Black forest mud cake
This cake is an absolute winner. We've used maraschino cherries here, you can use fresh or canned cherries, if you like. Maraschino cherries are available from gourmet food stores and good delicatessens.
- 30 mins preparation
- 1 hr 20 mins cooking
- Serves 16
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Ingredients
Black forest mud cake
- 200 gram dark chocolate
- 250 gram butter, chopped
- 3/4 cup (165g) caster sugar
- 3/4 cup (165g) light brown sugar, firmly packed
- 1 cup (250ml) hot water
- 1 tablespoon instant coffee granules
- 1 1/2 cup (225g) plain flour, sifted
- 1/4 cup (35g) self-raising flour, sifted
- 2 tablespoon cocoa powder
- 2 eggs
- 1/3 cup (80ml) buttermilk
- 2/3 cup (160ml) thickened cream, whipped
- 415 gram can black pitted cherries, drained
- maraschino cherries, extra
Chocolate ganache
- 250 gram dark chocolate
- 2/3 cup (160ml) pouring cream
- 1 tablespoon cherry brandy
Chocolate curls
- 100 gram dark chocolate
Method
Black forest mud cake
- 1Preheat oven to 160°C (140°C fan-forced). Lightly grease deep 22cm round cake pan; line base and side with baking paper.
- 2Break chocolate into medium saucepan, add butter, sugars, water and coffee. Stir over low heat for about 2-3 minutes, or until smooth. Transfer mixture to large bowl; cool 10 minutes.
- 3Whisk flours, cocoa, eggs and buttermilk into chocolate mixture.
- 4Pour mixture into pan. Bake for about 1 hour 20 minutes. Stand cake in pan 20 minutes before turning, top-side up, onto wire rack to cool.
- 5Meanwhile, to make chocolate ganache: Break chocolate into small saucepan; add cream and brandy. Stir over low heat for 1-2 minutes, or until smooth. Stand until thickened and spreadable.
- 6Meanwhile, to make chocolate curls: Have chocolate at room temperature. Scrape the blade of a large sharp knife, or cheese slicer, over the flat side of a chocolate bar. Or, use a vegetable peeler to make smaller curls.
- 7Split cake in half; sandwich with half the ganache. Top with whipped cream and cherries. Spread cake top with remaining ganache; top with chocolate curls and maraschino cherries.
Notes
Cake will keep in an airtight container at room temperature for 2 days, or in the refrigerator for 1 week, or in the freezer (without ganache) for 2 months.
