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Black Forest brownie tower

A spectacular Black Forest brownie tower, where rich, fudgy chocolate layers meet pillows of softly whipped cream. Dripping with sweet cherry jam and crowned with syrupy black cherries, this decadent chocolate dessert creates an irresistible, melt-in-the-mouth experience perfect for your next celebratory feast.

Prep:1-2 hours
Cook:10 to 30 mins
Serves:16
Dietary:Nut-free, Vegetarian
By Kate Jenkins
From Saturday Kitchen Recipes

Black Forest brownie tower

This spectacular Black Forest brownie tower is a truly indulgent treat, falling into the Nutri-Score E category due to its rich butter, generous double cream, and high sugar content. Enjoy this dessert as an occasional showstopper rather than an everyday snack.

Estimated Nutrition (per serving): 540 kcal, 38g fat, 48g carbs, 39g sugars, 3g fibre, 5g protein.

Equipment

Ingredients

For the brownie

  • 350g unsalted butter, cut into pieces
  • 200g dark chocolate (70% cocoa solids), broken into small pieces
  • 600g caster sugar
  • 1 tsp vanilla extract or paste
  • 200g plain flour
  • 1 tsp baking powder
  • 6 free-range eggs

To serve

  • 370g jar whole black cherries in syrup or kirsch
  • 8 tbsp cherry jam
  • 600ml double cream
  • 100g dark chocolate (70% cocoa solids)

Customise

  • Swap the black cherries for fresh raspberries if you prefer a sharper, tangy fruit contrast.
  • Exchange the cherry jam for a luscious raspberry conserve or blackberry preserve.
  • Replace 50g of the plain flour with cocoa powder for an even deeper, darker chocolate sponge.
  • Use milk chocolate instead of dark chocolate for the decorative curls to add a sweeter finish.

Method

Preparation and Batter (15-20 minutes)

  1. Preheat your oven to 180C (160C Fan/Gas 4) so it reaches the perfect temperature while you work, and line two 20cm round baking tins with non-stick baking parchment to ensure your layers release beautifully.
  2. Melt the butter gently by placing it into a large heavy-based saucepan over a medium heat. Stir continuously as it melts, keeping a close eye on it so it does not catch and burn.
  3. Stir in the chocolate once you turn the heat down to low, using a flexible spatula to blend everything until you achieve a smooth, gorgeously glossy chocolate mixture.
  4. Mix in the sweet ingredients by taking the pan off the heat, then completely and thoroughly blend in the caster sugar and vanilla extract.
  5. Fold in the dry goods by adding the plain flour and baking powder, stirring gently until you form a fine mixture that resembles breadcrumbs, ensuring no hidden lumps of flour or sugar remain.
  6. Whisk the eggs in a separate bowl for about 20 to 30 seconds until they turn wonderfully light and frothy.
  7. Combine the batter by using a large metal spoon to carefully fold the whisked eggs through your chocolate mixture, working lightly to keep as much air in the bowl as possible so you end up with a smooth, velvety batter.

Baking and Cooling (1.5 to 2.5 hours including resting)

  1. Divide the batter evenly between your prepared baking tins, smoothing it out over the bases so your cakes bake flat and even.
  2. Bake the brownies for 25 to 30 minutes. You know they finish baking when the edges set nicely and the centre rises with a slight crack, even if it looks a tiny bit soft. Test the centre with a cocktail stick—if it comes out coated in smooth chocolate, leave them in for a few more minutes; if it emerges with just a few small clumps of batter, take them out for a perfect fudgy texture.
  3. Cool the brownies completely in their tins on a wire rack for 1 to 2 hours. This generous resting time prevents them from crumbling when you remove them.

Assembling the Tower (10-15 minutes)

  1. Build the base by placing one of your fully cooled brownie rounds onto a beautiful serving plate.
  2. Drizzle the syrup by spooning 4 tablespoons of the reserved cherry syrup straight from the jar over the brownie base to soak in that lovely flavour, then use a spatula to spread the cherry jam evenly across the top.
  3. Whip the cream in a medium bowl using an electric whisk just until it holds stiff, luscious peaks.
  4. Layer the cream by spreading half of it generously over the cherry jam base, then carefully place the second brownie round right on top. Spread the remaining whipped cream thickly over the upper tier.
  5. Decorate the tower by working directly over the cake with a vegetable peeler, dragging it down the side of your solid dark chocolate block to create beautiful chocolate curls, then lovingly arrange the reserved black cherries on top to finish.
  6. Slice and serve using a sharp chef’s knife that you dip into hot water and immediately wipe dry, ensuring you get perfect, clean slices of your magnificent dessert.

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