Black Forest Loaf Cake: A Cherry-Chocolate Delight
Introduction: This Black Forest Loaf Cake brings together the rich flavors of chocolate, kirsch-soaked cherries, and whipped cream in a convenient loaf format. Perfect for smaller gatherings or a delightful treat for yourself!
Ingredients:
For the Cake:
- 200g unsalted butter (softened)
- 200g light or dark brown sugar (packed)
- 150g self-raising flour
- 50g cocoa powder
- 4 medium eggs
- 200g cherries soaked in kirsch
- 100g dark chocolate chips
For the Topping:
- Kirsch (for soaking and flavor)
- 300ml double cream (whipped)
- 2 tbsp icing sugar
- 100g cherry jam
- Fresh cherries
- Dark chocolate curls
Instructions:
- Prepare the Cake:
- Preheat your oven to 180°C (160°C Fan) and line a 2lb loaf tin with parchment paper.
- In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
- Add the self-raising flour, cocoa powder, and eggs to the mixture. Beat until smooth and well combined.
- Drain the cherries from the kirsch (reserve the liquid) and gently fold the cherries and dark chocolate chips into the batter.
- Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- After baking, drizzle approximately 8-10 tablespoons of the reserved kirsch over the warm cake. Allow the kirsch to soak in and the cake to cool slightly in the tin for 20 minutes before transferring it to a wire rack to cool completely.
- Prepare the Topping:
- Whip the double cream and icing sugar together until softly whipped.
- Gently swirl in the cherry jam and a spoonful of kirsch if desired.
- Spread the whipped cream mixture on top of the cooled cake.
- Garnish with fresh cherries and dark chocolate curls.
Tips for Success:
- Softened Butter: Ensure the butter is soft for easier creaming with the sugar.
- Soak the Cake: Be generous with the kirsch to enhance flavor and keep the cake moist.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes for the flavors to meld beautifully.
FAQs:
Q: Can I make this cake alcohol-free?
A: Yes, substitute kirsch with cherry syrup or juice for a non-alcoholic version.
Q: Can I use frozen cherries?
A: Absolutely! Thaw and drain them well before use.
Q: How do I store the cake?
A: Keep the cake refrigerated due to the fresh cream topping and consume within 2-3 days.
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