Black Forest Adventures – Chocolate Cherry Cake

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

water

icing sugar and/or cocoa powder for dusting

Method:

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!)

Calorie Count :: New Recipe

Sponge recipe adapted from Nigella Lawson

Advertisements
This entry was posted in Cakes, Chocolate and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s