Choc-Heaven Cake by Katherine Sabbath
The very talented Katherine Sabbath recreated her grandmothers black forest cake with a CherryHill twist
3 cups (480g) self-raising flour
2 1/2 cups (570g) caster sugar
1 1/2 cups (140g) unsweetened cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon instant coffee powder
1 1/2 cups (375 ml) buttermilk
3/4 cup (170g) melted coconut oil
3 large free-range eggs
2 teaspoons vanilla extract
1 1/2 cups (375 ml) boiling water
300g CherryHill Orchards cherries, halved with pips removed
150g cherry jam (other berry jams are also fine!)
600mls cream, whipped
Block of your favourite chocolate
15 x CherryHill Orchards cherries (Optional: Dust half or all in edible gold powder)
1. Preheat the oven to 160ºC (320ºF) fan forced. Grease three 18 cm (7 inch) round cake tips with cooking oil spray & line with baking paper.
2. Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarb soda, salt & coffee powder until combined.
3. Add the buttermilk, coconut oil, eggs & vanilla & mix on medium speed until well combined. Reduce the speed, carefully add the boiling water & mix until well combined.
4. Divide the batter between the cake tins. Bake for 45–50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from the oven & allow the cakes to cool for about 20 minutes, then remove from the tins & transfer to a wire rack to cool completely.
5. Place bottom layer of cake onto a cake stand or serving platter & generously spread over whipped cream, followed by some dollops of jam, & stud with halved cherries. Repeat with the remaining two layers of cake,.
6. To add the final decorations, use a potato peeler or grater on the longest edge of the chocolate block & cover the top of cake with chocolate shavings. Finish with some whole cherries as well as some show stopping gold-dusted cherries!
Thank you to @katherine_sabbath for this cherry inspired recipe and image