I always think Black Forest Gateaus are a winter treat, so I came up with this cream cake version we can all enjoy this summer! ☀️
Ingredients:
- 50ml vegetable oil
- 75-100g cocoa powder (depending on your own preference!)
- 225g butter, room temperature
- 225g caster sugar
- 220g gluten free self raising flour
- 1.5tsp xantham gum
- 2tsp baking powder
- 4 eggs
- Icing sugar for dusting, optional
- Glacé cherries to decorate, optional
For the filling:
- 75g caster sugar
- 400g tin of cherries in syrup
- 300ml whipping cream
Prep Time: 15 minutes Cooking Time: 25-30 minutes for cake/30-45 minutes for cherries Total time: Around 1hr 15 minutes
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Cream the butter and sugar together in a mixer or with an electric hand whisk until it turns creamy and light in colour.
- Add the eggs and oil and mix well.
- Sift the rest of the ingredients (except the icing sugar and cherries) into the mixture and whisk until well combined.
- Pour equally into two cake pans 20cm in diameter and bake for 25-30 minutes.
- Whilst the cake is in the oven, put the sugar and cherries into a saucepan and boil until thickened.
- Meanwhile, whip the cream until stiff peaks.
- Once the cake and cherries are both cool, it’s time to assemble. Pour the cherries and all the syrup onto the top of one cake and add the cream, place in the fridge for 10 minutes to set a little before adding the top cake. Sprinkle with icing sugar and add glacé cherries. Delicious!
