Naked black forest gateau
- For the filling
- 350g pack Frozen for Freshness Morello Cherries
- 100ml Bols Cherry Brandy Liqueur
- For the cake
- 350g softened butter, plus extra for greasing
- 350g caster sugar
- 6 eggs
- 250g self-raising flour
- 100g cocoa powder
- 60ml milk
- To decorate
- 400ml double cream
- 2tbsp icing sugar
- 200g fresh cherries
Soak the cherries in the liqueur for at least 1 hr – or ideally overnight.
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm cake tins. Beat the butter and sugar together until fluffy, then whisk in the eggs, one by one. If the mixture looks as if it has split, add 1-2tsp of the flour as you go.
Fold in the flour and cocoa, and stir in the milk. Divide the mixture between the 3 tins. Bake for 25 mins – a skewer inserted in the sponges should come out clean. Cool for 5 mins in the tins, then transfer to a wire rack to cool completely.
Just before serving, whip the cream and icing sugar until it just comes together in very soft peaks. Don’t overwhip or it will become grainy. Strain the soaked cherries, reserving the brandy.
Place one of the sponges on a cake stand. Drizzle with one third of the brandy then spread one third of the whipped cream right to the edges. Dot with half of the soaked cherries, then add another sponge. Repeat with the brandy, cream and remaining soaked cherries, then add the final sponge. Drizzle with the remaining brandy, then spread the top with the cream and, using a large spatula, scrape around the sides until smooth.
Decorate with the fresh cherries. Serve immediately or chill until required.