Donna Hay black forest cake

19 Aug

The Hungry Mum black forest cake

The Hungry Dad is a huge fan of black forest cake and it recently occurred to me that I had yet to make it for him.

We were headed out on a picnic with some friends and I decided to bake this cake. Let me interrupt myself here by saying that picnics for me are heaven, while The Hungry Dad treats them as something along the lines of purgatory. All that eating in the fresh air – pah, says he.

So this cake was a peace offering / bribe to encourage him to enjoy the day. And a good time was had by all. Hooray!

This recipe is based on Donna Hay’s little black forest cake recipe, which I tweaked. For starters I made one big cake rather than two smaller cakes. I also reduced the sugar and didn’t dress mine with chocolate shards and fresh cherries. I didn’t have kirsch so I used dark spiced rum. Hers were a masterpiece to behold, mine was much more portable for a picnic.

The Hungry Mum - black forest cake

GATHER:

110 grams of butter, diced, at room temperature

2 eggs

¾ cup caster sugar

1 cup plain flour

1 1/4 teaspoons baking powder

¼ cup cocoa powder

1 teaspoon best quality vanilla extract

½ cup milk

425 gram tin or jar of pitted cherries, drained and syrup reserved

1/3 cup dark spiced rum or kirsch

1 cup double cream

½ cup sour cream

Chocolate ganache

1 cup pouring cream

300 grams dark chocolate, chopped.

The Hungry Mum  black forest cake

LET’S GET TO IT:

Preheat oven to 160C and line and grease a 20cm round cake tin with non-stick baking paper.

In bowl of electric mixer beat together the butter, vanilla and sugar for 10 minutes.

Scrape down sides with a spatula then beat in eggs one at a time until thoroughly combined.

Scrape down sides again. With machine on low add cocoa, flour, baking powder and milk and mix until combined. With a silver spoon gently stir in half the cherries then scrape the batter into the tin.

Bake for 35-38 minutes or until a skewer inserted comes out clean.

Remove from oven, leave in tin for 10 minutes then remove to a cooling rack.

While it is cooling make ganache by cooking cream and dark chocolate in a small pan over a low heat, stirring occasionally, until glossy and lump-free. Set aside to cool to room temperature.

When ganache and cake are both cold carefully slice cake in half horizontally (I have no tips here as I outsource this job to the Hungry Dad. Being an engineer it is all about straight lines for him whereas my attempts look like my mini schnauzer cut it).

In a small bowl mix together the cherry syrup and alcohol and use a pastry bush to baste each cake.

Meanwhile beat together the cream, sour cream until soft peaks form.

Place one cake half on serving board, spread with ganache, top with cream then add remaining cherries, then top with remaining cake. Spread remaining chocolate ganache over the top of cake.

The Hungry Mum Donna Hay black forest cake

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41 Responses to “Donna Hay black forest cake”

  1. Anna @ shenANNAgans August 19, 2015 at 1:43 am #

    Oh what a gorgeous cake, I LOVE me some Black Forest Cake too. I have so many fond memories associated with this dessert, it was the first time I remember eating cake that had a hint of booze in it, and as a kid, that was uber cool. Then when I was doing my cheffing apprenticeship, Black Forest was an assessment piece…. that I nailed. Boom!

    Reckon I will have to make this, if only to take a trip down memory lane. Thanks for the inspiration lovely Hungry Mum. 🙂 PS: What do we call you? THM? HMum, Hungry Mum…. 🙂

    • thehungrymum August 19, 2015 at 3:26 am #

      Glad I opened the happy memory banks for you Anna 🙂 My kids have been eating boozy cakes practically since they could eat solids – ooops, hope no-one from DOCS is reading! You can call me any of the above or even Belinda, which is what my mum named me x

  2. Tasty Eats Ronit Penso August 19, 2015 at 2:25 am #

    Cherries and chocolate go so well together. Looks delicious. 🙂

    • thehungrymum August 19, 2015 at 2:55 am #

      Thanks so much – cherries and choc sure are besties 🙂

  3. Laura (PA Pict) August 19, 2015 at 2:36 am #

    Yum. Maybe I should have this ’70s throwback cake for my 40th.

    • thehungrymum August 19, 2015 at 3:18 am #

      Yes! Pity you don’t live closer or I would happily make it for you 🙂

  4. youthfoodblog August 19, 2015 at 4:42 am #

    Black forest cake – learned something new today.

  5. Tandy | Lavender and Lime August 19, 2015 at 5:23 am #

    I would love a taste! Dave is not a fan of cherries so I have never made this at home 🙂

    • thehungrymum August 19, 2015 at 6:52 am #

      If I had a sliver to spare I would send it your way but alas, it is long gone!

  6. iamrorykelly August 19, 2015 at 6:46 am #

    My personal favourite cake – I was staggeringly dissapointed when I went to the Black Forrest as a kid and it was green………….I’m making this then burying my head in it for the weekend, thanks for posting this beauty!

    • thehungrymum August 19, 2015 at 6:51 am #

      That is outrageous – I hope the ‘truth in advertising’ people fix this situation immediately! Make the cake and feel the stress ooze away as you take your first bite…

  7. Lorraine @ Not Quite Nigella August 19, 2015 at 10:52 am #

    What a wonderful treat for him! When I was a kid I thought that this was the most exotic cake ever! 😀

    • thehungrymum August 20, 2015 at 2:42 am #

      I don;t ever recall having it as a kid – I grew up in the heart of White Suburbia where the most exotic thing at the bakery was a neenish tart 🙂

  8. cheergerm August 19, 2015 at 11:01 am #

    Spiced rum, nice one Mrs H. Old school cakes rock. I adore fresh cream in a cake. Mmm….

  9. A Cookbook Collection August 19, 2015 at 11:03 am #

    Having recently discovered a love of cherries – I’m a bit slow, blog post to follow! – a Black Forest Cake is next on my list. I don’t like kirsch though so I love the idea of using rum instead, thank you!

    • thehungrymum August 20, 2015 at 2:49 am #

      Excellent! I must say, I often use rum in place of suggested alcohols when baking. I always have a stash of it – the Hungry Dad corrupted me and now I enjoy a spiced rum 😉

  10. mummywifeme August 19, 2015 at 11:23 am #

    Oh my goodness! This looks amazing. I feel like it right now. I don’t know if I’m clever enough to pull this cake off, but I might give it a try one day 🙂

    • thehungrymum August 20, 2015 at 2:43 am #

      Course you can do it! I only bake ‘doable’ things so I bet you can make it. #doIt

  11. houseofbedlam August 19, 2015 at 11:43 am #

    Looks like a giant woopee pie – delicious!

    • thehungrymum August 20, 2015 at 2:48 am #

      haha! You’re right! But this is better than a whoopie pie coz it has booze in it 😉

  12. Deblet August 19, 2015 at 6:39 pm #

    Love Donna recipes was lucky to get one of her recipe books from Aussie family a few years ago

    • thehungrymum August 20, 2015 at 2:40 am #

      Donna is my cooking hero – I am crushing on her justalittlebit 😉

  13. theveryhungrybaker August 19, 2015 at 6:51 pm #

    This looks fantastic! I do love a boozy cake.

    • thehungrymum August 20, 2015 at 2:39 am #

      Thanks so much – boozy bakes are my fav 😉

  14. Vanesther August 20, 2015 at 5:01 am #

    Want, want, want!!!

  15. Gingerbread Jenn August 20, 2015 at 11:36 am #

    I haven’t had black forest cake in forever! I’d like that to change. This looks wonderful 🙂

    • thehungrymum August 20, 2015 at 10:27 pm #

      Jenn, you need to BE the change you want to see! Make the cake!

  16. Antonia August 20, 2015 at 2:31 pm #

    What a perfect bribe cake 🙂 I bet the dark spiced rum took it to another level. Yum!

    • thehungrymum August 20, 2015 at 10:27 pm #

      I heart spiced rum – up until abt a year ago I detested all rum but The Hungry Dad taught me how to appreciate a good one. Now I drink it straight #oops

  17. Keri @ Fashionable Foods August 20, 2015 at 10:04 pm #

    YUM! I love black forest cake and it’s been forever since I’ve had it. Now I’m craving a piece!

    • thehungrymum August 20, 2015 at 10:26 pm #

      I’m bring black forest back, baby 🙂

  18. Sara | Belly Rumbles (@bellyrumbles) August 22, 2015 at 12:28 pm #

    Love black forrest cake, so many great childhood memories.

    • thehungrymum August 22, 2015 at 10:58 pm #

      Am I the only one who never had this cake as a kid?!

  19. The Gourmet Gourmand August 22, 2015 at 8:08 pm #

    This looks so divine! I love black forest cake- you’ve inspired to make one 🙂

    • thehungrymum August 22, 2015 at 10:57 pm #

      Good to hear – make sure you blog it x

  20. Vajeea September 4, 2015 at 7:40 pm #

    yummy! this cake looks gorgeous!

    • thehungrymum September 4, 2015 at 10:49 pm #

      Thanks so much – it vanished in a flash!

Trackbacks/Pingbacks

  1. Flourless Black Forest Cake | A Cookbook Collection - January 26, 2016

    […] tasted it as a child was the overwhelming flavour of kirsch. That is not a good memory. However this post on the Hungry Mum’s blog used rum instead of kirsch so I thought, maybe this is something I […]

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