Black Forest Loaf Cake

150g unsalted butter

150g golden caster sugar

3 eggs

1 tap vanilla extract

130g self raising flour

40g cocoa powder

3 tbsp milk

1 cup cherries (You can use fresh, frozen or tinned cherries here. I forgot to weigh them but about a cups worth went in, measure it with your heart!)

6tbsp Cherry liqueur

300ml double cream

3tbsp icing sugar

1/4 cup cherries + 1 tbsp cherry liqueur (leave to marinate for a while)

1tbsp grated chocolate

– Heat the oven to 180°C and grease and line a loaf tin.

– Cream together the butter and sugar in a large mixing bowl.

– Beat in one egg at a time.

– Mix in the vanilla.

– Fold in the flour and cocoa powder.

– Fold in the cherries.

– Scrape the mix into your prepared tin.

– Bake in the middle of the oven for 1 hour, turning it halfway through.

– Remove from the oven and pour the cherry liqueur over the hot cake. (If using frozen or tinned cherries you can use the juices.)

-Leave to cool in the tin.

– In a small mixing bowl whip the cream and sugar until it forms stiff peaks.

– Lightly fold in the cherries. (Barely fold them at all, you want the pink to ripple, not make the whole thing pink.) Retain three good looking cherries.

– Untin the cake and place on serving dish.

– Spread the cream evenly over the top of the cake.

– Garnish with your reserved cherries and grated chocolate.

– Store covered in the fridge for up to three days.

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Filed under Cakes, Desserts, Moderately easy

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