Black Foreat Gateau

PennyBy Penny    

December 2, 2015


200g butter

200g caster sugar

4 eggs

175g SR flour

25g Cocoa powder

Dash of vanilla extract

Up to 2 tblspn milk

Can or jar of morello cherries

A little Kirsch ( optional )

50g grated dark chocolate

500ml double cream

1 tspn vanilla bean paste or seeds from 1 vanilla pod

2 tblspn a black cherry jam


1Heat oven to 180C

2Grease and line 2 7" cake tins

3Put the butter , sugar , eggs ,flour, vanilla extract and sifted flour and cocoa powder and milk into a large bowl

4Mix all the ingredients .

5Divide the mixture between the 2 cake tins . Level off the top and bake for about 20 minutes or until well risen .

6Cool on wire racks

7Meanwhile whisk the cream and vanilla paste

8Take out a little cream and fold some of the cherries through it

9Poke a few holes in the sponges and sprinkle on a little kirsch ( if using ) or juice from the cherries

10Spread 1 of the cakes with the jam and the other with the cream/cherry mix

11Sandwich the cakes together

12Smooth cream around the sides of the cake . Roll the cakes on the grated chocolate

13Spread more cream on the top sprinkle with a little more chocolate

14Pipe some cream swirls on top of the cake and decorate with more cherries

15Chill before serving