This Black Forest Gateau is a classic dessert that combines layers of chocolate sponge cake with whipped cream and juicy cherries, all topped with a generous coating of chocolate shavings. This deliciously decadent cake is perfect for special occasions, bringing together rich chocolate and fruity flavours in an impressive presentation.
Ingredients
- 200g plain flour
- 200g caster sugar
- 50g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 200ml buttermilk (or milk with 1 tablespoon of vinegar, left to sit for 5 minutes)
- 100ml Wilson’s Foods Extra Virgin Olive Oil
- 1 teaspoon vanilla extract
- 200ml hot water
For the Filling and Topping:
- 400ml heavy cream, chilled
- 3 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 400g canned cherries, drained (reserve some juice for brushing)
- Optional 2 tablespoons cherry liqueur
- 100g dark chocolate, shaved and grated
Method:
-
Prepare the Chocolate Sponge Cake
Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake tins with parchment paper. -
Make the Cake Batter
In a large mixing bowl, sift together the flour, caster sugar, cocoa powder, baking powder, and baking soda. In another bowl, whisk together the eggs, buttermilk, Wilson’s Extra. Virgin Olive Oil, and vanilla extract until smooth. -
Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing gently. Slowly add the hot water and stir until the batter is smooth and well combined. The batter will be thin, which helps create a moist cake. -
Bake the Cakes
Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. -
Whip the Cream
In a mixing bowl, beat the chilled heavy cream, icing sugar, and vanilla extract until soft peaks form. Keep the whipped cream in the refrigerator until ready to assemble. -
Prepare the Cherries
If using Cherry liqueur, toss the drained cherries with the liqueur. Brush the cake layers with a little reserved cherry juice to add moisture. -
Assemble the Cake
Place one layer of chocolate cake on a serving plate. Spread a layer of whipped cream over the top, then arrange half of the cherries on the cream. Place the second layer of cake on top, and repeat with another layer of whipped cream and cherries. -
Add the Topping
Spread a final layer of whipped cream over the top and around the sides of the cake. Garnish with chocolate shavings or grated chocolate on top, and add a few cherries for decoration if desired. -
Chill and Serve
Refrigerate the cake for at least 1 hour to set. Slice and serve chilled.
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