It’s Great British Bake Off time again! I am going to try and bake along with the series doing as many weeks as I can, like I have done with the previous two series with Jenny from Mummy Mishaps. The first week was cakes and the contestants had to make a Maderia cake, a walnut cake and a Black Forest Gateau. To go with these themes, I decided to make a Black Forest Ring Cake with my new Ring Cake Tin from meincupcake.de which I have been sent to review. I was very impressed with the tin as it was very strong and I think it will last me years if I look after it properly. The only negative with it is that it cannot go in the dishwasher which is a bit annoying but I am assuming it may affect it’s non- stick quality if it does. I also received a cake turntable for review which I used to make piping the cream on my Black Forest Cake easier. This seems very study too and will come in very useful when I have to make a fully iced cake again later in the year.
Anyway, back to the cake. The cake is a simple chocolate sponge with a tin of Black Cherries in the middle. However, I accidentally put too much cake mix in before adding the cherries and a little of bit of it got stuck in the tin which it why you can see some cherries exposed around the edge. Next time, I will only put a third of the cake mixture in and then add the tinned cherries before finishing off with the rest of the mixture. This is a child friendly cake as there is no alcohol in it but you could add some in the cake mix or the cream if you wanted too. I also used my cherry de-stoner to remove all the stones to make it even more child friendly. The cake was a massive hit at my local NCT coffee morning. Everyone loved it!
- 335g unsalted butter, softened
- 500g light brown sugar
- 5 eggs
- 375g self raising flour
- 75g cocoa powder
- 250ml milk
- 1 400g tin of black cherries in juice
- 150ml double cream, whipped to decorate
- Cherries, de-stoned to decorate
- Icing sugar, to decorate
- Preheat oven to 180 degrees C
- Spray a ring tin with cake release and set aside
- In a large mixing bowl, cream the butter and the sugar together using an electric hand whisk
- Then add in the eggs one at a time and whisk well until combined
- Gently fold in the flour and the cocoa powder and add in the milk. Mix gently to combine
- Pour one third of the mixture into the tin, then pour in the black cherries, creating a ring in the middle of the cake. Top with the rest of the cake mixture and level with a spatula
- Place in the preheated oven for 70 minutes or until a knife inserted into the cake comes out clear. Allow to cool in tin for 20 minutes and then gently remove onto serving plate/board.
- Once the cake has cooled completely, decorate with the cream, icing sugar and cherries. Eat and enjoy!
For more ring cake recipes, please see:
Chocolate Chiffon Bundt Cake by Lovely Appetite
Orange and Chocolate Bundt by Tin & Thyme
Amaretto Tea and Marzipan Bundt Cake by Sew White
Caramelised White Chocolate & Carrot Bundt Cake by The Crafty Larder
Courgette Bundt Cake by Lancashire Food
Lemon Rosemary Olive Oil Cake by Elizabeth’s Kitchen Diary
Thai Ginger Cake by Fuss Free Flavours
I was sent the ring cake tin and cake turntable for the purposes of this review. All opinions are my own. I was not required to write a positive review