Chocolate Black Forest Cake

RAP KIRSCH CUSTARD CREAM

STEP 1

Add water and RAP Instant Custard Mix to mixing bowl.

STEP 2

Blend on low speed 1 minute and scrape down.

STEP 3

Add Kirsch liquor (optional).

STEP 4

With a whisk, mix for 5 minutes on top speed.

STEP 5

Leave to stand for 5 minutes before use.

STEP 6

Fold in whipped cream and put aside in fridge until required. Mixture is ready to pipe.

MUFFIN

STEP 1

Place water and eggs into a bowl, and then add Crème Muffin Mix and cocoa powder.

STEP 2

Using a beater, mix on low speed for 1 minute. Scrape down.

STEP 3

Mix for a further 4 minutes on medium speed.

STEP 4

Add oil and blend on low speed for 2 minutes.

STEP 5

Scale 370g into an 18cm cake ring or lightly greased tin.

STEP 6

Bake at 180°C until baked through.

ASSEMBLY

STEP 1

Cut cake into 3 even layers, separate each layer.

STEP 2

Pipe a layer of Kirsch custard cream on top of the first layer of sponge.

STEP 3

Sprinkle the cherries on top of cream.

STEP 4

Repeat this process again until you place the top sponge on top.

STEP 5

Decorate with more Kirsch custard cream, cherries and shaved chocolate, dust with cocoa.