This black forest cake tastes delicious and is perfect for an evening dinner party showstopper
For The Cake Layers
250g Butter (unsalted)
250g Billington’s Unrefined golden caster sugar
5 Eggs (Large)
200g Self-raising white flour
50g Cocoa powder (sifted)
1 tsp Baking powder
2 tbsp Milk
For The Filling
750ml Double cream
2 tbsp Icing sugar
300g Jam (black cherry )
For The Decoration
350g Dark chocolate (grated)
3 Cherries (tied with ribbon)
Heat oven to 170°C (fan 150°C, gas mark 3). Lightly grease 3 x 20cm (8in) x 4cm (1½in) deep cake tins, and line the bases with baking paper.
For the cake layers, place the softened butter and caster sugar in the bowl of an electric mixer and beat until the mixture is pale and creamy.
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Stir in the flour, baking powder and cocoa until smooth. The mixture should be of a soft, dropping consistency when the spoon is tapped on the side of the bowl. If it seems too thick, add a couple of tablespoons of milk and mix well.
Divide the mixture evenly among the three tins, level it out with a palette knife and bake in the oven for 25 to 30 minutes. The cakes should be golden brown and spring back when touched in the centre with your finger.
Remove the cakes from the oven, allow to cool for 5 minutes before turning out onto a wire rack. Carefully peel off the base paper and leave the sponges to get completely cold.
For the filling: whisk the cream until thickened. Sift in the icing sugar and 2 tbsp kirsch and whisk until thick. Sprinkle the cake layers with the remaining kirsch.