Decadent Black Forest Cake – Recipe

In honour of National Chocolate Cake Day, we’ve sourced a scrumptious chocolate cake recipe from Southern Sun Elangeni & Maharani‘s Executive Pastry Chef, Moeneeb Samsodien, and oh boy, our mouths are watering at the mere sight of it…

Step 1: Chocolate Cake

255 g Butter
375 g Brown sugar
5 Large Eggs (lightly beaten)
266 ml Boiling water
200 g Dark Chocolate 70% melted ( I used Lindt)
12 ml Vanilla Essence
270 ml Sour Milk
432 g Cake Flour
4.5 g Baking Powder
9 g Bicarbonate of soda
4 g Salt

(makes 3 x 20cm round cakes)

Preheat the oven to 180 degrees. Line 3 x 20cm round cake tins with baking paper. Sieve the dry ingredients and set aside. Cream the margarine and add the brown sugar, beat until fluffy. Add the lightly beaten eggs in additions and mix well. Dissolve the melted chocolate into boiling water and mix in the Vanilla Essence. Blend into the egg mixture. Fold in the sifted dry ingredients, alternating with sour milk in small additions (start with flour, end with flour). Blend well after each addition. Pour the mixture in equal amounts into the prepared cake tins. Bake at 180 degrees for 20-25 mins. Remove from the oven and allow to cool completely.
TIP: Insert a skewer to check if the cake is cooked. If it comes out clean its cooked.

Step 2: Dark Chocolate Ganache

375 ml Cream
375 ml Dark chocolate (70% cocoa)
10 ml Golden syrup

Heat the cream in a pot to just under boiling point. Pour the cream over the dark chocolate in a bowl and mix in the syrup. Mix until melted. Allow to cool.

Step 3: White Chocolate Ganache

210 g White Chocolate
200 ml Cream

Heat the cream in a pot to just under boiling point. Pour the cream over the white chocolate in a bowl. Mix until melted. Allow to cool.

Step 4: Whipped Cream

500 ml Fresh Cream (whipped to stiff peak)

Step 5: Black Cherry Compote

425 g Tin pitted Black Cherries (drained , retain syrup)
12.5 ml Maizena

Pour syrup into a saucepan, allow to heat over medium temperature. Mix a little water with maizena. When the syrup starts to heat up, add the maizena mix and stir until it thickens and the syrup goes clear. Remove from the heat and allow to cool.

Step 6: Now to assemble the cake…

Place down the first layer of Chocolate Cake. Spread a thin layer of cooled dark chocolate ganache on top, followed by a layer of Black Cherry compote. Pipe whipped cream which has been incorporated with white chocolate ganache. Place down the second sponge layer and repeat as per first step of layers. Place down the third sponge layer and finish the cake with only a layer of chocolate ganache. Allow to set at room temperature.

Garnish with fresh cherries and ENJOY!

Southern Sun Elangeni & Maharani’s Executive Pastry Chef, Moeneeb Samsodien