Photo of Rich black forest cake by WW

Rich black forest cake

11
11
11
SmartPoints® value per serving
Total Time
2 hr 25 min
Prep
40 min
Cook
45 min
Serves
12
Difficulty
Moderate
With layers of rich chocolate, creamy ricotta and tipsy cherries, this cake deserves centre stage. Now just wait for the compliments to start flowing

Ingredients

brown sugar

½ cup(s), firmly packed (110g)

cocoa powder

cup(s), (35g)

evaporated skim milk

¾ cup(s), (185ml)

reduced fat oil spread

100 g

egg(s)

2 medium

caster sugar

cup(s), (75g)

white self-raising flour

1 cup(s), (150g)

plain flour

cup(s), (50g)

reduced-fat ricotta cheese

250 g

caster sugar

2 tbs, extra

reduced-fat cream

cup(s), (80ml)

vanilla bean extract

1 tsp

canned black cherries in syrup

265 g, seeded (buy 415g can)

cocoa powder

2 tsp, extra

rum

2 nip(s), (60ml)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
  2. Combine brown sugar, 1⁄3 cup (35g) cocoa, evaporated milk and spread in a medium saucepan. Stir over low heat, without boiling, until smooth. Cool for 10 minutes.
  3. Meanwhile, using electric beaters, beat eggs and 1⁄3 cup (75g) caster sugar in a medium bowl for 3–4 minutes or until thick and creamy. Beat in warm chocolate mixture until combined. Gently whisk in sifted flours. Pour mixture into prepared tin. Bake for 40–45 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out onto a wire rack to cool.
  4. Using electric beaters, beat ricotta and 2 tablespoons caster sugar in a bowl until smooth. Beat in cream and vanilla until combined. Drain cherries, reserving ¼ cup (60ml) syrup. Stir kirsch into syrup. Cut cherries in half. Split cake into 3 even layers. Place 1 layer on a plate and brush with half the kirsch mixture. Top with half the ricotta mixture and half the cherries. Repeat with a second layer of cake, remaining kirsch and ricotta mixtures and cherries. Top with final layer of cake. Refrigerate for 1 hour. Dust with 2 teaspoons cocoa. Serve.

Notes

Kirsch is a dry brandy made from cherries and is available from most liquor outlets. If unavailable you can use an extra 2 tablespoons cherry syrup.

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