GSABO - S2- Ep1 - Recipes

Jason's Black Forest Gateau


The Great South African Bake Off - Past series

BBC Lifestyle



  • 360g plain flour, sifted
  • 40g cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2g salt
  • 1 tsp vanila extract
  • 450g castor sugar
  • 2 eggs, large
  • 340g sour cream
  • 100g butter, unsalted
  • 250ml water, boiling

Cherry filling:

  • 2 jars cherries in syrup, strained
  • 125ml brandy
  • 130g castor sugar
  • 1 tbsp lemon zest

Mascarpone cream:

  • 500g mascarpone cream
  • 8 tbsp icing sugar
  • 200ml heavy cream

Chocolate ganache:

  • 100g dark chocolate
  • 125ml heavy cream


  • 500g dark chocolate
  • 1 punnet raspberries
  • 1 punnet cherries
  • 50g icing sugar

Preparation method


  • Preheat oven to 180 C and grease 2 x 24cm cake tins
  • In a large bowl combine the flour, cocoa powder, baking powder, baking soda and salt. Mix together
  • Add butter and sugar in another bowl and cream until light and fluffy
  • Add each egg, one at a time, and mix until fully incorporated
  • Add vanilla extract, sour cream and boiling water and beat until fully incorporated
  • Fold dry ingredients into batter
  • Divide the batter between the two greased tins and bake for 25-30 minutes
  • Remove tins from oven and place on cooling rack for 10 minutes
  • Turn cakes out of tins onto a cooling rack and allow to cool completely

Cherry filling:

  • Bring cherries, lemon zest, castor sugar and brandy to the boil
  • Simmer for 10 minutes
  • Ensure that you continue stirring until the sugar has dissolved
  • Set aside and allow to cool

Mascarpone cream:

  • Cream the mascarpone and icing sugar together until smooth
  • Add cream and whip together until light and fluffy

Chocolate ganache:

  • Add dark chocolate to a bowl
  • Place cream into a saucepan and bring to a gentle simmer
  • Tip cream over the chocolate and stir until melted and combined
  • If ganache is too runny, place in the fridge for 5-10 minutes


  • Carefully cut each cake horizontally into two layers
  • Place one layer of cake on board
  • Spread 1/3 mascarpone cream and 1/3 of the cherry jam
  • Repeat this process until cake is completely filled leaving the top of the cake plain
  • Pour half of chocolate ganache over the top of the cake
  • Decorate accordingly



  • Use the remaining chocolate ganache to roll varying size truffle balls
  • Reserve in fridge till needed.

Chocolate house:

  • Melt chocolate and pour into moulds.
  • Allow to cool and, once hard, remove from moulds
  • Use remaining melted chocolate to glue house together


  • Melt chocolate, then place into a piping bag with 3mm nozzle
  • Pipe varying shapes and sizes of trees on greaseproof paper and allow to set
  • Place house, truffles and tress, together with fruit on the top layer of cake
  • Sprinkle with icing sugar