This is like a quick version of a black forest gateaux. Its very easy and you’ll probably have all the ingredients in the store cupboard. The batter is made in seconds all in a food processor or hand mixer!
I made this one for Jess to take to work. She said it was gone before the end of the day! Always a good sign!
Ingredients: Serves 8
For the cake:
200g plain flour
100g caster sugar
100g light soft brown sugar
1 tsp baking powder
1/2 teaspoon bicarbonate of soda
40g cocoa powder
175g soft margarine
2 egg replacements
2 tsp vanilla extract
150ml soured soya milk or yoghurt
For the filling and syrup:
1 tin (410g) cherries in syrup (red or black)
300ml whipped coconut cream
2tbsp icing sugar
2tsp vanilla extract
icing sugar and/or cocoa powder for dusting
Make the cake:
- Preheat the oven to gas mark 4/180°C and line the base of two 8inch sandwich cake tins
- Put all the cake ingredients into a food processor and process until you have a smooth, thick batter. Alternatively mix all together in a freestanding mixer or with a hand-held mixer
- Divide between the two tins and bake for 25 minutes or until a skewer comes out without any wet batter, but some sticky crumbs are OK
- Remove from the oven and pierce all over with a skewer and pour over enough of the syrup (see below) so that there is not a puddle on top.
- Leave in their tins on a wire rack to cool and soak up the syrup
Make the syrup:
- Drain the tin of cherries over a bowl so that you reserve the syrup. Tip away about half of the syrup.
- Pick out 8 of the prettiest cherries to put on top of the cake – gently rinse under a calm tap and then pat dry on kitchen paper.
- Put the rest of the drained cherries to one side.
- Add 1 tsp vanilla and the icing sugar to the syrup and mix in followed by enough cold water to get a thin but not watery syrup – about the consistency of single cream
Assemble the cake:
- Whip the cream with 1tsp vanilla until you just get to stiff peaks then stop immediately so that the cream doesn’t split
- Carefully turn out the cakes onto a serving plate
- Pipe or spread over most of the cream over one of the cake layers
- top with the drained cherries and some reserved syrup if desired
- Top with the second cake
- Pipe 8 swirls of cream on top of the cake and top with the reserved cherries that were rinsed and dried
- Dust with icing sugar and cocoa and serve (it is normal for some of the icing sugar to dissolve as there is syrup on top of the cake!)
Sponge recipe adapted from Nigella Lawson