Black forest gateau

Black forest gateau

This black forest gateau recipe is made with dark chocolate and cocoa for a deliciously rich sponge cake.

By , 21 September 2015
Black forest gateau
  • Ready in: 90 mins
  • Serves: 20
  • Price: 50p per serving
Nutritional Info
Each 116g serving contains
  • Fat 23.2
  • Sat Fat 12.8
  • Sugar 30.2
  • Salt 0.58
  • Cals 390
of your reference intake.
Typical energy values per 100g: 1408kJ/336kcal.
  • 100g Extra Special Ivory Coast Dark Chocolate (70% cocoa solids)
  • 175g plain flour
  • 1 level tsp bicarbonate of soda
  • 1 level tsp baking powder
  • 100g cocoa
  • 100g ground almonds
  • 200g butter, softened
  • 275g light soft brown sugar
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • 150ml buttermilk
  • 350g pack Asda Fresh From Frozen Morello Cherries
  • 75g granulated sugar
  • 300ml double cream
  • 1/2 x 340g jar Extra Special Cherry Conserve
  • Fresh red cherries (or black cherries), to decorate
  • 50g Chosen by you Dark Chocolate (50% cocoa solids), grated, to decorate
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 3 round tins, 20cm across. Line the bases with baking paper. Melt the chocolate in a bowl, over a pan of hot water - don't let the bowl touch the water. Set aside.

  • Sift the flour, bicarbonate of soda, baking powder and cocoa into a large bowl. Stir in the ground almonds.

  • In another large bowl, beat the butter, brown sugar and vanilla until pale and creamy. Beat in the eggs, one at a time, adding a spoonful of the flour mixture with the last one. Add the melted chocolate and combine.

  • Fold in the rest of the flour mixture and the buttermilk. Divide between the tins and bake for 25-30 minutes or until the tops spring back when pressed lightly. Leave to cool on a wire rack.

  • Put the frozen cherries in the pan with the granulated sugar. Cover and cook gently for 10 minutes - the fruit should release juice, so you don't need to add water. Tip into a bowl. Leave to go cold.

  • Whip the cream until it just holds its shape. Put oneof the sponges on a serving plate. Spread with half the cherry conserve and a third of the cream. Drain the cooked cherries and put half on top.

  • Put another sponge on top and repeat with the rest of the jam, another third of the cream and the cookedcherries. Top with the third cake. Dollop cream on top and decorate with cherries and grated chocolate.