It’s dessert time with this impressive Black Forest Cake recipe. It’s a light chocolate sponge cake brushed with cherry liqueur syrup, layered with vanilla cream and boozy cherries, and finished with more cream, cherries and chocolate. At first glance, the method looks difficult but it really isn’t, I promise. There’s just lots of parts to assemble and it does take time. If you can, start the day or night before, especially for the cherries. Once the cake is assembled it ideally needs another few hours in the fridge before serving, so allow plenty of time to complete the cake.
Recipe adapted from The Cake Bible, by Rose Levy Beranbaum
You will need:
- an 18cm (7 in) springform cake tin
- Slotted spoon
- Piping bag with a star-shaped nozzle (optional, for piping cream on top)