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GSABO - S2- Ep1 - Recipes

Cait's Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Chocolate cake:

  • 2 eggs
  • 125ml vegetable oil
  • 500ml castor sugar
  • 410ml cake flour
  • 7ml bicarbonate of soda
  • 2ml baking powder
  • 250ml cocoa powder
  • 5ml salt (fine)
  • 2.5ml vanilla essence
  • 250ml buttermilk
  • 5ml instant coffee
  • 250ml water (boiling)
  • 70g dark chocolate (55%)

Chocolate glaze:

  • 350g castor sugar
  • 120g cocoa powder
  • 280g water
  • 210g cream
  • 20g gelatine (leaf)

Cherry gel:

  • 4 tins pitted black cherries
  • 157g white sugar
  • 10g agar agar
  • 270g water
  • 170g water

Chocolate ganache:

  • 300g dark chocolate (55%)
  • 125ml cream

White chocolate mascarpone cream:

  • 250g mascarpone
  • 125ml double thick cream
  • 75g white chocolate (28%)
  • 20ml Kirsch liqueur
  • 250ml Whipping cream

Garnish:

  • 180g fresh cherries, pitted
  • 100g walnuts, diced
  • 20g white chocolate (28%)
  • 20g dark chocolate (55%)

Preparation method

Chocolate cake:

  • Line the bottom of 3 x 20cm non-stick cake tins and preheat the oven to 160 C
  • Beat eggs until ribbon stage
  • Sift together the sugar, flour, bicarb, baking powder, cocoa, and salt
  • Mix together the instant coffee, boiling water and dark chocolate
  • Whisk the vanilla and the buttermilk until smooth
  • On low speed, add the vegetable oil to the beaten eggs in a steady stream
  • Pour in the buttermilk mixture and then the coffee mixture
  • Fold in half of the flour mix and stir well until fully incorporated
  • Add the remaining flour mix and ensure it is fully incorporated
  • Pour a third of the batter into each cake tin (about 420g in each)
  • Tap out any visible air bubbles
  • Bake for 45-50 minutes, checking with a skewer when done
  • Allow to cool on a wire rack in the tin

Chocolate glaze:

  • Place the sugar in a bowl, sieve the cocoa powder over it and then make a well
  • Pour in the water, continuously stirring, to make a paste
  • Combine the paste and the cream and boil for 3 minutes
  • Meanwhile, soak the gelatine leaves in cold water until soft
  • Squeeze excess water from the gelatine, then add to chocolate mixture to dissolve
  • Strain, allow to cool, skimming any bubbles
  • Microwave in a short burst (when needed for assembly) then transfer to jug for pouring

Cherry gel:

  • Make the cherry puree by cooking down the cherries and then strain
  • Weigh out 457g of the cherry puree
  • Mix together the sugar and agar-agar
  • Boil the 270g of water and add the agar-agar and sugar mix, whisking until thick
  • Add to the puree with 170g of water
  • Blitz until a smooth mix forms and strain again
  • Allow to set, then blitz again, set aside in the fridge until needed

Chocolate ganache:

  • Melt the chocolate and cream together
  • Set aside until needed

White chocolate mascarpone cream:

  • Beat the mascarpone and double thick cream together
  • Melt the white chocolate and add the mascarpone mixture with the Kirsch
  • Whip the cream and fold into the mascarpone mixture
  • Set aside in the fridge until needed

Garnish:

  • Melt the chocolates separately
  • Dip the 3 cherries in white chocolate, almost to the top, allow to set
  • Then dip in the dark chocolate, to about half way, then allow to set
  • Dice up the rest of the cherries and then add the diced walnuts

Assembly:

  • Place the first cake on a cake board, place a dollop of the chocolate ganache in the centre
  • Spread half of the cherry gel over first layer of cake
  • Spread just less than half of the mascarpone cream over the gel
  • Place the second cake layer on top and then repeat
  • Create a smooth and flat crumb coat over the entire cake with remaining cream
  • Place the cake in the freezer until the crumb coat is well set and hard
  • Ice with Ganache then return cake to the freezer until Ganache is set
  • Warm the glaze until pouring consistency
  • Working quickly, pour the glaze over the cake