The Great Australian Bake Off

Unwrap this amazing dessert to enjoy the classic black forest cake within - heaven! 


  • Chocolate Sponge 

  • Oil spray

  • 225g self raising flour

  • 65g cocoa powder

  • 285g caster sugar

  • 285g unsalted butter

  • 5 eggs

  • Cherry Jelly

  • 1kg Morello cherry puree, thawed

  • 100g caster sugar

  • 28g gold gelatine leaf (14 sheets)

  • Vanilla and White Chocolate Mousse

  • 6g gold gelatine leaf (3 sheets)

  • 500g white chocolate

  • 1 vanilla bean, seeds scraped

  • 1L thickened cream

  • 50g boiling water

  • 2 egg yolks

  • Kirsch Syrup

  • 90g caster sugar

  • 125g water

  • 60g Kirsch

  • Chocolate Tiles

  • 320g dark chocolate, melted

  • To Assemble

  • 300g drained Morello cherries

  • Cocoa for dusting

  • Ribbon to decorate


  • 1.

    Preheat oven to 200 degrees celsius fan-forced.

  • 2.

    To make the chocolate sponge, grease two 20cm sandwich pans with oil spray. Line base and sides with baking paper. Sift flour and cocoa into a bowl. Beat butter and sugar in an electric mixer with paddle attachment until light. Beat in eggs, one at a time, until combined. Reduce the speed and beat in the flour and cocoa mixture, in batches, until combined. Remove bowl and give a final mix using a rubber spatula. Divide mixture among prepared pans and smooth tops.

  • 3.

    Bake sponges for 20-30 minutes or until the centre springs back when gently pushed. Remove from oven and place in the freezer in the tin on wire racks to cool for 15 minutes. Invert onto the wire racks and remove the tins. Return to freezer for 15 minutes until the sponges are cool. Trim tops off both sponges to level then cut each sponge in half horizontally. You should have 4 layers of sponge.

  • 4.

    For the cherry jelly combine the cherry puree and sugar in a medium saucepan. Cook, stirring over medium heat until sugar dissolves and the liquid is hot. Meanwhile, soften the gelatine in cold water making sure to squeeze any residual water from the gelatin leaves and stir into the cherry mixture. Strain through a fine sieve placed over a large jug, discarding solids. Weight out 500g of jelly. Spray three 15 cm round sandwich pans with oil; line base with sheets of go-between, spray lightly again with oil. Divide cherry mixture among pans. Place in fridge on cork trivets, uncovered, for 40-50 minutes or until firm.

  • 5.

    To make the vanilla and white chocolate mousse, soften gelatin in a bowl of cold water. Melt the white chocolate and scraped vanilla seeds in a bowl set over a saucepan of simmering water until smooth. Meanwhile, whisk cream in an electric mixer to firm peaks. Squeeze out excess water from gelatin sheet and place in a jug and pour over 50g boiling water (from the saucepan), stir until smooth. Work quickly here. Take the chocolate off the heat and using a whisk, quickly stir in the hot water gelatin mixture and egg yolks; then straight away stir in ¼ of the cream, then fold in the rest of the cream. Spread into a 32 x 22cm rectangular cake pan. Cover the surface with go between and place in the fridge until needed.

  • 6.

    To make the Kirsch syrup, put sugar, water and kirsch in a small saucepan. Cook stirring over medium heat for 2-3 minutes until sugar dissolves. Remove from heat and place in the fridge until chilled.

  • 7.

    For the chocolate tiles, melt dark chocolate in a bowl placed over a saucepan of simmering water, stir until smooth. Divide the chocolate between two 30 x 40cm sheets of acetate and spread over the sheet, leaving a 1cm border or until 2mm-thick. Top each with a sheet of acetate and smooth over to remove air bubbles with a ruler. Place in the freezer weighted with a biscuit sheet to prevent curling until set.

  • To Assemble the Cake:

  • 1.

    Brush one side of each layer of sponge with the Kirsch syrup.

  • 2.

    Using a round cake plate smear a tablespoon of mousse on the base then top with a sponge layer. Place a 20 cm ring mould over the sponge.

  • 3.

    Remove the jellies from the fridge. Run a palette knife around the edge of one jelly then gently lift a corner and invert onto centre of sponge layer. Peel away the go between.

  • 4.

    Top sponge and jelly layer with 1½ cups of mousse. Using a cranked spatula spread to make an even layer around 1.5cm thick. Push one third of the cherries into the mousse.

  • 5.

    Top with a second ring mould. Repeat two more times with sponge, jelly, mousse and cherries. Place a final layer of sponge on top and press down gently to level the cake.

  • 6.

    Place the cake in the freezer for 15 minutes then take out and blow torch lightly around the outside of the ring – just enough to loosen and remove the ring moulds. Cover the top and sides with a thin layer of mousse. Place in the freezer for a further 10 minutes to set.

  • 7.

    Meanwhile, for the chocolate tiles, peel the top sheets of acetate from chocolate sheets and working very quickly, break the chocolate in half horizontally and then into tiles slightly taller than the cake. Place on a chilled tray (reserve left over broken chocolate pieces to garnish the top).

  • 8.

    Working quickly (or chocolate will melt from heat in hands); press chocolate tiles to side of cake and decorate with ribbon. Smash the remaining chocolate into smaller pieces and cover the top of the cake. Dust with cocoa.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 370kj
  • Fat Total 24g
  • Saturated Fat 13g
  • Protein 5g
  • Carbohydrate 35g
  • Sugar 28g
  • Sodium 35mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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