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The very talented Katherine Sabbath recreated her grandmothers black forest cake with a CherryHill twist!
Thank you to @katherine_sabbath for this cherry inspired recipe and image
Ingredients
- 3 cups (480g) self-raising flour
- 2 1/2 cups (570g) caster sugar
- 1 1/2 cups (140g) unsweetened cocoa powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon instant coffee powder
- 1 1/2 cups (375 ml) buttermilk
- 3 large free-range eggs
- 3/4 cup (170g) melted coconut oil
- 2 teaspoons vanilla extract
- 1 1/2 cups (375 ml) boiling water
- TO DECORATE
- 300g CherryHill Orchards cherries, halved with pips removed
- 150g cherry jam (other berry jams are also fine!)
- 600mls cream, whipped
- 15 x CherryHill Orchards cherries (Optional: Dust half or all in edible gold powder)
- Block of your favourite chocolate
Method
1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.
2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.
3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.
4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.
5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.
6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!