Black Forest Cake

​Enjoy this quick & easy celebration cake.

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Prep Time: 80 mins Servings: 12
  • 1 pack Edmonds Rich Chocolate Cake

    60g margarine or softened butter

    2 eggs

    190ml instant coffee, cooled

    FROSTING:

    50g margarine or softened butter

    1 Tbsp (15ml) milk

    425g can of pitted black cherries

    TOPPING:

    ⅔ cup (150ml) cream

    fresh cherries to decorate

  • 1. Preheat oven to 160ºC. Grease a 6cm deep and 20cm round cake tin and line the base with baking paper.

  • 2. Place the cake mix, butter, eggs and cooled instant coffee into a medium mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl occasionally. Pour the batter into the prepared cake tin.

    3.Bake for 60-65 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in tin for 10 minutes before turning out onto a wire rack to cool.

  • 4. Make the frosting by placing the frosting mix, butter and milk into a small mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 3 minutes, scrapping down the sides of the bowl occasionally.

  • 5. Once cool, cut the cake in half using a serrated knife. Spread the frosting over the bottom cake layer. Scatter with the cherries then replace the top cake layer.

  • 6. Whip the cream to soft peaks and spread over the top of the cake. Decorate with the fresh cherries.

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