PACKET BLACK FOREST CAKE

Black Forest cake, or Schwarzwälder Kirschtorte if you wanna get fancy, is a classic German dessert hailing from the Black Forest region. This deliciously decadent cake layers rich chocolate sponge with whipped cream and tart cherries, all soaked in a splash of kirsch, a cherry schnapps that packs a cheeky punch. The cake’s name pays homage to the Black Forest’s signature cherry schnapps and the dark, dense chocolate that resembles the thick forest itself. It’s a luscious treat that’s both fruity and chocolaty, making it a go to for celebrations and a definite crowd pleaser Down Under and beyond.

Alright mates, here’s why I’m absolutely smitten with this hacked Black Forest Cake using a chocolate cake box mix. First up, it’s a total game changer for speed and simplicity. Instead of messing around making cake from scratch (which can be a bit of a drama), you just whip up that box mix, easy peasy, no faffing about. This means you get to spend way less time in the kitchen and more time licking the beaters or planning your next snack attack.

Plus, the box mix still delivers that rich, chocolatey goodness that’s the heart and soul of a Black Forest Cake. When you combine it with the luscious cherries and fluffy cream, you’re stuck into a classic favourite without breaking a sweat. Seriously, it’s the perfect hack for getting impressive results with minimal effort, ideal for when you want to impress the crew but don’t have all day to slave over the stove.

PACKET BLACK FOREST CAKE

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PACKET BLACK FOREST CAKE 〰️

Cake

1 X Chocolate Layer Cake Box

Bake chocolate cake and create
chocolate frosting to boxes instructions.

Chantilly Cream

250gm thickened cream (cold)

250gm marscapone (cold)

40gm icing sugar

1 tbl sp vanilla essence

Place all ingredients into a bowl and using an electric whisker beat at medium high speed until you hit stiff peaks. Be careful to not over beat, as will turn to butter and curdle, when you get to soft peaks lower speed and stop as soon as the cream can hold its shape when lifted. Place into piping bag and pop into fridge.

Cherry Syrup Filling

1/3 cup caster sugar

1/3 cup water

300gm cherries (halved and pitted)

Place sugar and water in small pot over medium heat and allow sugar to melt. Add in cherries and let the mixture cook for around 5 minutes, or until the cherries are soft when pushed on but still hold shape. Take off heat and pour into bowl.

Build

1 chocolate cake

1 bowl chocolate frosting

1 piping bag Chantilly cream

1 bowl cherry syrup filling

12-14 fresh cherries

100gm dark chocolate (finely shaved to create chocolate flake pieces)

  1. Cut the chocolate cake horizontally into three even layers. Take your time here to make sure its as even as possible.

  2. Place bottom cake slice on parchment paper, before brushing on half of the cherry syrup. Add a border of Chantilly cream round the edge, then fill it in with half the cherries from the syrup, spread out. Top with a layer of Chantilly cream, and evenly spread with an offset spatula, before adding next layer of cake and repeating process.

  3. Once third cake layer is popped on top, spread the chocolate frosting over with an offset spatula and bench scraper, to create a smoothe side and even top. Finish with a dollop of Chantilly cream in the middle on top of the cake, before gently swishing it around. Add chocolate flakes to cream and then finish with the fresh cherries sitting upwards. Allow to set in the fridge for 15 minutes before cutting.