Desserts
International
InternationalBlack Forest Gateau
The retro chocolate-and-cherry showstopper shown three ways. The basic uses a boxed sponge and tinned cherries, while the ultimate bakes a kirsch-soaked genoise layered with fresh macerated cherries and chocolate ganache.
Vegetarian
Nut-free
Contains alcohol
Better version
A made-from-scratch chocolate sponge with kirsch-spiked cream and frozen black cherries.
Per serving£1.18
Total cost£9.40
Time1 hr 10 min
Ingredients for 8
- Sponge
- 200 g self-raising flour
- 50 g cocoa powder
- 200 g caster sugar
- 200 g butter , softened
- 4 eggs
- Filling
- 400 g frozen black cherries , defrosted
- 3 tbsp kirsch
- 400 ml double cream
- 2 tbsp icing sugar
- Decoration
- 100 g dark chocolate , shaved
Method
- Cream the butter and sugar, beat in the eggs, then fold in the flour and cocoa and bake in two tins at 180C for 30-35 minutes.
- Warm the cherries with a tablespoon of kirsch until syrupy, then cool.
- Whip the cream with the icing sugar and remaining kirsch to soft peaks.
- Brush the cooled sponges with cherry syrup, then layer with cream and cherries and sandwich.
- Cover the cake in the remaining cream and finish with dark chocolate shavings and a few whole cherries.
Equipment
- 2 sandwich tins
- electric whisk
The three ways, side by side
Budget
Boxed chocolate cake mix, tinned cherries and squirty cream for an easy crowd-pleaser.
Better
A made-from-scratch chocolate sponge with kirsch-spiked cream and frozen black cherries.
Ultimate
A kirsch-soaked chocolate genoise layered with fresh macerated cherries, ganache and Chantilly.
