We’ve turned the retro classic into a traybake cake that’s soaked with kirsch syrup! If you want to make this cake booze free, then use tinned cherries in syrup instead.
Cherry and chocolate is a match made in heaven! So give this black forest gateau a go this festive season.
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Yields:
16 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
397
Ingredients
For the cake
250g
unsalted butter, softened, plus extra to grease
175g
self-raising flour
75g
cocoa powder
250g
caster sugar
5
medium eggs, lightly beaten
2tsp.
vanilla extract
3Tbsp.
milk
For the topping
370g
jar black cherries in Kirsch
300ml
double cream
3Tbsp.
icing sugar
1/2tsp.
cocoa powder
15g
milk chocolate
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 20.5 x 30.5cm (8 x 12in) rectangular roasting tin with baking parchment. Put all the cake ingredients into a large bowl with 50ml of just boiled water and beat with a handheld electric whisk until combined and smooth, about 30sec.
Step 2Scrape into prepared tin, smoothing to level. Bake for 35min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then lift on to a wire rack and leave to cool completely.
Step 3Drain the cherries, reserving the syrup. Put the syrup into a pan and simmer to reduce by 1/2.
Step 4As soon as the cake comes out of the oven, poke holes into the top using a skewer and drizzle over the syrup. Leave to soak and cool completely in the tin set on a wire rack.
Step 5Once the cake is cool, make the topping. In a large bowl, beat the double cream and icing sugar together, using a hand-held electric whisk, until the mixture just starts to thicken and form soft peaks.
Step 6Invert cake on to a serving board, peel off parchment. Spoon over the cream mixture and spread to level. Dust with cocoa powder and top with cherries. Using a y-shaped peeler, peel chocolate curls on to the top of the cake. Serve in slices.
Per serving:
Calories: 397
Protein: 5g
Total fat: 26g
Saturates: 16g
Carbs: 36g
Total sugars: 26g
Fibre: 1g
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Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
