Black Forest Cake - Made In An Instant Pot - A great Alternative Christmas Cake Or Desert
Prep Time40 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: Amercian
Calories: 510kcal
Author: Rosie
Ingredients
3eggs
5.2ozCherries150g
2.6ozCocoa Powder75g
¾teaspoonBaking Soda
¾TablespoonBaking Powder
2.6ozDark Baking Chocolate75g
5.2ozUnsalted Butter150g - leave out so the butter is warm
5.2ozCaster Sugar150g
4ozPlain flour115g
5.2ozWhite Chocolate150g
2tablespoonsCream
Instructions
Makes One 25 Fl Oz (750 ml) Container Full ( 75% full to allow for rising)
Wash and take the stones out of the cherries and cut in half
Cut out Parchment paper to the size of your bowl and bottom and sides
Using a brush cover the sides of the bowl with butter
Line the bowl with parchment paper
Gently brush another layer of butter on placed parchment paper - take care to hold it in place
Put the Baking Powder, Soda, Flour, and Cocoa through a sieve and work out or remove any lumps
Next, add the sugar and butter together, and mix in a mixer or hand beater until smooth and creamy - approximately 5 minutes
Break the eggs into a container and add one by one beating - with a little cocoa powder with each egg
Continue mixing for another 1-2 minutes per egg - remembering to scrape the sides of the bowl so all the ingredients are mixed well
Now add the last of the flour and cocoa and mix for a further 2-3 minutes - or by hand as we did folding the mix together (see video)
Now gently add the chocolate and cherries folding into the mix by hand (see the video)
Add into the bowl
Now cover the bowl with some parchment paper and we added a layer of foil - also with a fold/crease in it so it can allow for expansion if the cake rises too much
Make some foil handles to lower the bowling to the instant pot.
Put the trivet in the instant pot and add water, You want enough water so it is half way to three-quarters of the way up the cake bowl
Cook for 80 minutes with quick release pressure
Take out and test with a skewer test it is done inside
Let it cool a little and then tip out carefully of the bowl ready for decorating
Decorating
Melt 3 oz ( 80 gm) of white chocolate with 0.65 oz gram (20) of cream and warm slightly so the chocolate melts and stir well, let the mixture cool a bit and tip over the top of the cake.
Add any other garnish you like, we added cream and fresh blackberries with som shaved chocolate ( see video)