Black Forest Cake

Step 1

Preheat oven to 170 degrees (fan-forced). Grease two 20cm round cake tins well and set aside.

Step 2

Sift the plain flour, cocoa powder, baking powder and bi-carb soda into a large bowl. Add the white sugar and salt and mix to combine.

Step 3

Add the milk, eggs, vanilla extract and vegetable oil and beat until well combined (approximately 30 seconds).

Step 4

Add the boiling water and increase to high speed for a further 1 minute.

Step 5

Pour the mixture evenly between the two prepared cake tins. Bake for 30 minutes or until a skewer comes out with just a few crumbs.

Step 6

Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Step 7

Pour the cream into a bowl and add the sugar and vanilla extract. Whip with beaters until firm. Set the whipped cream aside in the fridge until needed.

Step 8

Drain the morello cherry liquid into a saucepan and set the cherries aside.

Step 9

Add the sugar and cornflour to the cherry liquid and stir together. Stir continuously over a medium-low heat until the mixture begins to thicken. Add the cherries and stir until slightly thickened. Pour the mixture into a bowl and place into the fridge until completely cold.

Step 10

To assemble the cake, place one of the chocolate cakes onto your serving plate.

Step 11

Spread half of the whipped cream over the top of the cake.

Step 12

Add a few of the cherries (make sure they are completely cold or they will melt the cream).

Step 13

Place the remaining chocolate cake on top.

Step 14

Spread over the remaining whipped cream.

Step 15

Sprinkle the grated chocolate over the outside edge of the cream (leaving a circle in the middle).

Step 16

Place most of the cherry mixture into the middle of the cake (leave any remaining mixture aside to serve).

Step 17

Store the cake in an airtight container in the fridge for up to 2 days and bring to room temperature before serving.

Step 18

Preheat oven to 170 degrees fan-forced. Grease two 20cm round cake tins well and set aside.

Step 19

Place the plain flour, white sugar, cocoa powder, baking powder, bi-carb soda and salt into the TM bowl and press Turbo 10 times to sift.

Step 20

Add the milk, eggs, vanilla extract and vegetable oil and mix for 10 seconds, Speed Add the boiling water and mix for 30 seconds, Speed 4 (with the MC removed).

Step 21

Pour the mixture evenly between the two prepared cake tins. Bake for 30 minutes or until a skewer comes out with just a few crumbs. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Step 22

Whip the cream in the Thermomix on Speed 3.5, adding the sugar and vanilla once the blades have started turning. Watch it very carefully so as to not over whip (it can take anywhere between 10 seconds and a couple of minutes depending on the freshness of the cream). Set the whipped cream aside in the fridge until needed.

Step 23

Drain the morello cherry liquid into a saucepan and set the cherries aside. Add the sugar and cornflour to the cherry liquid and stir together. Stir continuously over a medium-low heat until the mixture begins to thicken. Add the cherries and stir until slightly thickened. Pour the mixture into a bowl and place into the fridge until completely cold.

Step 24

To assemble the cake, place one of the chocolate cakes onto your serving plate. Spread half of the whipped cream over the top of the cake.

Step 25

Add a few of the cherries (make sure they are completely cold or they will melt the cream). Place the remaining chocolate cake on top. Spread over the remaining whipped cream.

Step 26

Sprinkle the grated chocolate over the outside edge of the cream (leaving a circle in the middle). Place most of the cherry mixture into the middle of the cake (leave any remaining mixture aside to serve).

Step 27

Store the cake in an airtight container in the fridge for up to 2 days and bring to room temperature before serving.