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» Make a Sinfully Rich Black Forest Cake

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Sinfully rich and amazingly light this black forest cake will quickly become a family favorite.

It takes a bit of time to prepare but it is most assuredly worth the extra moment for the incredible flavor.


6 large eggs

5 oz sugar

2 oz cocoa powder

1/2 pint heavy cream

1 level tablespoon fine ground sugar

1 pound jar tart cherries

2 oz plain chocolate

2 tablespoons rum (optional)

Preheat the oven go 350, or Gas mark 4,

Grease and flour two 8 inch round cake pans

Separate the eggs and place the whites in a clean glass bowl

whisk the yolks with the sugar until they begin to pale in color. Fold in the cocoa powder.

Now, with a clean whisk or mixer, beat the egg whites til they form stiff peaks. Do not overbeat.

stir a tablespoon of the egg white mixture into the chocolate to loosen it a little

Then using a metal spoon, fold the remainder in carefully, attempting not to lose too much of the injected air.

Divide the mixture evenly between the two cake pans, and bake for about 15-20 minutes.

They won’t appear all the way done just puffy and set.

they will shrink which is normal for them to do.

Leave them in the pans to cool and turn them out onto waxed paper or parchment while they are still mildly warm.

whip the cream with the tablespoon of sugar until it is spreadable, and drain the cherries reserving the juice.

combine 2 tablespoons of the juice with the rum if you choose to use it, and if not, sprinke the juice over the cake layers using a palette knife to do so.

spread 1/3 of the whipped topping over one cake.

Slice the cherries, leaving one dozen of them whole for garnishing.

arrange the sliced cherries over the cake, that you spread previously with the cream.

carefully place the other cake atop the first one and frost the entire cake with the remaining whipped topping mixture.

Arrange the whole cherries over the cake, and perhaps some mint leaves around the bottom edges, and when this is done, cover the entire top of the cake with chocolate shavings.


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