INGREDIENTS

• 1/3 cup plain flour 
• 1/3 cup self-raising flour
• 2 tbsp cocoa powder
• 4 eggs, separated
• 1/2 cup caster sugar
• 1/4 cup Kirsch
• 1 1/2 cup cream, whipped 
• 425 g can pitted cherries, well drained
• 125 g dark chocolate
• maraschino cherries on stalks, to decorate

INSTRUCTIONS

1. Preheat oven to moderate 180°C. Brush two shallow 20 cm round sandwich tins with oil or melted butter. Line base and sides with baking paper. Sift flours and cocoa powder three times onto greaseproof paper. Place egg whites in a small, clean, dry mixing bowl. Using electric beaters, beat until firm peaks form. Add sugar gradually, beating constantly until sugar has dissolved and mixture is thick and glossy. Add yolks, beat for another 20 seconds.

2. Transfer mixture to a larger bowl. Fold in flours and cocoa quickly and lightly. Spread the mixture evenly into prepared tins. Bake for 15 minutes, until cakes are springy to the touch. Leave cakes in tins for 5 minutes before turning them onto wire racks to cool. Cut a dome from the top of each cake and invert so that the base of each cake becomes its upper surface.

3. Brush the top of each cake liberally with Kirsch. Spread a quarter of the whipped cream onto one cake, cover with cherries. Place the other cake on top. Using a flat-bladed knife, cover cake completely with whipped cream.

4. Using a vegetable peeler, shave curls from the edge of chocolate block. Press chocolate curls lightly onto cream around side of cake. Decorate top of cake with maraschino cherries and extra chocolate curis.

Note – Black Forest Cake is traditionally made with fresh Morello cherries, poached in a sugar syrup and pitted. Canned, pitted cherries are a good substitute.

Download Printable Classic Black Forest Cake Recipe (PDF)

https://drive.google.com/open?id=1g3wvUHt-pjjkT3To9WOfm7Ha1G7bOqCq