Black Forest Fudge Cake!
A three-layer, chocolate and Kirschsponge, with vanilla buttercream, and all things cherry and chocolate. mydelicious Black Forest Fudge Cake!
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Servings: 14 Slices
Ingredients
Cake Ingredients
- 225 g dark chocolate
- 225 g unsalted butter/baking spread
- 1 tsp instant coffee granules
- 175 g plain flour
- 25 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 200 g caster sugar
- 200 g light brown sugar
- 4 Medium eggs
- 75 ml buttermilk
Buttercream Ingredients
- 250 g unsalted butter (room temp)
- 500 g icing sugar
- 1 tsp vanilla extract
- 2-5 tbsp double cream
Decoration Ingredients
- 200 g fresh cherries (soaked in 75ml kirsch)
- dark chocolate curls
- cherry jam
- fresh cherries
Instructions
For the Cake
- Soak some de-stoned and halved cherries in kirsch (this is for decoration)
- Preheat your oven to 160ºc/140ºc fan and grease & line three 8″/20cm cake tins – leave to the side.
- In a heatproof bowl, microwave the dark chocolate and butter until melted and stir until smooth
- Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix. Leave to cool for five minutes.
- In a separate large bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar, and light brown sugar and mix well so the ingredients are all mixed with each other well
- Pour in the melted chocolate mixture and stir together.
- Add the eggs and buttermilk and stir again until smooth. Try to stir as little as possible to not over-mix the mixture.
- Pour the mixture into the three lined tins and bake in the oven for 25-30 minutes (can take a little longer in some ovens).
- Once baked, drizzle over a couple of tablespoons of kirsch
- Leave to cool fully in the tins.
For the Decoration
- Beat the butter on it's own until smooth and supply
- Add the icing sugar, and beat again.
- Beat for a couple of minutes so it's extra smooth & creamy. Add in the double cream 1tbsp at a time until you get your desired consistency (in warmer months, this step can be skipped)
- On each layer of the cake, spread some cherry jam. Pipe some buttercream round the edges using a 2D Closed Star Piping Tip and spread some in the middle.
- Add a couple of cherries soaked in kirsch.
- On the top layer of the cake, pipe the buttercream round the edge, and spread a little in the middle.
- On top of the buttercream swirls, add a fresh cherry, and sprinkle on some dark chocolate curls. Enjoy!
Notes
- I soak my cherries in kirsch overnight for best results, but this is optional. You can also buy a jar ready to go
- You can use fresh cream filling in the cake instead if you liked, but the cake needs to be stored in the fridge if you do. I used Buttercream so it lasts much better
- You can also bake this into two layers rather than three layers by using two 20cm tins – they will take 35-40 minutes in the oven
- This cake will last for 3 days in an airtight container
- I use a 2D Closed Star Piping Tip to decorate