Black forest cake

Recipe: Black Forest Cake


  • 100g good-quality dark chocolate
  • 125g Nuttelex spread
  • 1 cup (250ml) hot water
  • 1 1/4 cups (250g) brown sugar
  • 1 cup (120g) gluten-free self-raising flour
  • 1/4 cup (35g) rice flour
  • 1/4 cup (25g) gluten-free cocoa powder
  • 1/2 cup (60g) almond meal
  • 1/4 cup (16g) baby rice cereal (such as Farex)
  • 3 eggs 680g jar pitted morello cherries
  • 1/4 cup (60ml) kirsch (see note)
  • 600ml thickened cream, whipped
  • 40g dark chocolate, extra, grated


  1. Preheat oven to 180°C. Grease and line the base of a round 22cm springform pan.
  2. Combine the chocolate, Nuttelex spread and hot water in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and Nuttelex melt. Remove from heat.
  3. Add sugar and stir to combine. Transfer mixture to a large bowl.
  4. Add the self-raising and rice flours, cocoa powder, almond meal and rice cereal, and stir to combine. Set aside to cool.
  5. Use an electric mixer to beat the eggs in a large bowl for 5 minutes or until thick and pale.
  6. Fold eggs through chocolate mixture. Pour into prepared pan. Bake in preheated oven for 1 hour or until cake is cooked when tested with a skewer. Allow cake to cool in the pan. Drain cherries, reserving 2/3 cup (160ml) of syrup.
  7. Add kirsch to syrup and set aside. Use a large, serrated knife to split the cake into 3 layers. Place one layer on a serving plate and brush with a little liqueur mixture.
  8. Spread with one-third of the cream and top with one-third of the cherries. Continue layering with remaining cake, liqueur mixture, cream and cherries.
  9. Sprinkle with grated chocolate. Refrigerate for at least 3 hours before serving.

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)