No birthday is complete without a show stopper cake, and this black forest chocolate cake is really something special! I made the Paul Hollingwood Black Forest trifle a few weeks ago and so had lots of ingredients left over to try out this delight, and what a delight it was! It’s rich, sweet, sticky and has the added naughtiness of the kirsch. If you want a quick, easy and indulgent cake then this has to go to the top of your list – I promise you won’t be disappointed!
For the Cake
- 1 ½ beetroot – cooked and blended into smooth paste
- 8oz caster sugar
- 8oz stalk (or butter if you can’t get hold of stalk)
- 4 eggs
- 7oz self raising flour
- 1 oz cocoa powder
- 1 tsp vanilla essence
- 2 tsbp kirsch
- 80g dark chocolate – cut up into small pieces
For the Icing
- 2 tbsp black cherry jam
- 150g white chocolate – melted
- 110g butter – softened at room temperature
- 250g icing sugar
- Glacier cherries – chopped to serve
Grease and a 20” square cake tin
Pre-heat your oven to 160’C
Beat together the stalk and the sugar until pale and creamy
Add the eggs, one at a time and beat between each addition
Fold in the flour, cocoa powder, beetroot, kirsch and vanilla until the mixture is combined and then tip into your prepared tin and smooth out.
Bake in the oven for 30-35 minutes, until it’s springy to touch and coming away from the side of the tin. You can also check it is cooked by inserting a cocktail stick into the middle and if it comes out clean then it’s cooked.
Leave the cake to cool in the tin before tipping out onto a rack to cool completely.
Once cool, spread your jam over the top.
Beat together the butter and the icing sugar for you icing and once combined pour in the white chocolate. If the mixture is a little thick then add 1 tbsp milk until you have your preferred consistence.
Spread the icing over the jammy cake and the scatter over your cherries.
Slice up into squares and enjoy!