Classic Black Forest Rectangular Cake
Indulge and explore the Black Forest Collection. Indulge your customers with South Africa’s favourite cake in multiple formats.
| 1 | Rich’s® Chocolate rectangular sponge |
| 520 g | Rich’s® Whipped European style whip topping® |
| 150 g | Black cherry pie filling |
| 35 g | Chocolate shavings |
| 20 g | Frosted & halved Glacè cherries |
- 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 scroll boarder around the outer edge of the cake.
- To complete this look, place a few halved & frosted cherries on top of the cake.
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.
