Retro Black Forest Gateau

I love retro food and it doesn't get much more retro than Black Forest Gateau! This cake seems to have gone a bit out of fashion, probably thanks to the cheap frozen version that always made an appearance at parties and on cheap pub menus.

There is no reason why it shouldn't be a fantastic cake, made with decent ingredients it has a lot of potential, we all know how well chocolate and cherries go together. So, with that in mind I set out to make my own, from scratch, using quality ingredients. I wanted to see just how good this cake could be.
I'm pleased to report that it was delicious, though there was never really any doubt that it would be. Chocolate sponge soaked in cherry brandy syrup, layered with cream, cherries and chocolate. How could that be anything but delicious!I'll admit this cake is completely over the top, there was no birthday, no anniversary and it's nothing to do with Christmas. I just felt like making it, and I don't regret it, not one bit!

Recipe

For the chocolate sponge:

• In a large bowl or mixer beat 150g/6oz butter with 150g/6oz of granulated sugar until light and fluffy.
• Add three eggs to the mix and beat well.
• Gently mix in 150g/6oz self raising flour, replacing two tablespoons of the flour with cocoa powder.
• Pour into a greased and lined round baking tin (approx 25cm), bake at gas 4/350f/180c for around an hour or until a skewer comes out clean.
• Leave to cool completely before slicing into three layers.

For the filling:

• Whip 1 pint of whipping or double cream until it holds stiff peaks, be careful not to over-whip.
• Drain three 400g cans of cherries in juice reserving the juice.
• Mix two thirds of the reserved juice with a heaped tablespoon of cornflour and a splash of brandy. Heat gently in a saucepan until the liquid has clarified and thickened. Cool completely.
• To make the syrup bring the remaining juice to the boil in a small pan, adding sugar to taste and a splash of brandy. Reduce by half.
  

For the chocolate edging:

• Line a baking tray with cling film then melt 250g of good dark chocolate.
  
• Spread the molten chocolate over the cling film to form a thin layer.
  
• Leave to set the break into shards.

To construct the cake:

• Place the first layer of the cake on the plate or stand you intend to serve it from (it will be impossible to move later).
  
• Drizzle with one third of the syrup.
• Add one third of the cream.
• Then add one third of the cherries.
• Finally spoon over one third of the thickened juice.
• Repeat with the remaining layers.
• Place the chocolate shards around the edge for decoration.
• Admire your cake!