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Black Forest Cake
A tall three-layer chocolate cake brushed with cherry juice and filled with whipped cream and chopped cherries, finished with chocolate curls. The batter is mixed in the Thatsa Jumbo Bowl, the dry ingredients sifted straight in with the Sift N Store, and the Portioning Scoop splits it evenly between the pans.
- Total time
- 123 min
- Prep
- 45 min
- Cook
- 18 min
- Rest
- 60 min
Ingredients
Method
Heat the oven to 350 °F (180 °C). Grease three 6 in (15 cm) round cake pans and dust the bases and sides with cocoa powder.
Break the semisweet chocolate into the Tupperware Large Micro Pitcher and melt it at 600 W in 20 to 30 second bursts, stirring between each, until smooth.
In the Tupperware Thatsa Jumbo Bowl, beat the butter and sugar until creamy. Beat in the eggs one at a time, then the vanilla, melted chocolate and instant coffee.
Sift the cocoa, baking powder, baking soda, salt and flour with the Tupperware Sift N Store and add them to the bowl in three parts, alternating with the buttermilk and whisking until smooth each time.
Divide the batter evenly between the pans with the large Tupperware Portioning Scoop. Bake for 15 to 18 minutes, until a toothpick pushed into the centre comes out clean, then cool completely in the pans before turning out.
Set one layer on a cake board, brush it with cherry juice, pipe an even layer of whipped cream over it and scatter over half the cherries. Repeat with the second layer, then press the third on top, brush with juice and freeze for 10 minutes.
Cover the cake with the remaining whipped cream, add a few more cherries and shave chocolate curls over the top with a peeler. Serve straight away.
