Divine Black Forest Slice With A Cheesecake Filling

With a combination of a moist chocolate cake and cheesecake, this delicious Black Forest Slice will be the dessert everyone will ask for repeatedly.

Since there are so many different black forest cake and black forest cheesecake recipes, I wanted to go outside the box and create a slice that combines the two.

I created a simple chocolate cake recipe for the base and the top. Then I combined that with the cheesecake part from my Delicious Jelly Slice with Cream Cheese with a couple of alterations.

And everyone who tried my recipe before it got the pass to be added to the website loved it.

It is now being asked for, for birthdays, Christmas, and other special occasions. So I think I have hit a winner with this recipe.

So this is a non-alcoholic one, but if you want to add a bit of Kirsch Liqueur. La Bonne Kirsch and Kirsch Cherry Liqueur are available in Australia, or you can use any fruit-based brandy or rum.  

Add one tablespoon to the cake or to taste if you want to add it to the cheesecake. And can be substituted for cherry syrup that I use in my recipe.

How to make Black Forest Slice with Cheesecake

For this recipe, you will need 2 20cm or 8inch square cake tins. However, if you only have round, that’s ok.

Ingredients

Cherry Sauce:

• The Syrup from the Black Pitted Cherries
• Castor Sugar
• Cornflour or Cornstarch

Cake Slices (for the top and bottom):

• Plain Flour
• White Sugar
• Cocoa Powder
• Baking Powder
• Bi-Carb Soda
• Salt
• Buttermilk
• Vanilla Extract
• Vegetable Oil
• Boiling Water
• Instant Coffee

Cheesecake Filling:

• Boiling Water
• Gelatin
• Cream Cheese
• Caster Sugar
• Vanilla Extract
• Thickened Cream or whipping cream
• Pitted Cherries
• Cherry Sauce

Method

Making the Cherry Sauce:

Drain the cherries from the tin, placing the cherries in the fridge until needed. Then add the syrup into a saucepan.

Add the castor sugar and the cornflour to the saucepan and whisk well until the cornflour has dissolved. Place the saucepan over medium-low heat and stir consistently until the sauce thickens.

Once thick, remove the saucepan from the stove and pour the sauce into a heat-proof jug or bowl. Cover with glad wrap, ensuring it sits directly on the sauce to prevent a skin from developing and allow it to cool.

Pro Tip: Do not place the sauce in the refrigerator, as it will become too thick. The sauce must be at room temperature to incorporate into the cheesecake filling.

Making the Cake Slices:

Pre-heat a fan-forced oven to 160°C or 180°C for non-fan-forced.

Grease two 20cm square cake tins and line them with baking paper.

I use two strips of baking paper in each tin. Since the cake slices are thin, it is easier to remove the cake by lifting the baking paper out of the cake tins.

Combine the instant coffee with the boiling water, then set aside to cool.

In a mixing bowl, sift the plain flour, cocoa powder, baking powder and bi-carb soda. Then add the white sugar and the salt and combine.

Add the buttermilk, egg, vanilla extract and vegetable oil to the dry ingredients. Use a low speed and mix until just combined.

Then add the coffee and continue to mix on a low speed at first, then increase to a medium speed until well combined and the mixture is smooth.

Pour the cake mixture into the two cake tins as evenly as possible. I like to have the cake tins side by side and eyeball the height.

Bake in the oven on the centre rack for 15 minutes or until cooked.

Pro Tip: use a toothpick or cake tester and insert it into the middle of each cake; if it comes out clean, it is ready.

Allow the cakes to cool in the tins for about 10 minutes before removing them and placing them on cooling racks.

To remove:

Lift the cakes out using the sides of the baking paper. 

Remove the baking paper from the cakes and allow them to cool completely.

Note: you will need extra cooling racks or a cutting board, as you will need to flip the cakes to remove the baking paper, then flip them back the right way up. 

Then place the cakes in the refrigerator.

Pro-Tip:  Placing the cakes in the fridge allows you to work with the thinner slices better, and you can level the tops (if needed) without destroying the rest of the cake.

Making the Cheesecake Filling:

Add the boiling water to a small bowl or jug, sprinkle the gelatine over the top and whisk well until the gelatin has dissolved. Then set aside to cool.

In a mixing bowl, add the cream cheese and the caster sugar, then mix on a low speed until combined. Increase the speed to medium and continue to mix until the mixture is smooth.

Reduce the speed to low, slowly add the cream, and mix until combined. Add the cooled gelatin and vanilla extract and continue mixing on low to mix through, then increase the speed to medium-high and mix well, about a minute or until smooth.

Then add a handful or so of cherries. The amount is totally up to you, depending on how many cherries you would like through the slice.

Using a spatula, slowly fold the cherries through the cheesecake mixture.

Then drizzle about one tablespoon of the cherry sauce into the mixture and marble through with a spatular, being careful not to break the cherries.

Assembling the slice:

If needed, level the cake slices’ tops, so they are flat.

Line a clean 20cm square cake tin with two strips of baking paper, ensuring at least 5 to 10 centimetres of baking paper is above the cake tin. Spray the cake tin in a few places with canola oil spray or similar to keep the baking paper in place. 

Place one of the cake slices right way up on the bottom of the cake tin.

Pour the cheesecake slice over the top of the cake and gently spread until the mixture is even and touching the sides of the cake tin.

Drizzle another tablespoon of the cherry sauce over the top of the cheesecake mixture and carefully swirl through.

Then carefully place the other cake slice on top, but upside down this time, so the bottom of the cake is at the top.

Gently press the cake down to even.

Bring the excess baking paper over the top of the slice, then cover with glad wrap. Place the black forest slice into the refrigerator for 4 hours to allow the cheesecake to set.

Once the cheesecake has set, fold back the baking paper. Use a thin knife to loosen the cheesecake from the corners of the cake tin if needed.

Place a flat board over the top of the cake tin and flip it over. Lift the cake tin gently off the black forest slice, and remove the baking paper.

Using a knife, cut off any overhanging cake from the sides to even. 

Decorate as desired, cut into eight equal slices and serve.

Decorating idea:

Spread whipped cream over the top of the slice and grate chocolate over the top.