There is something undeniably classic about the combination of deep, dark chocolate and sweet, tangy cherries. If you’re looking for a crowd-pleaser that looks as good as it tastes, this Black Forest Tray Bake is exactly what your kitchen needs.
Whether you are baking for a weekend treat or a special occasion, this recipe delivers on both texture and flavour.
Why You’ll Love This Bake
This isn’t your average brownie. By incorporating dried sour cherries into the batter, you get little pockets of intense flavour in every bite. The addition of instant coffee also helps to deepen the chocolate notes, creating a rich, sophisticated base. Finished with a silky dark chocolate glaze and adorable hand-piped buttercream “stems,” this tray bake is a total showstopper.
Ingredients
For the Base:
250g unsalted butter, softened (plus extra for greasing)
1 tbsp instant coffee powder
350g light brown soft sugar
4 medium eggs
75g cocoa powder
100g self-raising flour
1 tsp cherry essence (optional, but recommended for that classic profile)
100g dried sour cherries, chopped
For the Topping:
200g dark chocolate (60% minimum cocoa solids)
25g unsalted butter, softened
50g icing sugar
Green food colouring gel
20 glacé cherries, halved
Method
1. Preparation
Start by preheating your oven to 180°C/160°C fan/gas 4. Grease a 30 x 20cm cake tin and line it with parchment paper to ensure an easy release later. Mix your instant coffee with 2 tablespoons of boiling water and set it aside to cool.
2. Mixing the Batter
Cream the butter and sugar together for about 5 minutes until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate them well after each addition. In a separate bowl, whisk together the cocoa powder and flour. Stir the cherry essence and cooled coffee into your butter mixture, then fold in the dry ingredients followed by the chopped dried sour cherries.
3. The Bake
Spoon the batter into your prepared tin and level the top with the back of a spoon. Bake in the centre of the oven for 30–35 minutes, or until a skewer inserted into the middle comes out clean. Let it cool completely in the tin before moving on to the topping.
4. The Finishing Touches
Melt the dark chocolate (using a microwave or a bain-marie) and spread it in an even layer over the cooled brownies. While the chocolate sets, mix the butter, icing sugar, and a few drops of green food colouring to create your buttercream. Once the chocolate has set, cut the tray into 20 squares. Place two glacé cherry halves on top of each square and use the green buttercream—fitted with a writing tip nozzle—to pipe the cherry stems.
Have you given this Black Forest Tray Bake a try? I’d love to hear how yours turned out—let me know in the comments below!
Key ingredient Shopping
Sour cherries
Cherry essence
Chocolate
Cherries
This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases
LCChaosandhome 