Black forest tray cake




Prep Time


Cook Time

A decadent chocolate cake topped with butter cream and chopped chocolate and cherries.



For the cake

  • 1 cup flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ½ cup hot coffee
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 150g Toblerone chocolate — chopped
  • 12 glace cherries — halved

For the chocolate buttercream

  • 115g butter — softened
  • 1½ cups icing sugar
  • ¼ cup cocoa powder
  • 1–2 tablespoons cream
  • 1 teaspoon vanilla extract
  • A pinch of salt


For the black forest tray cake

  • Preheat the oven to 175°C (160°C fan bake). Line an 28 x 18cm slice tin with baking paper.
  • Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl.
  • Whisk the egg, milk, coffee, vegetable oil and vanilla in a jug.
  • Make a well in the dry ingredients, pour in the wet ingredients and mix well.
  • Transfer to the prepared tin and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Leave to cool.
  • To make the Chocolate Buttercream, beat the butter and icing sugar for 3 minutes.
  • Add the cocoa, cream, vanilla and salt and beat for another 3 minutes.
  • Spread the buttercream over the cooled cake and sprinkle with the chopped Toblerone and cherries.