Black Forest Gateau

This is an old favourite cake that is extremely delicious served as either a dessert or a coffee accompaniment.

Ingredients

Instructions

1. Preheat the oven to moderate 180°C (360°F/gas mark 5). Brush a deep, 20cm (8 inch) round cake tin with oil. Line base and sides with paper; grease the paper with oil.
2. Using an electric beater, beat butter and sugars in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until well combined.
3. Transfer the mixture to a large mixing bowl. Using a metal spoon fold in the flour, followed by buttermilk. Then fold in cocoa powder followed by the oil and finally fold in bicarbonate of soda.
4. Stir in till just combined and mixture is smooth. Pour the mixture into the prepared tin; smooth the surface.
5. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave cake in tin to cool for 10 minutes before turning out onto a wire rack to cool.
6. To assemble the cake: Using a serrated knife, cut the cake horizontally into three layers. Place the first layer onto the serving plate. Spread with one third of the cream. Top with half the cherries. Continue layering the cake, cherries and cream until you end up with cream on top.
7. Beat the extra butter with electric beater until light and creamy. Add chocolate and beat until smooth. Spread evenly around the sides of the cake. Pipe rosettes around the outer top edge of the cake. Decorate with cherries and chocolate curls.

Cooking Times and Serving Sizes

Serves: 6 ro 8 People
Preparation Time: 1 Hour & 20 Minutes
Cooking Time: 45 Minutes
Difficulty Level: Medium