It was Misteright’s birthday over the weekend and I decided to make his favourite cake, a Black Forest gateaux. I didn’t have very much time though so I needed to find a cheat or a shortcut to make it work. I had a tin of black cherries and a slightly adapted recipe for a chocolate sponge cake. With a bit of extra thick whipped cream I was off. It’s really not hard to make this delicious cake at all. It tastes as good as the real deal but is ready in half the time and takes loads less effort. You know me, I’m all about delicious alternatives in half the time and this one is really epic!
You could use fresh cherries or even cherries from a jar. Any kind will do! The cream can also be substituted with squirty cream if you’re that way inclined. Whipping cream whipped up with a couple of teaspoons of icing sugar also works well. If you don’t have any fancy sprinkle toppings, a crushed up flake or some grated chocolate will do just fine too.
- 100g butter
- 100g sugar
- 2 x free range eggs
- 100g self raising flour
- 10g cocoa powder
- 1 x tin black cherries (we used Princes)
- 1 carton extra thick double cream
- cake angels chocolate heart sprinkles
- cream the butter & the sugar until pale and fluffy
- beat in the eggs
- sift in the flour & cocoa powder
- fold gently until the flour & cocoa powder are combined
- put the mixture into a cake tin
- bake in a pre heated oven at gas Mark 5 for 30 minutes
- leave the cake to cool completely
- cut in half and put the whole tin of black cherries on one layer
- top with the other half of the cake
- spoon the cream over the top layer of cake and sprinkle with chocolate hearts
Disclaimer – I received some tins of fruit from Princes to be creative in the kitchen.
This is one of the things I came up with.
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