Black Forest Gateau

Prep time: 1.5 hrs | Serves: 8-10

Ingredients:

For the Chocolate Sponge

• 200g caster sugar

• 200g unsalted butter, softened

• 4 eggs (200g)

• 160g self-raising flour

• 40g cocoa powder

• 5g baking powder

• 2g sea salt

• 20g milk

For the Cherry Filling

• 350g cherries (fresh, frozen or jarred), pitted

• 60g caster sugar

• 15g cornflour

• 20g Kirsch or dark rum (optional)

• 20g water

For the Cream

• 400g double cream

• 30g icing sugar

• 5g vanilla extract

To Decorate

• 80g dark chocolate, shaved

• 12 whole cherries

Method:

1. Preheat your oven to 180°C. Grease and line two 20cm cake tins.

2. Place the butter and caster sugar into a bowl and whisk until pale and fluffy.

3. Add the eggs one at a time, whisking well after each addition.

4. Sift in the flour, cocoa, baking powder and salt. Fold gently, then mix in the milk until smooth.

5. Divide between tins and bake for 25–30 minutes until springy. Cool completely.

6. Meanwhile, place the cherries, sugar, cornflour and water into a small pan. Cook gently until thick and glossy. Stir in the Kirsch or rum. Cool fully.

7. Whisk the cream, icing sugar and vanilla to soft peaks.

8. Slice each sponge in half horizontally to make 4 layers.

9. Layer sponge → cherry syrup → cream → repeat. Finish with cream on top.

10. Cover the sides with cream and press on chocolate shavings.

11. Decorate with whole cherries. Chill for at least 1 hour before slicing.

12. Taste and adjust next time if needed — more cherries, more booze or more chocolate to suit your palate.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Serve chilled for clean slices and maximum drama.