This recipe features extra cream for extra luxury. Big in the '70s and now making a comeback, the Black Forest gateau is the perfect mix of cream, sponge and fruit. What a revival!
Ingredients
- 45ml (3tbsp) cocoa powder
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 5ml (1tsp) baking powder
- 4 large eggs
For the filling and decoration:
- 411g can morello cherries in syrup
- 5ml (1tsp) cornflour
- 45ml (3tbsp) cherry brandy
- 450ml (3/4pt) double cream
- 100g (4oz) plain chocolate, grated
WEIGHT CONVERTER
You'll also need:
2 x 20cm (8in) round sandwich tins
Method
- Preheat the oven to 180ºC, 350ºF or gas 4. Grease and base line the two sandwich tins with greaseproof paper.
- Blend the cocoa powder to a paste with 75ml (5tbsp) boiling water. Place the butter, sugar, flour, baking powder and eggs in a large bowl and beat well with an electric whisk until thoroughly blended. Beat in the cocoa paste.
- Divide the mixture between the cake tins and bake for 20-25 mins until well risen and the tops of the cakes spring back when lightly pressed with your finger. Leave in the tins for 5 mins, then turn out on to a cooling rack and leave to cool completely.
- Drain the cherries and reserve 90ml (6tbsp) of the syrup. Pour the reserved syrup into a small pan and heat gently. Blend the cornflour with 15ml (1tbsp) water and add to the pan. Boil for 1-2 mins until thickened. Add 15ml (1tbsp) of the cherry brandy and leave to cool.
- Slice each sponge cake in half horizontally. Sprinkle each sponge round with some of the remaining cherry brandy.
- Whip the cream until softly peaking. Reserve 8 whole cherries for the top of the cake and halve the rest. Spread cream over one sponge round and top with a few cherries and a little of the syrup. Top with another sponge round, more cream, cherries and syrup. Repeat once more and then top with the remaining sponge round.
- Spread the rest of the cream around the sides and over the top of the cake. Use a palette knife to press the grated chocolate into the cream around the side of the cake. Decorate the top with the reserved cherries and a little more grated chocolate.
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