Black forest cake

Black forest cake


June 29, 2015

  • Prep: 3 mins
  • Cook: 2 hrs 30 mins
  • Yields: 8



1 and 2/3 cups self raising flour

2/3 cup cocoa powder (drinking chocolate could be used if wanting sweeter cake)

1 ½ teaspoon bi-carb soda

1 teaspoon of salt

115 grams unsalted butter

1 ½ cups sugar

2 eggs

1 teaspoon vanilla

1 ½ cups of butter milk


½ cup Kirsch (cherry juice can be used for non-alcoholic version)

115 grams unsalted butter

3 cups icing sugar

Pinch salt

¼ cup espresso

700 grams cherries (Fresh, jar or tin ones can be used but make sure you drain well if not fresh)


2 cups thicken cream

2 tablespoons milk powder

2 tablespoons icing sugar

½ teaspoon vanilla

1 tablespoon Kirsch (cherry juice can be used for non-alcoholic version)

½ cup shaved dark chocolate (I used a vegetable peeler)


1Pit cherries, put some aside for decoration. Place pitted cherries in a jar and pour in cup Kirsch. Soak overnight.


1Cream butter and sugar. Add eggs and vanilla and mix well. Add half of sifted dry ingredients and half of butter milk, mix well. Add rest of dry ingredients and butter milk, mix well.

2Pour into a lined cake tin and place in slow cooker with about inch of water in the slow cooker insert raising the tin out of the water.

3Cook on high for 2 1/2 hours with tea towel under lid or until skewer comes out clean. Times vary according to your sc.

4If you wish you can divide into 3 bowls to save slicing later but cooking time will be less.

5Once cooked allow to cool then cut 3 even slices as you will be layering the cake. Place your slices on tray and prick tops with skewer. Take the Kirsch from the jar of cherries and pour over your cake.



1Beat butter until light and creamy, add icing sugar, salt and espresso, mix well.

Construct cake

1I recommend that you construct your cake in your cake tin that you used so that it keeps its shape. Place bottom layer in cake tin and spread half filling over. Cut cherries in half and spread half of them over filling. Place another layer of cake, spread rest of filling mixture over and rest of cherries. Place top layer on. Refrigerate for a day or two.


1Whip cream until peaks stiff peaks form. Fold in milk powder and icing sugar. Add vanilla and Kirsch and mix. Tip cake onto a plate. Cover cake in your icing mixture and decorate with dark chocolate shavings and cherries.


Submitted by Karen Stuckings


1 Review

jenny allen

July 5, 2016

wouldn,t the cake be really hard if left in the fridge for a day or two ??

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