Easy Peasy Black Forest Cake

Recipe by Boo L




  • Preheat oven to GM4 (180C, 350F)
  • Mix hot water into cocoa to form a smooth paste.
  • In a large mixing bowl cream the butter and sugar with a hand mixer until pale and around double the original volume.
  • Break the eggs and beat them until yolk and white are mixed.
  • Combine the eggs and cocoa paste with the butter/sugar mixture.
  • Sift in the flour and the baking powder and fold them into the mixture.
  • Stir n the milk.
  • Bake in one 8 inch cake tin at least 2 inches tall for 35 minutes, or one 9 inch tin for 30 mins (You could do this in two separate sandwich tins, but I have no idea how long it would take to bake!).
  • Leave the cake for 15 minutes to cool before turning out. Leave for another 5 and then use a sharp bread knife to slice the cake in half.
  • Beat the whipping cream and castor sugar until the cream stiffens.
  • Pile whipped cream and cherries on top of bottom slice of cake; replace upper slice and cover this with whipped cream and slightly more delicately placed cherries!