Black Forest Gateau

1 x 425g (15oz) Tin black cherries, pitted, drained, liquid reserved
450ml (¾ pint) Double Cream
400g (14oz) Chocolate Buttercream
140g (5oz) Caster Sugar
90g (3oz) Plain Flour
90g (3oz) Plain Chocolate
20g (¾oz) Cocoa Powder
3 Eggs
3-4 tbsp Kirsch or Brandy
2 tsp Arrowroot

Pre-heat oven to 190°C; 375°F: Gas 5.
Grease a 23cm (9 inch) round baking tin and line with buttered greaseproof paper.
Whisk together the eggs and sugar until thick and creamy.
Add the beaten eggs gradually with a little of the sieved flour.
Fold in the remaining well sieved flour and cocoa powder.
Pour the mixture into the prepared baking tin.
Bake for 25-30 minutes or until well risen and firm to the touch.
Turn out and cool on a wire rack.
Mix 150ml (¼ pint) of the liquid with the arrowroot.
Slowly to bring the boil, stirring continuously and boil until clear and thickened.
Reserve 8 cherries for decoration, halve the remainder, add to liquid, remove from heat and allow to cool.
Whip the cream until to piping consistency and place 4 tablespoons into a piping bag with a large star nozzle.
Split the cake into three layers horizontally.
Spread the first layer with some of the whipped cream and half of the cherry mixture.
Top with the second layer of cake, sprinkle with the Kirsch (or Brandy), then spread with some of the chocolate buttercream and the remaining cherry mixture.
Top with the final layer of cake.
Cover the sides with the remaining of the chocolate buttercream.
Shave the chocolate into curls and press around the side of the cake.
Spread the remainder of the whipped cream over the top of the cake.
Pipe the top with 8 whirls of cream and decorate with cherry on each whirl.
Chill for 2-3 hours, before serving.

Baking Recipes

Black Forest Gateau