Black Forest Loaf Cake

Black Forest Loaf Cake

Advance this cake from the Black Forest if you expect a lot of guests this Christmas. It can be frozen, not iced, then defrosted when you need it and decorated the same day

Ingredients

For the cake:

• 2 large eggs
• 2 tsp baking powder
• 1/2 tsp vanilla extract
• 1 1/2 sticks (170g) unsalted butter, at room temperature
• 1/4 cup (25g) cocoa powder, sifted
• 2 1/4 cups (315g) plain/all-purpose flour
• 1 cup (200g) caster/white sugar
• Pinch of salt
• 1/2 cup (120ml) milk
• 1 tsp kirsch, optional - I didn't use it
• 3.5 oz (100g) dark chocolate, melted and slightly cooled
• 2/3 cup (135g) tinned cherries, drained - sieve over a bowl and reserve the juice for later.

For the topping:

• 3 tbsp caster/white sugar
• Fresh cherries and shaved chocolate for garnish
• 1 1/4 cups (300ml) double/heavy cream

Instructions

First, Preheat oven to 160 ° C and spray bread pan with cooking spray. Take a thin strip of baking paper long enough so that one end of the pan is overhung and placed in the center. This will make cake life easier later.

Then, Place the butter and sugar in a large bowl or in the bowl of your stand mixer and beat until the mixture is light and frothy, about 2 minutes at medium-high speed.

Add the eggs, vanilla and kirsch, if necessary, scrape the sides of the bowl and mix until everything is well incorporated, about 1 minute at medium speed.

Pour the cooled melted chocolate and mix briefly to combine.

Add the flour, cocoa powder, baking powder and salt and stir until everything starts to mix, then add the milk.

Blend on medium speed until everything is well combined and smooth. Tilt the canned cherries and fold them by hand.

Pour the dough into the prepared baking tin and smooth in an even layer. Place in the oven for 60-70 minutes, until it is lifted and a pin inserted in the center comes out clean.

Let cool for 10 minutes before taking a skewer and poke holes all over the top of the cake. Take your reserved cherry juice and put it on the cake. You may not need everything, but drop it gently and wait until it is absorbed. I used about 7 spoonfuls of cherry juice - you want the cake to be moist, but not soggy with cherry juice.

Let cool completely before lifting the cake on a plate to decorate.

Place the double cream and sugar in a large bowl and beat until stiff. You want to be able to pull the whip and he's holding the top, but the tip is leaning.

Spread the cream over the cake or place it in a piping bag and turn the hose over. Place the fresh cherries on top and sprinkle shaved chocolate over the cream. If you have cherry juice left, you can also pour some on the cream.

The black forest cake will cover in the fridge for 3 days. Without the cream topping, the cake will keep in an airtight container, at room temperature for 4 days, so you can prepare it in advance and decorate it on demand! Happy Cooking Time.