Black Forest Cake
A traditional Black Forest cake consists of layers of chocolate cake doused in kirsch liqueur and layered with sour cherries and whipped cream, all topped with chocolate shavings. The cake is named not so much for the Black Forest region in the southwestern area of Germany, but rather for the liqueur Schwarzwälder Kirschwasser (cherry kirsch liqueur). It has a distinctive flavour that comes from the cherry pits.
This is the quick version of this delectable dessert that is cooked in terracotta pots on a kettle braai, one for each person, and is bound to please all. For children, skip adding the alcohol.
1 chocolate cake mix (650g) (You will need whatever the box says for making the cake: eggs, vegetable oil, coffee, etc.)
1 can (425g) black cherries in syrup
250ml whipping cream
1 – 2 tablespoons Kirsch (optional)
Chocolate to shave over the top (optional)
Make the chocolate cake batter as per the instructions on the packet. Strain the cherry juice into a bowl and add the Kirsch, if using. Whip the cream until thick and refrigerate until ready to use.
Soak the terracotta pots in water before using so as not to crack the pots on the heat. Line with parchment paper – a circle for the bottom and a sleeve around the sides. Spray with silicon spray as well.
Divide the chocolate cake batter between the six pots. Push cherries into each, leaving six for decorating the top when they are done. Place the pots into a heated kettle braai and cook for 12 – 15 minutes until cooked. Push a skewer several times into each of them to make holes and pour over the sauce while they are still hot. Allow the cakes to cool and then decorate with whipped cream, the saved cherries and shaved chocolate before serving.