This is a shockingly easy tray bake which is rather addictive so beware. I’ve made two in 24 hours (given lots away I hasten to add)!
Black Forest tray bake
For the cake:-
- 75g cocoa
- 200ml boiling water
- 3/4 tsp bicarbonate of soda
- 2tsp vanilla essence
- 4 large eggs
- 175ml rapeseed/veg/sunflower oil
- 375g light muscovado sugar
- 225g self raising flour
- 1 jar of pitted dark morello cherries in syrup (270g drained)
Measure the boiling water, add the cocoa and mix until as smooth as possible, add the bicarb stir in and then add the vanilla. In another bowl whisk the oil with the eggs until emulsified. Finally in a third bowl whisk the sugar and flour until all the lumps are removed. I usually add the chocolate mix to the flour mix first and after a couple of stirs I add the egg mix. Once combined I add the well drained cherries (keep the syrup for the topping), and pour the batter into a lined 21cm x 31cm tray bake tin. I baked mine for 33 minutes at 160’c fan oven. As long as the cake is coming away from the edges and the skewer comes out clean it’s done. It’s possibly difficult to over bake because of the moist cherries in the batter.
For the toppings:-
- 200g dark chocolate (around 50% cocoa is acceptable)
- 30g butter
- 2 tbsp golden syrup
- 2 tbsp milk
- drained syrup from the cherries made up to 250ml with water
- 15g cornflour
- 20g white chocolate
Add the dark chocolate, butter, golden syrup and milk to a microwaveable bowl and heat for 1 minute. Stir until the mixture is well combined and turns into a smooth glossy chocolate spread mix. Allow to cool but not cold other wise it won’t spread over the cake and reheating will be needed. Mix the cherry syrup (made up to 250ml with cold water, which is not that much just a splash) and cornflour in a saucepan and heat until the cloudy mix turns a very dark glossy burgundy colour and is thick. Use whilst just warm, don’t allow to go cold other wise its difficult to drop onto the cake. Melt the white chocolate for 20 seconds until just starting to melt and stir until completely melted. All the ingredients have to be body temperature or cooler otherwise they melt into each other and produce a mess….. see my first cake below (looked melted tasted nice)
Assemble the cake when the sponge is completely cold.
The chocolate mix needs to be stiff to sit on the cake and not roll off. Pour it all over and use a small pallet knife to spread out to the edges.
Next spoon over the thick cherry syrup over the chocolate topping. I didn’t allow mine to flow over the edges (difficult to cut, store etc).
Finally drizzle with a spoon the white chocolate over the cake
Cut into monstrous sized pieces and feed to everyone you know.
Thank you for reading