the egg yolks one at a time.
2) Sieve the Flour , Cocoa Powder and espresso Powder onto a plate.
3)  Whisk the egg whites until it forms soft peaks or looks like a cloud. Fold the Eggs whites and Flour into the Butter Mixture.
4) Pour into the tin  and bake for 45 minutes at 180 oC , Turn down to 170 oC after 30 minutes , then cool and turn out onto a rack.
5) Make a Syrup by dissolving the sugar with 2 Tbsp of Boiling water in a pan. Take off the heat and add the Kirsch.
6) Whisk the Double cream into peaks , Mix in the  icing sugar halfway through.
7)  Chop 200 grams of the cherries and  fold into half the cream.
8) Slice the cake sponge in 2. Place one half  Crumb side  down and trickle over half the kirsch syrup.
9)  Spread over the Jam and cover with the cherry and cream mixture.
10) Put the other cake half on top and drizzle the remaining syrup , and spread the plain mixture on the top and place the rest of the cherries.
11)  Finish off by grating the chocolate on the top and Enjoy.





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