Black Forrest Cake :Delicious

INGREDIENTS

• 400g unsalted butter, softened
• 500g caster sugar
• 2 tsp vanilla extract
• 6 eggs
• 3 cups (450g) self-raising flour
• 1 cup (150g) plain flour
• 1 1/2 cups (150g) cocoa powder
• 2 tsp bicarb soda
• 1 cup (250ml) buttermilk
• 1 cup (250ml) milk

GANACHE ICING

• 150ml thickened cream
• 175g dark (70%) chocolate, chopped

FILLING

• 3 tsp cornflour
• 400g can sour pitted cherries, drained, juice reserved (approx. 1 cup)
• 450ml thickened cream
• 1 tbs icing sugar
• 2 tbs kirsch
• Sour pitted cherries, to decorate (optional)

• 1.
  Preheat oven to 180°C. Lightly grease two 22cm cake tins and line the base and sides with baking paper.

   
• 2.
  Place the butter, sugar and vanilla in a stand mixer with the paddle attachment and beat for 4-5 minutes until pale and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, sift together flours, cocoa and bicarb soda. Combine buttermilk and milk in another small bowl or jug. In batches, fold flour mixture and milk mixture, alternating between the two, into the butter mixture until just combined and smooth.

   
• 3.
  Divide the mixture between prepared pans, smoothing the top. Bake for 60-65 minutes until a skewer inserted into the center comes out clean. Cool in pans for 15 minutes, before turning out on wire racks to cool completely.

   
• 4.
  Meanwhile, for the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chocolate in a heatproof bowl. Pour over the hot cream and stir until melted and smooth. Allow to cool slightly.

   
• 5.
  For the filling, mix together cornflour and 1 tbs of the reserved cherry juice until combined. Place the remaining cherry juice in a small saucepan over medium heat, and add the cornflour mixture. Cook, stirring, for 2-3 minutes until thickened. Set aside to cool. Combine the cream and icing sugar and whisk to stiff peaks. Set aside.

   
• 6.
  To assemble, trim the tops off each cooled cake and discard. Cut each cake in half to form two even layers, creating 4 layers of cake. Place one layer on a serving plate, drizzle with one-third of the kirsch and a little cherry syrup, then spread with one-third of the whipped cream. Dot with sour cherries. Repeat layering with remaining cake and fillings, finishing with a cake layer. Spread ganache icing over the top of cake and garnish with extra sour cherries, if desired.