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.
Ingredients
Cherry Sauce:
- 425 g Tin/Jar Pitted Cherries
- ⅛ cup Superfine/Caster Sugar
- 3 tbsp Cornflour or Cornstarch
Cake Slices (for the top and bottom):
- 1 cup Plain Flour or All-Purpose Flour
- 1 cup White Sugar
- 6 tbsp Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Bi-Carb Soda
- ¼ tsp Bi-Carb Soda
- Pinch Salt
- ½ cup Buttermilk
- 1 Egg
- 1 tsp Vanilla Extract
- ¼ cup Vegetable Oil
- ½ cup Boiling Water
- ½ tsp Instant Coffee
Cheesecake Filling:
- 2 tbsp Boiling Water
- 2 tsp Powdered Gelatin
- 375 g Cream Cheese
- ½ cup Superfine/Caster Sugar
- 200 ml Heavy Whipping/Thickened Cream
- 1 tsp Vanilla Extract
Instructions
Making the Cherry Sauce:
- Drain cherries and set the cherries aside in the fridge, and place the liquid into a saucepan.
- Add caster sugar and cornflour, and stir well till cornflour has dissolved. Then place over medium-low heat and continually stir until sauce thickens. Remove from heat, place in a bowl, cover with glad wrap and allow to cool completely.
Making the Cake Slices:
- Preheat the oven to 160°C for fan forced or 180°C for conventional. Grease and line two square 20cm cake tins.
- Add ½ cup of boiling water to a jug and combine ½ tsp of coffee; mix well, and set aside to cool.
- Sift flour, cocoa powder, baking powder and bi-carb soda into a mixing bowl. Then add the white sugar and salt and combine.
- Add the buttermilk, egg, vanilla extract and vegetable oil. Then mix on a low speed until just combined. Add the coffee and mix on low at first, then on high until well combined.
- Pour the cake mixture into the 2 cake tins as evenly as possible and bake for 15 minutes or until cooked.
- Once cooked, allow the cake slice to cool for about 10 minutes before transferring them to a cooling rack to cool completely.
Making the Cheesecake Filling:
- Add boiling water to a small bowl, sprinkle the gelatin over the top and whisk to combine. Then allow to cool slightly.
- Combine cream cheese and caster sugar in a mixing bowl, using a low speed until combined, then on medium-high until smooth.
- Reduce to a low speed and slowly add the cream, mix until combined, then add the gelatin and mix until combined. Increase speed to medium-high and mix until well combined, about 1 minute.
- Add ½ cup of cherries, and stir with a spatula to combine. Pour 1 tablespoon of sauce into the mixture and gently stir until you get a marbling look.
Assembling the slice:
- Line a clean 20cm square cake tin with 2 strips of baking paper, making sure the sides are covered too.
- Carefully place one of the cake slices on the bottom of the tin. Make sure the top is facing upwards.
- Pour the cheesecake filling over the top and spread out evenly. Drizzle 1 tablespoon of the cherry sauce and marble through. Then place the second cake slice on top. Make sure that the top of the cake is face down.
- Fold over excess baking paper, cover in glad wrap, then place in the fridge for 4 hours to set or overnight.
