Black Forest Cake with Belgian Chocolate, Morello Cherries, and Whipped Cream
Impress your guests this holiday season with a classic Black Forest cake — rich chocolate, sweet-tart morello cherries, and lush whipped cream for a perfect balance of bold, fruity flavours.
Cals 543 · Prot 7 · Carbs 52 · Fat 34
Vegetarian
60 min
Impress your guests this holiday season with a classic Black Forest cake — rich chocolate, sweet-tart morello cherries, and lush whipped cream for a perfect balance of bold, fruity flavours.
Cals 543 · Prot 7 · Carbs 52 · Fat 34
Vegetarian
Ingredients
Chocolate cake
Butter
4*
100 Grams
Belgian dark chocolate
9*
80 Grams
White sugar
100 Grams
Vanilla essence
5 ML
Organic Eggs
5*
2 Piece
Plain flour
10*11*
100 Grams
Cocoa powder
15 Grams
Baking powder
5 Grams
Baking soda
3 Grams
Salt
0.3 Tsp
Water
100 ML
Milk chocolate
4*9*
100 Grams
Cherries
Corn starch
10 Grams
Morello Cherries
300 Grams
White sugar
20 Grams
Whipped cream
Whipping cream
4*
300 ML
Icing sugar
50 Grams
Cream cheese
4*
60 Grams
Allergens
*4 Milk, *9 Soya, *5 Eggs, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2256 / 543 |
| Fats (g) | 34 |
| of which saturated (g) | 12.9 |
| Carbohydrates (g) | 52 |
| of which sugars (g) | 42.2 |
| Fibers (g) | 0.6 |
| Proteins (g) | 6.7 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep wet and dry ingredients
- Preheat the oven to 170°C (no fan).
- In a large bowl, add the 100g butter and heat in the microwave for 1 min until melted.
- And the dark chocolate and stir until melted and smooth.
- Add the 100g sugar and whisk until smooth, with most of the crystals dissolved.
- Add the vanilla, and whisk in the eggs one at a time, until creamy.
- In a small bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
2 Combine
- Bring the measured water to a boil and set aside.
- Add the dry ingredients into the wet ingredients, and gently whisk to combine.
- Once mostly combined, whisk in the hot measured water, and mix until smooth.
Tip! The hot water will help dissolve the rest of the sugar and create a spongier cake.
3 Bake
- Grease and line a 20cm round cake pan with parchment paper.
- Wrap a sheet of foil around the outside of the pan (optional, see tip).
- Pour the batter into the cake pan and bake in the center rack of the oven for 35-40 min, or until a toothpick comes out clean.
- Cool the cake completely for 1 hour, or chill in the fridge for 30 min to speed up the process.
Tip! The foil can help bake the cake more evenly without creating too high of a dome or a crack in the center.
4 Cook cherries
- Meanwhile, in a small bowl, dissolve 1 Tbsp cornstarch in 3 Tbsp water to make a slurry.
- To a small pot over medium-high heat, add the cherries and 20g sugar.
- Cook the cherries for 5-6 min until they soften and release their juices.
- Once most of the water evaporates, add the cornstarch slurry to the cherries.
- Cook for 1 min further until the mixture is thick and glossy.
- Transfer the cherries to a bowl, cover and keep in the fridge to cool completely.
5 Make chocolate ganache
- From the 100g milk chocolate, set aside 1 Tbsp of chips, and finely chop it into small pieces. You'll use this as a garnish to sprinkle on the cake.
- In a small bowl, add the rest of the milk chocolate and pour only 50 ml whipping cream on top. Store the remaining whipping cream in the fridge to whip later for the cake.
- Heat in the microwave for 1 min until warm, and mix until smooth and glossy.
- Set aside in the fridge to cool.
6 Serve
- When the cake is cool and ready to serve, make the whipped cream.
- In a large bowl, whisk the rest of the 250ml whipping cream for 5 min until you have very thick stiff peaks. Mix in the icing sugar and cream cheese.
- Turn the cake out onto a plate. Using a sharp knife, cut across in half to form two layers.
- Spread half of the whipped cream on the bottom layer, and half of the cherries.
- Cover with the top layer of cake, and spread the milk chocolate ganache on top.
- Top with the rest of the whipped cream, cherries, and chopped milk chocolate. Serve and enjoy!
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