This
gateau is delicious and looks impressive. Its simple to make and tastes
divine.
Serves 10.
340 g/12 oz caster sugar
220 g/8 oz self raising flour
6 medium eggs
350 g butter
200 g cocoa powder
600 ml double cream
2 cans cherries in syrup
2 table spoon kirsch
200 g dark chocolate
50 g dark chocolate shavings
Method
Heat the oven to 190 degrees/gas mark 5. Grease a large
8" cake tin and line with baking paper.
Pour the mixture evenly into the cake tin and place in the
oven for 35-40 minutes. Cook until the cake springs back when lightly
pressed and a skewer comes out clean when inserted into the centre of the
cake. Allow to cool on a wire rack.
Cut the cake into three layers. Drain the cherries, reserving 7 ml of the syrup. Add the kirsch to
the syrup. Spoon the syrup mixture over the three cake layers and allow
to soak.
Whip the remaining double cream until thick. Spread almost half of
the whipped cream over one of the cake layers and top with nearly half of the
cherries. Top with the second sponge layer and repeat the process.
Place the final sponge cake layer on top and press gently to firm.
Spread the chocolate sauce on the top and side of the cake and
decorate with the chocolate shavings, cream and cherries.
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