Black forest cake has to be one of life’s true pleasures. The mouthwatering blend of chocolate, cherry and whipped cream is a match made in heaven. I’ve taken these three elements and made them into a swoon-worthy cupcake. You’ll start by making rich chocolate cupcakes that are then filled with a simple cherry compote. Then comes that beautiful whipped cream swirl. Adding a little cream cheese to the frosting makes it more stable – and even more delicious. Sprinkle on some grated dark chocolate and add a cherry on top for a truly stunning treat.
PREP TIME 45 minutes | BAKE TIME 20 minutes | MAKES 12
- 140 g (1 cup) plain flour or all-purpose flour
- 40 g (1/2 cup) Dutch processed cocoa powder, sifted
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 100 g (1/2 cup) caster sugar or granulated sugar
- 45 g (1/4 cup) brown sugar
- 1/4 teaspoon salt
- 120 ml (1/2 cup) mild olive oil or flavourless oil
- 1 large egg
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 60 ml (1/4 cup) full-fat sour cream
- 60 ml (1/4 cup) hot water
Cherry filling
- 150 g (3/4 cup) morello cherries in syrup, drained, plus 120 ml (1/2 cup) morello cherry syrup from the jar
- 1 tablespoon caster sugar or granulated sugar
- 1 tablespoon cornflour or corn starch
- 1–2 teaspoons cherry liqueur or kirsch, optional
Whipped cream frosting
- 100 g (1/2 cup) full-fat cream cheese, softened
- 480 ml (2 cups) thickened cream or heavy cream
- 1 teaspoon vanilla extract
- 30 g (1/4 cup) icing sugar or powdered sugar, sifted
To decorate
- 40 g (1/4 cup) dark chocolate (50–70% cocoa)
- 12 fresh cherries or maraschino cherries, stems on
Method
1. Preheat the oven to 160C (320F) fan-forced. Line a 12-hole muffin tin with cupcake liners.
2. In a large mixing bowl, add the flour, cocoa powder, bicarbonate of soda, baking powder, caster sugar, brown sugar and salt and whisk to combine.
3. In a separate medium mixing bowl, add the oil, egg, vanilla, buttermilk and sour cream and whisk with a fork, just to break up the egg yolk.
4. Add the wet mixture to the dry mixture, along with the hot water, and gently fold using a spatula until just combined.
5. Spoon the batter into the cupcake liners, filling each one two-thirds full.
6. Bake the cupcakes for 18–20 minutes or until they spring back lightly to the touch. Place the cupcakes on a wire rack to cool completely.
7. Make the cherry filling. In a small saucepan, add the cherries, cherry syrup, caster sugar and cornflour. Put the pan on medium heat, stirring constantly, for 4–5 minutes or until the syrup thickens. Stir in the cherry liqueur, if using. Set aside to cool completely.
8. Make the whipped cream frosting. In a large mixing bowl, add the cream cheese and cream. Use an electric mixer to whisk on medium speed until thick and cloud-like.
9. Add the vanilla and icing sugar. Whisk on low speed until just combined. Transfer the whipped cream frosting to a piping bag fitted with a large star tip, approximately 1.5 cm (. inch) in diameter.
10. Use a small sharp knife to cut little circles out of each cupcake so there’s a hole for the filling. Discard or snack on the leftover cake pieces.
11. Spoon the cherry filling into the hole of each cupcake.
12. Pipe big swirls of whipped cream frosting on top of each cupcake.
13. Grate the chocolate, then sprinkle it on top of the cupcakes.
14. Place a cherry with a stem on top of each cupcake.
NOTES
• If you don’t have a piping bag and tip, you can use a ziplock bag and snip off the corner.
• Once frosted, store the cupcakes in an airtight container in the fridge. Remove the cupcakes from the fridge 15 minutes before serving to allow them to come to room temperature. See page 20 for more make-ahead and freezer instructions.