Classic 8inch Black Forest Cake
SERVES 8 slices
PREP TIME 20 mins
DECORATING TIME 10 mins
DIFFICULTY Medium
| 1 g | Rich’s® 200mm (8”) Signature Chocolate sponge |
| 280 g | Rich’s® Whipped European style Whip Topping® |
| 120 g | Black cherry pie filling |
| 25 g | Chocolate shavings |
- Begin by slicing the chocolate sponge into two layers and icing the cake with European style whip topping®.
- Be sure to ice the cake directly onto a cake board or serving tray of your choice.
- Once completely iced, coat the top of the cake with a fine layer of black cherry pie filling.
- Use a hot palette knife to smooth the pie filling out. Leaving a 1cm gap from the outer edge of the cake.
- Coat the sides of the cake with the chocolate shavings. Be sure to apply using a plastic scraper so the shavings do not melt in your hand.
- Fill a piping bag fitted with a large star nozzle with European style whip topping®.
- Pipe a shell boarder around the outer edge of the cake to complete.
Hint: For an extra moist cake drizzle some sugar syrup infused with kirsch liqueur onto the chocolate sponge just before icing. For extra flavour, add an extra lashing of black cherry pie filling in between the sponge layers.
