Add the vanilla extract and hot water and beat till smooth.Ħ For chocolate shards, pour melted chocolate on to a large piece of baking parchment and spread to 1mm thickness with a spatula. Sieve together the icing sugar and cocoa and gradually beat into the butter. Pour the sauce over the cherries in the bowl.ĥ For the chocolate buttercream: Using an electric whisk, beat the butter to a soft, creamy consistency. Simmer for a few minutes to allow the mixture to thicken. Bring to a boil, add the kirsch (if using). Stir over a medium heat, then add in the cornflour. Place the juice from only one can of cherries into a saucepan with the 50g caster sugar. Set aside some extra cherries for decorating the top of the cake. Once baked turn out on to a wire rack (for a single cake divide into three layers once cooled).Ĥ For the cherry syrup: While reserving the cherry juice, place the cherries from the tin in a bowl (pit the cherries if not already pitted). Transfer to the middle shelf of a preheated oven and bake for 20-25 minutes for individual cakes (or 50-60 minutes for one large cake). Divide the batter evenly between three lined cake tins (or one cake tin). Gently fold the sieved ingredients into the whisked egg mixture. Grease and base line three separate sandwich cake tins (or fully line a single 20cm high sided cake tin).Ģ Using an electric whisk, in a large mixing bowl, whisk together the eggs and sugar, until doubled in size and pale in colour.ģ Sieve together the flour, bicarbonate of soda, salt and cocoa powder.
#Black forest gateau ingredients plus#
Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle set aside. Brush with syrup (you may have a little syrup left). Spread a little more cream over the cherries, then top with the final sponge, upside down, to give an even, flat top.
Spread over a layer of the kirsch cream, about 1cm (½in) deep. Sandwich together with a second sponge and brush again with the syrup. Brush the sponge with some of the syrup spread over the raspberry preserve. Place a little kirsch cream on a serving plate and secure one of the sponges on top. To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
To make the syrup, put 200ml water and the sugar in a pan bring to the boil for 5 minutes. Shave the block of chocolate using a potato peeler or by scraping the blade of a kitchen knife across the surface. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely. Stir in the melted butter.ĭivide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Sift the cocoa powder and flour together, then fold in. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail – it will take about 10 minutes. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper. Preheat the oven to 180☌, fan 160☌, gas 4. Bake the cakes a day ahead and store in an airtight tinįirst, make the sponges.
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