I have been making Black Forest Cake since I can remember… there is a pattern here, so many of these recipes I have been making for so long! I even made my own 18th and 21st birthday cakes and you guessed it, Black Forest Cake. I think every one likes this cake because it is not just cake, it is sort of dessert, with lashings of yummy thicken cherries (with or without alcohol) your choice, cream and chocolate, so it is a dessert cake.

Another friend of mine was having a birthday and instead of making a huge Birthday Cake (as there was only 8 of us) I decided to make cupcakes, but as I have said before I’m not a fan of cupcakes, because really they are just flavoured cake with very expensive icing on the top! (don’t get me started) So I wanted to do something different.

I decided to switch my Black Forest Cake Recipe and make them into cup cakes. This is the sort of cup cake I like!!!! A nice well balanced chocolate cake with the middle cut out of it, filled with thicken cherries, with cream piped on the top and covered in chocolate shavings!

It was a big 2 thumbs up from all involved and I think I am onto a winner!

Ingredients – Cream
600mls (g) Thickened Cream
50g Icing Sugar
1 Teaspoon Vanilla
100g Grated Chocolate

Ingredients – Cherry Mixture
670g (net) Jar of Morello pitted cherries
20g Arrowroot
50 – 100g of Alcohol (Kirsh, vodka, rum what ever you like but it is optional)
plus extra alcohol for in the cake if you choose

Ingredients – Chocolate Cup Cakes
250g butter softened (very important)
220g Castor Sugar (pre milled)
4 eggs
1 1/2 cups milk (375g)
4 cups self raising flour (680g)
1/2 cup cocoa (70g)

Method – Cream
1. Whip cream, icing sugar and vanilla until stiff peaks and place in the fridge to keep cool!

Method – Cherries
1. Place all ingredients into a sauce pan on a low heat and whisk until well combined. Turn up the heat and cooked until sauce has thicken. Put aside to cool, it will get thicker as it cools.

The arrowroot, thicken the cherries without changing the colour!

Method – Cupcakes
1. Preheat oven to 180°C.
2. Whip butter and castor sugar until light and fluffy.
3. Add eggs one at a time until all are well combined. (It might look a bit curdled, but that is ok)
4. Sift flour and cocoa together and fold half of it into the mixture, then add half the milk and continue to fold in well.
5. Add remaining flour and milk and mix until well combined.
6. Mix ingredients until well combine and divide between 24 cupcakes.
7. Bake in the oven for 12 to 15 minutes.
8. Remove from the oven and transfer to a cooking rack until completely cold.

See below the Themomix Method for, Putting it all together!

THERMOMIX METHOD

This recipe was made in the TM5 but can be made exactly the same way in the TM31

Method – Cream

1. Place butterfly into the Thermomix and add cream, whip, 30 seconds/speed 4 and set aside in the fridge.

Method – Cherries

1. Drain cherries through the Thermomix Basket so the liquid goes into the mixing bowl. Remove basket and add Arrowroot and alcohol to the liquid. Mix to combine 10 seconds/speed 5.
2. Add drained cherries and cook 5 minutes/100 degrees/ reverse/speed 1 and set aside to cool.

Method – Cupcakes

1. Preheat oven to 180°C.
2. Place Butterfly into mixing bowl, lock into place and add butter and castor sugar into the mixing bowl. Beat 2 minutes/speed 4, scrape down the bowl and beat for another 2 minutes/speed 4.
3. Add in eggs and mix 10 seconds/speed 4. Remove butterfly.
4. Add in cocoa, flour and pour milk on the top, mix 60 seconds/speed 6, or until well combined. While mixing, use spatula to help the mixture move around.
5. Divide mixture between 24 cupcakes and bake in the oven for 12 – 15 minutes.

I use 1/4 measures to get all the cupcakes approximately the same.

6. Remove from the oven and transfer to a cooking rack until completely cold.

PUTTING IT ALL TOGETHER

1. Using a small paring knife, cut around the edge of the top of the cupcake, making sure that you go in on an angle so that when you are finished you have a hole in the cupcake to place the cherry filling in. It is a this point if you would like to soak a little of the cake in 1/2 teaspoon of alcohol of your choice… Don’t put too much in as it is only a small cup cake!

You can have your hole as deep or a shallow as you choose.

2. Fill the cup cake hole with thicken cherry mixture and place the lid of the cup cake back on top gently. (please note you will have to cut most of the underside of the lid off to do this)

3. Pipe a generous amount of cream on the top of the cup cake and cover with grated chocolate!

You have to cut the excess cake of the underside of the top to fit it back on.

Keep in the fridge until ready to eat… Oh and they taste better if you make them the day before, so that has to be a plus as well!

So this is what happens when I decide to Macgyver something new out of something that is already tried and tested! Something even better! Happy Cooking!

Enjoy Irresponsibly!

Liz x

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Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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