We don’t really celebrate Halloween in Australia, which I think is a shame because it’s such a fun holiday. My fiance and I decided to fully embrace Halloween this year, and went a little bit nuts this year buying decorations for our house – plastic flying bat decorations, glowing skulls, carved pumpkins, skeletons and fake hands, we have it all.
To get in the spirit of Halloween I also decided to do some Halloween baking. Last year I made Chocolate Halloween Cookies and this year I decided to take the Halloween baking up a notch and bake a few different things. The funny thing is though, this cake wasn’t actually supposed to be a Halloween cake, but as I was putting it together I thought the chocolate shards surrounding the delicious Black Forest Cake encased inside looked a little like an evil castle….or maybe that’s just me and my overactive imagination!
The recipe for this cake comes from Donna Hay’s latest magazine, and which is now available on the iPad. As soon as I received an email letting me know the app was available I downloaded it right away, and I wasn’t disappointed. There were so many delicious treats inside, as well as video content, but the recipe for little Black Forest Cakes caught my eye and I knew I had to make it. I decided to make one big cake, and made a few other small modifications, but the cake is absolutely delicious. When I served a slice to my fiance after I took these photos all I could hear was “Mmmmm” as he quickly devoured a slice. After he finished he said “This cake is awesome”, which is the word dejour for my fiance when he REALLY likes something, and it awesome it certainly is. It’s rich and chocolatey and deliciously moist, with sweet juicy cherries hidden inside.
So tell me, will you be celebrating Halloween this year? Have you got anything special planned?
By the way, I’d love it if you would vote for my Spice Roasted Pineapple Ice Cream in the King of Fruit recipe competition. After you vote you will receive an email which requires you to click a link to confirm your vote. Please don’t forget this step otherwise your vote won’t count. Click here to vote.
Also, have you entered my Brisbane Good Food Show ticket giveaway? Head over here to enter.
Recipe adapted from Donna Hay Magazine Oct-Nov 2011
40 minsPrep Time
60 minsCook Time
- 110g of butter, softened
- 220g of caster sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 150g of plain (all purpose) flour, sifted
- 35g of cocoa, sifted
- 1 1/4 teaspoons of baking powder, sifted
- 1/2 cup of milk
- 425g tin of pitted cherries, drained and syrup reserved
- CHOCOLATE SHARDS
- 400g of 70% cocoa dark chocolate, melted
- CHOCOLATE GANACHE
- 1 cup of cream
- 300g of dark chocolate, chopped
- Preheat oven to 160 celsius (325 Fahrenheit) and grease a 20 cm (8 inch) spring form tin.
- Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy.
- Gradually add the eggs and beat well between each addition.
- Fold through the flour, cocoa, baking powder and milk until combined.
- Scatter the cherries through the cake mixture and fold through. Pour the mixture into the prepared baking tin and bake for 55 to 60 minutes or until cooked when tested with a skewer. Let the cake rest in the tin for 10 minutes before placing on a wire rack to cool.
- To make the chocolate ganache place the cream and chocolate in a saucepan over a low heat until melted and smooth. Set aside and let it come to room temperature.
- To make the chocolate shards collect some baking paper, a spatula and a ruler. Place 1 large sheet of baking paper on the kitchen bench and pour the melted chocolate over the top. Smooth with a spatula and cover with another sheet of baking. Use the side of the ruler to smooth out the chocolate to a smooth even layer, leaving a 2cm border at the edge. Carefully roll the baking paper into a roll and place into the refrigerator to set.
- Cut the cake in half and drizzle each half of the cake with the reserved cherry syrup. Note I used only half of the syrup, but it's up to you how much you use. Leave the cakes for 30 minute to allow the syrup to soak into the cake.
- To assemble the cake, spread ganache over the bottom half of the cake before topping with the top of the cake. Cover the outside of the cake with the ganache, using an angled spatula. Remove the chocolate from the refrigerator and unroll. This will crack the chocolate into shards. Arrange the shards around the cake, pressing into the ganache to secure.
- Serve with whipped cream.
Donna's recipe included adding a layer of cream between the layers of cake. I prefer to serve the cream on the side.