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GSABO - S2- Ep1 - Recipes

Penny's Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Cake:

  • 300g flour, self-raising, sifted
  • 300g castor sugar
  • 60g cocoa powder
  • 125ml vegetable oil
  • 250 ml water, boiling
  • 4 eggs, large
  • 1 tsp orange extract

Filling:

  • 2 x 410g tins black cherries
  • 300ml cream, cold
  • 15ml orange liqueur

Chocolate ganache:

  • 100g chocolate, 70%, chopped
  • 150ml cream

Meringues:

  • 2 egg whites
  • 100g castor sugar
  • 2 tbsp cocoa powder

Chocolate trees:

  • 100g chocolate, 70%
  • 2 tbsp cocoa powder
  • 2 tbsp icing sugar

Assembly #2:

  • 500ml cream, cold
  • 1 punnet cherries, whole
  • 50g cocoa powder
  • 5 sprigs fennel fronds
  • 30g chocolate, melted
  • 30g raspberries, freeze dried

Preparation method

Cake:

  • Pre heat oven to 170 C
  • Dissolve cocoa powder in boiling water and add oil, then allow to cool slightly
  • Whisk eggs and sugar until pale and fluffy
  • Add half the flour and half the cocoa mixture and whisk on slow speed until combined
  • Repeat, then add the orange extract
  • Pour into 2 greased and lined 20cm cake tins and bake for 25-30 minutes
  • Leave to cool in the tins for 5 minutes and then turn out onto a cooling rack
  • Split each Sponge horizontally into two

Filling:

  • Drain cherries, place into a bowl and pour over the orange liqueur
  • Whip cream to firm peaks

Assembly #1

  • Place one cake layer onto a serving plate and spread a thin layer of cream over the top
  • Top with a layer of cherries and another layer of cream
  • Place second layer on top and repeat, finishing with the fourth layer, which is left plain
  • Place into the fridge to chill

Chocolate ganache:

  • Heat cream to simmering point
  • Remove from heat and stir in chocolate until thick and smooth

Meringues:

  • Whisk egg whites until soft peak stage
  • While whisking, add castor sugar spoon at a time until a stiff, glossy consistency
  • Put half the meringue mixture into a piping bag fitted with a 1cm nozzle
  • Fold the cocoa powder into the other half of the mixture and place in another piping bag

    For the white meringue mushrooms:

  • Pipe 1cm and 2cm rounds onto a lined baking tray

  • Pipe stems by pulling the piping bag straight up

For the chocolate meringue logs:

  • Pipe 5cm long strips onto a lined baking tray
  • Bake meringues at 100 C for 1 hour, then switch off oven
  • Leave meringues to cool in the oven for 30 minutes

Chocolate trees:

  • Melt the chocolate, then place in a disposable piping bag
  • Combine the cocoa powder and icing sugar
  • Sieve cocoa mixture over a lined baking tray
  • Pipe branch-like trees and twigs onto cocoa
  • Dust with more cocoa mixture and allow to set in fridge

Assembly #2:

  • Spread chocolate ganache over the top of the cake
  • Whisk cream to stiff peak stage and put into a large piping bag, fitted with a star nozzle
  • Pipe vertical lines of cream around the cake, from bottom to top, to look like tree bark
  • Make a small hole into the base of the round meringues
  • Fill with melted chocolate and stick the meringue stem into this
  • Trim ends off the chocolate logs and sprinkle cocoa powder over them
  • Place chocolate trees and twigs on and around the cake, as desired
  • Place chocolate logs and meringue mushrooms around the trees
  • Place fresh cherries around the mushrooms and trees
  • Garnish with fennel fronds and a sprinkle of freeze dried raspberries