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