One of my favourite cakes has to be black forest cake. Chocolaty, creamy, and fruity – is there a much better combination? Using actual cream for these makes a delightful change from using butter cream. And you can’t have a black forest cake without cream, can you? They are absolutely perfect for afternoon tea with friends.
Ingredients (makes 12)
- 150 g butter
- 150 g caster sugar
- 120 g self raising flour
- 30 g cocoa powder
- 3 eggs
- 300 ml double cream, whipped
- 12 black cherries
- Preheat oven to gas 4/350F/180C. Place cupcake cases into a 12 hole muffin tin.
- Cream together the butter & sugar until light & creamy.
- Beat in the eggs, adding a little flour each time. Beat in the remaining flour and cocoa powder until mixture is well combined, smooth & creamy.
- Divide the mixture between the cases.
- Bake for 15-20 mins, until a skewer or cocktail stick inserted comes out clean.
- Leave to cool in the tin for a few minutes then remove to a wire rack to cool completely.
- Whilst cooling, whip the cream so it’s thick enough to pipe.
- When cool, pipe a swirl onto each cupcake (I use a Wilton 1M or 2D nozzle).
- Add a cherry to the top of each cake.
- (If you wish, you can also add grated chocolate on top).
- Serve immediately or store in the fridge for up to 2 days.
Entering into the Great Denby Cake Off competition.