Description
A luxurious twist on the classic Black Forest cake, combining rich chocolate, Nutella, cherries, and hazelnuts.
Ingredients
Scale
- 230 g unsalted butter (room temperature)
- 365 g caster sugar
- 1 tsp vanilla extract
- 5 medium eggs (room temperature)
- 215 g plain flour
- 75 g cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 240 g sour cream (room temperature)
- 50 ml water
- 50 g caster sugar (for syrup)
- 4 tbsp kirsch (to taste)
- 400 g Nutella
- 40 g chopped hazelnuts
- 18 fresh cherries
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
- Cream together softened butter and caster sugar until light and fluffy (3-4 minutes).
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture without overmixing.
- Fold in the sour cream until just combined.
- Pour the batter into the prepared pan and smooth the surface. Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
- In a small saucepan, heat water with 50 g of caster sugar until dissolved, then stir in the kirsch.
- Brush the cooled cake with the kirsch syrup.
- Spread Nutella evenly over the soaked cake and sprinkle with hazelnuts.
- Cut the cake into squares, placing 2 fresh cherries on each piece. Serve and enjoy!
Notes
Use room temperature ingredients for best results. Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg