While this might not be your traditional black forest gateau, laced with kirsh and full of wheat flour… my easy, gluten free, non alcoholic version is very moreish! Cherries and chocolate are a winning combination and this cake makes a great centre piece to impress your friends and family.
- 175g / 6oz butter
- 175g / 6oz caster sugar
- 175g / 6oz gluten free self raising flour
- 50g / 2oz cocoa powder
- 4 tbsp boiling water
- 1 level teaspoon baking powder
- 1 tablespoon natural yoghurt
- 3 eggs
- 1 can of pitted cherries
- Cherry jam (approx half a jar)
- 500ml double cream
- Dark chocolate for grating
- Fresh cherries
- Preheat the oven to 180C / Gas Mark 4. Grease two non-stick round half cake tins.
- Whisk the sugar and butter till light and fluffy, before gradually adding eggs. Then combine the gluten free flour and baking powder. Use an electric whisk to get a nice smooth batter.
- In a separate bowl combine the boiling water with the cocoa powder and mix to make a smooth paste. Add the paste to the cake mixture and mix again to combine. You should have a smooth chocolate coloured cake batter.
- Split the mixture evenly between the two tins and flatten out.
- Heat in the preheated oven for 25-30 minutes, until when a skewer is poked through, it comes out clean (this is how you know it is done!).
- Leave for 5 minutes before turning the sponges out onto a wire rack to cool.
- While the cakes are cooling whisk the cream until fluffy and firmer – but don’t over whisk as you still want it to be spreadable.
- Once the cakes are cool, put a generous amount of cherry jam on the flat side of one, followed by a few pitted cherries from the can (you can chop these in half if you prefer). After this, top with an even layer of the whisked cream (saving some to decorate the top) and sandwich the second sponge on the top.
- Top with the remaining cream and finish with some grated dark chocolate… for a final touch, decorate with a few fresh cherries on the top.