IMG_5151.JPG

Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

more about me...

 

search

recipes, ingredients or category

instagram

subscribe

instagram

Black Forest Cake

The festive season is almost underway, and I am SUPER EXCITED about those little pigs in blankets and crispy roast potatoes. However, there is only ever one dessert for me at Christmas, and that's a Black Forest Cake.



Makes 12 Servings

15 Minutes Preparation Time

40 Minutes Cooking Time


INGREDIENTS

CAKE

275g Caster Sugar

100g Softened Unsalted Butter

50g Cocoa Powder

100ml Hot Water

3 Eggs

175g Self Raising Flour

1tsp Baking Powder


CHOCOLATE BUTTERCREAM

100g Milk Chocolate

200g Softened Unsalted Butter

400g Icing Sugar

2/3tbs Milk


WHIPPED CREAM

200ml Double Cream

1tsp Vanilla Essence


OTHER

4tbs Cherry Jam

Fresh Cherries

A chunk of Chocolate for Grating

METHOD

- Preheat the oven to 180c.

- Now, in a bowl cream together the butter and sugar until pale and fluffy. You can use a stand mixer or beat with a wooden spoon.

- Once combined, add the water to the cocoa powder and mix. Then pour into the butter mixture.

- Slowly mix in the three, eggs one at a time.

- Then a tablespoon at a time add the baking powder and flour and mix to combine.

- Using a little butter, grease the cake tin. I use two small 15cm cake tins which means the cake is taller, but you can use a wider cake tin.

- Split the mixture in half and bake in the two tins. I bake for 35 minutes but if you use a larger cake tin it may take slightly less time. Check the cake after 25 minutes by using a skewer to check if the centre is cooked.

- Once baked, remove and allow to cool completely. Once cooled, slice the cakes in half. Leaving you with four cake slices.

- Now, make the chocolate buttercream, Firstly you want to melt the chocolate using a microwave or bain marie method (see tip). Once melted, add to a bowl with the butter and icing sugar and cream together. You can add the milk if the buttercream is too thick.

- Lastly, whisk the double cream and vanilla until it forms lovely peaks.

- Now, the fun of assembling the cake. In the same cake tin that you cooked the cake, add a layer of cling film. It should come up the sides of the cake tin.

- Add the bottom layer of the cake, followed by half of the chocolate buttercream. Then add a second layer of cake. Now add two tablespoons of the cherry jam and spread across the cake. Followed by a layer of the whipped cream. Then repeat this again with the next two layers.

- Top with fresh cherries and a grating of chocolate.

COPYRIGHT © 2020 |  ELFoodie Life |  Just Good Food