After scouring black forest gateau recipes and getting the general gist I put my own version together, it went down a treat!
INGREDIENTS337g unsalted butter, plus extra for greasing
337g caster sugar
240g self-raising flour
97g cocoa powder
1 tsp baking powder
4 large eggs
FILLING340g (1 jar) of morello cherry jame
160g dried cherries
500ml double cream
50g grated dark chocolate
Fresh cherries, to decorate
- Preheat the oven to 190C/170C fan/gas 5. Grease and line 3 x 20cm sandwich tins with. I only own 2 tins so I put 2 cakes in, and reused one of the tins for the third!
- Put all of the cake ingredients in a bowl and mix on a high setting until you have a smooth thick mixture.
- Divide the mixture between the tins and smooth the top with a palette knife.
- Bake for 20-25 minutes or until the cakes are springy to touch and coming away from the sides of the tin. Cool in the tin for 10 minutes then turn out onto a wire rack leaving to cool completely.
- Put the jam and the cherries into a saucepan and place on a low heat until gently simmering. Cook for 6-8 minutes, occasionally stirring, until the jam has melted and the cherries are starting to swell. Leave to cool and set for 15 minutes.
- Once set, spread the cherry jam mixture onto two of the cakes, leave to cool completely. Meanwhile whip the cream until soft peaks start to form.
- Transfer one of the cakes with the cherry mixture on to a cake stand, dollop about three large spoonfuls of the whipped cream onto the cake, gently spreading. Repeat with the second cherry mixture cake. Then place the last cake on top.
- Spread the remaining whip cream onto the top layer, leaving a little behind for piping. Sprinkle the top with grated chocolate.
- Pip rosettes around the edge of the cake, again sprinkle with the chocolate. Tip the remaining chocolate into the centre of the cake. Alternately pop a cherry onto the rosette cream swirls.