Black Foreat Gateau

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 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

1

Heat oven to 180C

2
3
4
5

Grease and line 2 7" cake tins

6
7
8

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

9
10
11
12

Mix all the ingredients .

13
14
15

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

16
17
18

Cool on wire racks

19
20
21
22

Meanwhile whisk the cream and vanilla paste

23
24
25
26

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

27
28
29
30

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

31
32
33
34

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

35
36
37
38

Sandwich the cakes together

39
40
41
42

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

43
44
45
46

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

47
48
49

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

50
51
52
53

Chill before serving

Category

Ingredients

 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

Directions

1

Heat oven to 180C

2
3
4
5

Grease and line 2 7" cake tins

6
7
8

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

9
10
11
12

Mix all the ingredients .

13
14
15

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

16
17
18

Cool on wire racks

19
20
21
22

Meanwhile whisk the cream and vanilla paste

23
24
25
26

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

27
28
29
30

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

31
32
33
34

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

35
36
37
38

Sandwich the cakes together

39
40
41
42

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

43
44
45
46

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

47
48
49

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

50
51
52
53

Chill before serving

Black Foreat Gateau