French glace cherry & chocolate Gateau
An alternative to Black Forest Gateau - a chocolate cake with glace cherry filling and smooth chocolate ganache top.
What you need:
For the cake:
- 175g salted butter
- 100g dark cooking chocolate
- 300g plain flour
- 375g caster sugar
- 25g cocoa powder
- 1 tsp bicarbonate of soda
- 1 pinch of salt
- 2 eggs
- 1 tsp vanilla
- 200g buttermilk
- 100ml boiling water
- 90g French glace cherries, finely chopped
For the filling:
- 150ml cherry juice
- 75g caster sugar
- 100g French glace cherries, halved
- 150ml double cream
- 3 tbsp icing sugar
For the chocolate ganache:
- 100g dark cooking chocolate, chopped
- 200ml double cream
What you do:
- Heat the oven to 180c/160cfan/gas 4. Make the chocolate ganache by heating the cream in a glass bowl set over a saucepan of boiling water. When it is near the boiling point add the chocolate and remove from the heat. Set the bowl aside until it is spreadable.
- Grease and line the base of 2 x 23 cm cake tins. In another glass bowl set over a saucepan of boiling water, melt the butter and chocolate. Stir until completely melted. Alternatively, you can do this in a glass bowl in the microwave, stirring every 30 seconds until it is melted.
- In a large bowl, mix together (if possible with an electric mixer) the flour, sugar, cocoa, chopped French glace cherries and bicarbonate of soda and a pinch of salt. In a separate bowl, whisk the eggs, buttermilk, melted chocolate, vanilla and the 100ml of boiling water. With the motor running, pour in the liquid and mix for 1-2 minutes, until smooth.
- Scrape the mixture evenly into the 2 tins smoothing the top. Bake for 25 minutes. Use a skewer to test if it done, by inserting it in the middle of the cake. If it comes out clean, it is done. Remove and let cool in the tins.
- In a small saucepan make the cherry filling: combine the cherry juice, sugar and French glace cherries. Let boil for 4 minutes or until syrupy. Pour into a bowl and refrigerate until cold and sticky.
- Whip the cream with the icing sugar until soft peaks form. Place one cake on a cake stand. Spread the cherry filling over and top with the cream. Place another cake on top and spread the chocolate ganache over.
To make your own cherry filling, combine cherry juice with some sugar and French glace cherries and boil for a few minutes.
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French Glace Cherries
French Glacé Cherries retain their flavour, shape and texture throughout the baking process. As such, they offer unbeatable quality, and reliable results every time. So don’t just use them in a traditional fruit cake, why not try them in other sweet (or savoury) dishes?
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