Black forest mud cake

Name: Black forest mud cake recipe
Yield: 12
Ingredients: 200g dark (45%) chocolate, chopped; 300g unsalted butter, chopped, softened; 500g sour cream, room temperature; 1 cup (150g) self-raising flour, sifted; 1 cup (150g) plain flour, sifted; 100g dark cocoa, sifted; 5 eggs, room temperature, lightly beaten; 250g caster sugar; 200g brown sugar; Fresh cherries, to decorate; 250g unsalted butter, chopped, softened; 2 2/3 cups (320g) pure icing sugar, sifted; 1 tsp vanilla extract; 3/4 cup (75g) good-quality cocoa powder, sifted; 315g cherry jam

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by Phoebe Wood

Nov 04, 2020

"You could use plain icing for the base of this Black Forest cake, but the chocolate-and-cherry version is pure magic." – Phoebe Wood

200g dark (45%) chocolate, chopped
300g unsalted butter, chopped, softened
500g sour cream, room temperature
1 cup (150g) self-raising flour, sifted
1 cup (150g) plain flour, sifted
100g dark cocoa, sifted
5 eggs, room temperature, lightly beaten
250g caster sugar
200g brown sugar
Fresh cherries, to decorate

Chocolate and cherry frosting

250g unsalted butter, chopped, softened
2 2/3 cups (320g) pure icing sugar, sifted
1 tsp vanilla extract
3/4 cup (75g) good-quality cocoa powder, sifted
315g cherry jam

Method

1.

Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm deep rectangular cake pan and line base and sides with baking paper.
2.

Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until smooth. Cool for 10 minutes.
3.

Place remaining ingredients in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert onto a wire rack to cool completely.
4.

For the frosting, beat butter and sugar together in the bowl of a stand mixer until pale. Beat in vanilla and cocoa. Spread over cooled cake and drizzle over cherry jam. Scatter with fresh cherries, to serve.