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Black Forest Gâteau

Ingredients for 9 inch cake (12 generous portions)

The Cake:

  • 280g / 10oz self-raising flour
  • 70g / 2½oz cocoa
  • 5ml / 1 tsp baking powder
  • 350g / 12oz Stork margarine
  • 350g / 12oz caster sugar
  • 350g / 12oz (7) eggs

The Filling:

  • 175g / 6oz (approx) The Cherry Tree Morello Cherry Extra Jam
  • 350g / 12oz butter (at room temperature)
  • 700g / 1lb 8oz icing sugar
  • 5ml / 1 tsp pure vanilla extract
  • 175g / 6oz (approx) cherries, marinated in Kirsch syrup, plus 12 extra for decoration
  • 15ml / 1 tbsp Kirsch syrup
  • 28g / 1oz chunk of dark chocolate for decoration

    Method

    • Preheat oven to170℃/gas mark 3. Lightly grease and line two round 9" x 1" sandwich cake pans with baking parchment or greaseproof paper.
    • Sift together the flour, cocoa and baking powder.
    • Cream together the Stork and sugar until light and fluffy.
    • Add half the eggs. Whisk to combine. Add the remaining eggs with 2 tablespoons of the flour mixture and whisk well until combined and light. If the mixture starts to curdle, add a little more of the flour.
    • Sprinkle the remaining flour mix over the egg mixture and gently fold in with a spatula in a figure-of-eight motion. Divide the mixture between the prepared tins and bake for 35-40 minutes.
    • While the cakes are cooling, beat together the butter, icing sugar and vanilla extract until light and fluffy.
    • When the cakes are cold, remove the baking parchment and place one layer, bottom side uppermost on a serving plate.
    • Drain the cherries and brush the cake lightly with Kirsch syrup. Spread with a generous layer of The Cherry Tree Morello Cherry Extra Jam.
    • Carefully spread or pipe half of the vanilla butter cream over the jam. Evenly distribute the drained cherries over the butter cream and place the second cake on top.
    • Place enough butter cream to pipe 12 rosettes into a piping bag fitted with a large star shaped piping nozzle, and put to one side.
    • Brush the top of the cake with any remaining Kirsch syrup and spread with the rest of the vanilla butter cream.
    • Grate the dark chocolate over the top of the cake. Pipe 12 evenly distributed rosettes of butter cream onto the cake, and top each with a cherry.
    • Serve and enjoy!