Black Forest Cake

Ingredients:

For the sponge:

• 85g dark chocolate
• 31g cocoa powder
• 163g hot coffee
• 125g light muscovado sugar
• 84g vegetable oil
• 2 large eggs
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• 64g rice flour
• 32g ground almonds
• 1/2 tsp sea-salt
• 1 tsp gluten-free baking powder
• 1/2 tsp baking soda

For the filling and topping:

• 75ml double cream
• 75g dark chocolate
• 425g can of pitted cherries (213g drained weight)
• 200ml double cream
• chocolate sprinkles

Method:

1. Place the chocolate and cocoa powder in a medium bowl. Pour over the coffee and whisk until the chocolate has completely melted. Leave to cool for 10 minutes.
2. Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Grease and line a 20cm round cake tin with non-stick baking paper.
3. Once the chocolate mixture has cooled add the sugar, oil, eggs, vinegar and vanilla. Whisk until smooth.
4. Sift in the flour, ground almonds, salt, baking powder and baking soda. Mix until everything is just incorporated.
5. Pour the mixture into the prepared cake tin and bake for 25 – 30 minutes, until risen, just firm to the touch and a skewer inserted into the centre comes out clean.
6. Leave to cool in the tin for 20 minutes, then carefully transfer to a wire rack to cool completely.
7. Once the cake has cooled, make the ganache by gently heating the 75ml of double cream until just steaming. Add the chocolate and stir until melted and you have a lovely smooth consistency. Set aside for a moment to thicken slightly.
8. Carefully cut the cake in half to create two layers. Place the bottom layer onto the serving dish. Spread over the ganache – it should be easily spreadable but no so runny that is runs off the cake.
9. Drain the cherries and set 12 aside for decoration. Cut the remaining cherries in half and arrange onto of the ganache (don’t worry if you don’t use them all).
10. Whip the remaining 200ml of double cream until it forms stiff peaks (careful not to turn it into butter). Take approximately half of the whipped cream and spread it on top of the cherries. Top with the remaining sponge.
11. Take approximately two-thirds of the remaining whipped cream and spread over the top and sides of the cake. Place the rest of the cream in a piping bag and pipe on 12 little mounds. Top each mound with a cherry and scatter over some chocolate sprinkles.
12. Store in a cool place until needed. Any left-over cake is best stored in the fridge.

© The Pink Rose Bakery 2015