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GSABO - S2- Ep1 - Recipes

Earl's Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Chocolate sponge:

  • 340g castor sugar
  • 340g butter, unsalted
  • 6 eggs
  • 240g flour, self-raising, sifted
  • 100g cocoa powder

Cherry filling:

  • 2 tins black cherries, drained
  • 2 tbsp Kirsch liqueur

Chocolate ganache:

  • 200ml double cream
  • 200g dark chocolate

Cream:

  • 750ml double cream
  • 250ml whipping cream
  • 2 tbsp icing sugar

Assembly:

  • 100g dark chocolate
  • 150g white chocolate
  • 24 fresh cherries, with stalks
  • 150g dark chocolate, for spiral

Preparation method

Chocolate sponge:

  • Preheat the oven to 170C
  • Lightly butter 2 x 20cm loose-bottomed cake tins, dust with flour and line with greaseproof paper
  • Whisk butter and sugar until light and fluffy
  • Beat in the eggs one at a time, then fold in the flour and the cocoa powder
  • Divide the mixture between the prepared cake tins
  • Smooth the surface with a knife
  • Bake at 170C for 30 minutes until firm and springy or a skewer comes out clean
  • Leave to cool in the tin for 10 minutes before turning out onto a wire rack
  • Once completely cooled, slice each cake horizontally into equally sized rounds

Cherry filling:

  • Drain the cherries, reserving 200ml of the cherry syrup
  • Add the Kirsch to the reserved syrup
  • Spoon the cherry syrup over each disc and leave to soak in

Chocolate ganache:

  • Heat the double cream to scalding point then add the chocolate pieces
  • Remove from the heat and stir gently until the chocolate is melted and smooth
  • Allow to cool in the refrigerator, to thicken slightly

Cream:

  • Whip the creams together to combine, add the icing sugar then whip until soft peaks
  • Divide the cream in half, setting aside one half for the top and one half for the sides

Assembly:

  • Spread one of the cake discs with a quarter of cherry mix and cream
  • Place second disc of sponge on top and spoon over cherry mix and cream
  • Repeat process with third disc and then place fourth and final disc on top
  • Thickly spread the sides with the cream.
  • Spread cream over the top of cake, pipe cream to decorate the edge
  • Pour ganache over top then decorate with cherries
  • Decorate the cherries by melting white and plain chocolate in separate bowls
  • Dip each cherry into dark chocolate and set on parchment paper, then pipe with white chocolate once set
  • Pipe Dark chocolate spirals on greaseproof paper for decoration
  • Place the spiral shapes on the sides of the cake to finish off