![]() When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take off the lining paper and leave the cakes to cool. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended.ĭivide the batter between the prepared cake tins and spread it out evenly with a rubber spatula.īake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment. If the chocolate starts to harden while you are piping, seal the tip with a little tape, place the piping bag in a bowl and microwave for a few seconds.Preheat the oven to 190☌/375F/Gas 5. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. Top with another sponge layer and continue until you have three layers of cherries and cream. Divide one half of the cream into thirds and spread one third over the cherry mix. Spread one third of the cherry mix over the sliced sponge. Divide the cream in half, setting aside one half for the sides and top of the cake.Ĭut each sponge into 2 layers using a long sharp knife. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. ![]() Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. ![]() 250g/9oz plain chocolate (about 46% cocoa solids). ![]() 2 x 390g jars black cherries in kirsch (500g/1lb 2oz drained weight).You can’t beat a classic cake – and Mary’s crowd pleasing chocolate gâteau makes a wonderful make-ahead dessert for special occasions.īy Mary Berry From The Great British Bake Off Quick recipe finder Mary’s Black Forest gâteau ![]()
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