Black forest cake with chocolate ganache

Ingredients (serves 10)
2 1/4 cups (340g) self-raising flour
1/2 cup (100g) brown sugar
1/4 cup (30g) cocoa powder
350g dark chocolate, chopped
250g butter, chopped
3 eggs
1/2 cup (125ml) milk
1/3 cup (80ml) thickened cream
1/3 cup (80ml) kirsh
300ml container Pure double thick cream
2 x 425g cans stoneless black cherries, drained

Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. Combine 2 1/4 cups (340g) self-raising flour, 1/2 cup (100g) brown sugar and 1/4 cup (30g) cocoa powder in a large bowl. Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water. Add to the flour mixture with 3 eggs and 1/2 cup (125ml) milk. Spoon into pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
To assemble the cake once it is completely cooled, melt 150g dark chocolate, chopped and 1/3 cup (80ml) thickened cream in a heatproof bowl over a saucepan of simmering water. Set aside for 30 minutes to cool slightly and thicken. Alternatively, place the chocolate and cream in a large heatproof microwave bowl. Heat in the microwave on medium/50 per cent power, stirring every minute until melted and smooth.
Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh. Lightly whip 300ml container Pure double thick cream. Place the bottom piece of the cake on a serving plate. Spread the cut side with the cream. Top with 2 x 425g cans stoneless black cherries, drained. Top with the remaining cake. Spread over the ganache.

Notes & tips
The uniced, unfilled cake will keep in an airtight container for three days.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Fresh Living - 26 April 2004, Page 48
Recipe by Michelle Southan

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