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GSABO - S2- Ep1 - Recipes

Matthew's Black Forest Gateau with Chocolate Buttercream and Christmas Trees

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sponge:

  • 2 cups cake flour
  • 2 cups white sugar
  • 3/4 cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3/4 tsp salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla essence

Jam:

  • 1 can pitted cherries
  • 1/2 cup white sugar
  • 2 tbsp corn flour
  • 1 tsp vanilla essence

Buttercream:

  • 2 egg whites
  • 100g butter, unsalted, soft
  • 50g icing sugar
  • 100g dark chocolate (52%)

Chantilly cream:

  • 1 cup whipping cream
  • 1/3 cup icing sugar

Chocolate trees:

  • 100g dark chocolate (52%)

Assembly / Extra:

  • 200 black cherries
  • Piping bag with 3mm and large rosette nozzles

Preparation method

Sponge:

  • Preheat oven to 175 C
  • Grease two cake pans (17cm and 20cm) and line the bases
  • Put all ingredients into a mixing bowl and mix well
  • Divide the mixture across the cake pans, aiming for equal heights of mixture
  • Bake for about 35 minutes, cool in pans for 10 minutes before turning out

Jam:

  • Drain tinned cherries and reserve juice, quarter the cherries
  • Put 1/4 cup of cherry juice, cherries, sugar and corn flour into a small pot and stir well
  • Boil gently until the mixture is well-thickened
  • Add the vanilla essence after removing from the heat
  • Allow to cool then refrigerate

Buttercream:

  • Whisk the egg whites and castor sugar in a bowl set over hot water, until thick and glossy
  • Cream the butter
  • Whisk the egg mixture slowly into the butter
  • Melt chocolate and whisk into egg/butter mixture

Chantilly cream:

  • Whisk the whipping cream and icing sugar until it holds its shape

Chocolate trees:

  • Melt the chocolate
  • Trace out 10 Christmas tree outlines, 5-12cm in height, on baking paper
  • Trees should have long trunks (4cm) for anchoring in the cake
  • Pipe varying shapes and sized trees on greaseproof paper and allow to set

Assembly:

  • Spread larger cake layer with cherry jam and then chantilly cream
  • Stack the layers with the larger at the bottom
  • Pipe buttercream rosettes around the base of each layer
  • Pipe chantilly cream onto the top
  • Arrange the fresh cherries loosely in the cream
  • Remove the chocolate trees from the baking paper and plant between the cherries