Prep: 50 minutes
Cook: 1 hour and 20 minutes
Serves: 12
Difficulty: Cuisine: Saved: | 305 | Recipe by: Cadbury Kitchen |
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Black Forest Cheesecake Sponge Cake
Ingredients:
Cake
Filling and Sauce
Method:
Cake
- Combine the water, sugar, butter, cocoa and bicarbonate of soda in a saucepan and warm, but do not boil, stirring until the sugar has dissolved and the butter has melted
- Transfer mixture to a bowl and cool for 30 minutes. Beat In the eggs and vanilla then stir in the flour and mix well. Pour into a greased and lined 24cm round cake pan
- Bake in a moderate oven 180°C for 55-60 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool
Tips & Hints:
- The sponge can be made ahead of time and frozen (unfilled) for up to a month. Piece of cake!
Filling and Sauce
- Beat the PHILLY and extra 2 tablespoons caster sugar with an electric mixer until just smooth. Add the gelatine and chocolate and mix until combined then fold through the whipped cream, drained cherries and grated chocolate
- Use a large serrated knife to split the cake in half horizontally. Brush the cut sides of the cake with kirsch
- Place a cake layer, kirsch side up in a paper lined 24cm round springform pan. Spread the cheesecake mixture evenly over the cake then top with remaining cake layer, kirsch side down. Chill for 4 hours or overnight
- Combine the reserved cherry liquid and remaining sugar in a saucepan and bring to the boil, stirring occasionally until the sugar has dissolved. Simmer until reduced by half. Chill
- Stand cheesecake at room temperature for 30 minutes before serving. Slice and serve with a drizzle of cherry sauce. Serve immediately
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