Cake day has reared its yummy head again and for this month’s Cake Slice Bakers I chose to make a Black Forest Pound Cake.
It’s one of the most basic things you do when it go to bake a cake, read the ingredient list through and make sure you’ve everything you need to complete it. Don’t do what I do and start baking a cake only to realise your one egg short just before your about to add them. Luckily for me, I buy my eggs from a house around the corner from our little cottage which sells the eggs their chickens lay and fortunately they had some left. Phew!! Now let’s talk about this cake.
The Great British Bake Off began a few weeks back, they has a task of making a Black Forest Gateau and since then it’s been on my brain, I’ve been craving it but there’s one small problem. For some reason I always associate Black Forest with Christmas, so I’m not going to make a proper one until the Christmas season starts. This pound cake version of a Black Forest Gateau will have to do for now.
It will do until I make a proper version very nicely, it tastes amazing! It’s the best thing I’ve made from the book we are baking from all year, The Southern Cake Book – Southern Living. I adore this cake, everything about it is wonderful. A thick, soft and chocolate packed chocolate pound cake is the foundation, studded with chocolate chips, it’s the perfect vessel for the thick and juicy sauce that get’s ladled on top.
The sauce, oh my oh my, this sauce! Sweet, deep and sultry flavours all mingle together. The recipe stated to use bags of frozen cherries, I couldn’t find just frozen cherries but Instead I came across a bag of frozen Black Forest Fruits. I think this is better than just cherries on their own, this bag contained blackberries, blackcurrants, cherries and black grapes. The fruits get stewed together with a little sugar, water and cornflour then once they’ve thickened into a sauce it get’s vamped up with one of Black Forests signature flavours, Kirsch. I halved the original sauce mixture as I felt it would be too much for this cake and it was. The amount yielded from half was more than enough. I did increase the amount of Kirsch I used though. I wanted it to be present and boy was it present. A simple light cream get’s dolloped on top and this along with the chocolate cake, black forest sauce finishes the components of a Black Forest Gateau.
Finish this cake/dessert with a grating of bitter dark chocolate and you’ve either got yourself a naughty Sunday tea time treat or a fabulous dessert. Either way, I won’t judge you for eating a slice at 10am, you’ve got to taste test after all to see if it’s suitable for you all and I can safely say, it’s a very suitable for consumption.
Now let’s see what the other Cake Slice Bakers baked this month.
Black Forest Pound Cake
Black Forest Gateau
- 130 grams Unsalted butter room temperature
- 160 grams Caster sugar
- 125 grams Light brown muscovado sugar
- 4 large Eggs
- 1 tbsp Pure vanilla extract
- 150 grams Plain flour
- 50 grams Cocoa flour
- 1/4 tsp Maldon sea salt
- 1/4 tsp Bicarbonate soda
- 185 ml Sour cream
- 100 grams Dark chocolate chips
- 450 grams Frozen bag of Black Forest Fruit mix
- 30 grams Caster sugar
- 2 tbsp Water
- 1 tsp Cornflour
- 3 tbsp Kirsch
- 1 tsp Pure vanilla extract
- 300 ml Whipping cream
- 1 tsp Caster sugar
- 1 tsp Pure vanilla extract
- Dark chocolate shavings
1. Pre-heat the oven to 175C and grease the sides and bottom of a round 9 inch Springform tin, line the bottom with parchment, set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and both sugars until you have a smooth and creamy mixture. Scrape down your bowl with a spatula.
3. Add the eggs one at a time mixing well between each addition. Scrape down your bowl again. Add the vanilla extract mixing to combine.
4. In a medium bowl mix together the flour, cocoa powder, salt and bicarbonate of soda. Add the flour mix to the batter in 3 increments, alternating with the sour cream in 2 increments. Once everything has been thoroughly mixed together add the chocolate chips and stir everything with the spatula to combine.
5. Spoon into the cake tin and bake for 1 hr- 1 hr 10 minutes or until a cake tester inserted into the centre comes out clean.
6. Leave to cool on a wire rack for 15 minutes before releasing the tin and leaving the cake too cool completely.
1. Place the bag of mix fruits into a medium saucepan along with the sugar, water and cornflour. Set over a medium heat, stirring every now and again until the mixture has thickened. This should take around 15 minutes.
2. Remove from the heat and stir in the Kirsch and vanilla extract. Leave to cool, around 1 hour.
1. Place the cream into a bowl fitted with a whisk attachment, add the sugar and vanilla extract and whisk until soft peaks form.
2. Place the cake on a serving plate, spoon over the black forest sauce then dollop over the cream and grate some dark chocolate on top.
- Recipe adapted from The Southern Cake Book - Southern Living
- Store the cake in the fridge and eat within 24-48 hours.