The BBC Good Food logo
Little Black Forest cakes

Little Black Forest cakes

By
A star rating of 4 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Serves 6

These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead

  • Freezable (sponge only)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal570
fat37g
saturates19g
carbs47g
sugars33g
fibre1g
protein9g
low insalt0.45g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.

  • STEP 2

    Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.

  • STEP 3

    Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.

  • STEP 4

    Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

Recipe from Good Food magazine, July 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content