Make this holy moly Black Forest ice cream cake

If you’ve ever been cherry picking (and could speak Stone Fruit) you would have heard every little cherry secretly wishing to be used in a Black Forest cake. Why? Because it’s only the very best thing for a cherry to become. We decided to give cherries from farms like Klondyke Cherry Farm a far better dream and created a summery spin on the popular gâteau, fit for a southern hemisphere Christmas. Can you say holy moly?


Originally known as a Schwarzwalder Kirschtorte, named after the cherry liqueur from the region and not the mountain range, this cake is one to have graced many Kaffeestuben the world over. Our version contains no alcohol though, so everyone can share this cherry laden treat.


Prep time: 3½ hours plus freezing overnight | Cook time: 30–35 mins | Serves: 8–10

For the cake:
90g flour
100g castor sugar
2 Tbsp cocoa
½ tsp baking powder
A big pinch of bicarbonate of soda
1 egg
2 Tbsp milk
3 Tbsp oil (sunflower or canola)
4 Tbsp boiling water (if you want to experiment with cherry liqueur, experiment with replacing 2 Tbsp water with the liqueur)
1 box of chocolate Oreos or any choc-cream biscuits (the full carton, so all the individually wrapped packets in one box)

For the condensed milk ice-cream:
2 x 250ml tubs cream
3 egg whites
1 tin condensed milk
1 tsp vanilla extract
1 vanilla pod, seeds scraped
Zest of 1 lemon
1 tin cherries, drained, or 250g fresh cherries (de-stoned and drained)
Frozen mixed berries, to serve: a mixture of cherries, raspberries and blueberries


1. Preheat the oven to 180ºC.
2. Line a 20cm spring form baking tin (or for a deeper cake use a loose base deep dish pan) with baking paper or spray well with oil.
3. Mix together the cake ingredients and whisk until you have a smooth consistency.
4. Remove the Oreos from the packet and place them in a large bag. Bash with a rolling pin until they break up to a coarse rubble like texture.
5. Mix the Oreos into the cake mixture, spoon it into your baking tin and pop it in the oven. Bake the cake for 30–35 mins until it’s springy to the touch and cooked through.
6. Allow it to cool to room temperature and then place in the freezer. It should start to freeze up after 45 minutes which will help in cooling and freezing your ice cream layer.
7. To make the ice cream filling: beat the cream until soft peaks form. In a separate bowl, beat the egg whites until they are stiff and glossy. Fold the condensed milk and egg whites into the cream mixture, along with the vanilla extract and lemon zest. Divide the mixture into 2 equal batches and stir the tinned or fresh cherries through the one batch.
8. Take the chocolate cake base out of the freezer, and – working quickly – layer the cherry mixture over the chocolate base, then place it back in the freezer to set.
9. Put the remaining vanilla ice cream in the fridge whilst you wait for the cherry layer to set.
10. After about 2 hours, remove the cake tin and pour the vanilla mixture over the cherry mixture.
11. Place it back in freezer and leave for at least 6 hours or overnight, to set.
12. Remove from the freezer about 15 minutes before serving. Lift out of the springform tin, top with frozen berries and serve.



If it’s a warm day, don’t be worried when the ice cream starts melting, the cake base will absorb it right up. This truly is one of the ultimate desserts, one we would down our tools and raise our forks for in no time.