Are you planning a celebration or simply want to enjoy a delicious treat? Look no further than this delightful Dark Black Forest Cherry Chocolate Cake! Inspired by the classic Victoria sponge but with a rich twist, this cake features Montezuma's Black Forest Cherry Dark Chocolate for a truly memorable experience. Perfect for any occasion, this cake is sure to impress.
Ingredients:
For the Cake:
- 200g self-raising flour
- 200g caster sugar
- 200g unsalted butter (softened, not straight from the fridge!)
- 4 large eggs
- 1 tsp vanilla extract
- 50g cocoa powder
- 90g Montezuma's Black Forest Dark Chocolate with Cherry Bar (chopped into small bits)
- 50ml milk
- A pinch of salt
For the White Chocolate Buttercream:
- 100g unsalted butter (softened)
- 200g icing sugar
- 50g white chocolate (melted and cooled)
- 1 tsp vanilla extract
- 2 tbsp milk
- For the Dark Chocolate Icing:
- 50g unsalted butter
- 90g Montezuma's Black Forest Bar (chopped)
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 50ml double cream
For Decoration:
- Fresh cherries and blueberries
- Optional: shaved almonds for extra flair
Instructions:
- Fire Up the Oven: Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm round cake tin like a pro.
- Prepare the Cake Mixture: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Sift and Stir: Sift in the flour, cocoa powder, and a pinch of salt. Stir until everything is just coming together.
- Add Chocolate: Fold in the chopped Black Forest Chocolate Bar and stir in the milk until well mixed.
- Bake Time: Pour your mixture into the prepared tin and smooth the top. Bake for 30-35 minutes, or until a skewer poked into the centre comes out clean. Your kitchen will smell amazing!
- Cool It Down: Let the cake cool in the tin for about 10 minutes, then move it to a wire rack to cool completely. Patience is key here!
- Make the Buttercream: While the cake cools, beat the softened butter until light and fluffy. Gradually add the icing sugar, then mix in the melted white chocolate, vanilla extract, and milk until smooth and creamy.
- Layering Fun: Once the cake is cool, slice it in half horizontally. Spread the luscious white chocolate buttercream on the bottom layer, then top with the other half.
- Prepare the Icing: Melt the butter, chopped Black Forest chocolate, golden syrup, and vanilla extract in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and mix in the double cream. Let it cool slightly before pouring it over the cake.
- Decorate: Top with fresh blueberries, cherries, and optional shaved almonds for an extra touch.
- Serve and Enjoy: Slice up your cake, serve, and enjoy! This cake is perfect for any special occasion or just to treat yourself.
So, get baking and enjoy every delicious bite of your Dark Black Forest Cherry Chocolate Cake! 🎂🍒🍫
