Retro Black Forest Gateau

By SmedleyBooBoo

Ingredients

• For the chocolate sponge:
• * In a large bowl or mixer beat 150g/6oz butter with 150g/6oz of granulated sugar until light and fluffy.
• * Add three eggs to the mix and beat well.
• * Gently mix in 150g/6oz self raising flour, replacing two tablespoons of the flour with cocoa powder.
• * Pour into a greased and lined round baking tin (approx 25cm), bake at gas 4/350f/180c for around an hour or until a skewer comes out clean.
• * Leave to cool completely before slicing into three layers.
• For the filling:
• * Whip 1 pint of whipping or double cream until it holds stiff peaks, be careful not to over-whip.
• * Drain three 400g cans of cherries in juice reserving the juice.
• * Mix two thirds of the reserved juice with a heaped tablespoon of cornflour and a splash of brandy. Heat gently in a saucepan until the liquid has clarified and thickened. Cool completely.
• * To make the syrup bring the remaining juice to the boil in a small pan, adding sugar to taste and a splash of brandy. Reduce by half.
• For the chocolate edging:
• * Line a baking tray with cling film then melt 250g of good dark chocolate.
• * Spread the molten chocolate over the cling film to form a thin layer.
• * Leave to set the break into shards.

Details

Adapted from cyclingcook.blogspot.com

Preparation

Step 1

To construct the cake:

* Place the first layer of the cake on the plate or stand you intend to serve it from (it will be impossible to move later).
* Drizzle with one third of the syrup.
* Add one third of the cream.
* Then add one third of the cherries.
* Finally spoon over one third of the thickened juice.
* Repeat with the remaining layers.
* Place the chocolate shards around the edge for decoration.
* Admire your cake!