As soon as I saw the first episode of the Great British Bake Off this year, I knew I was going to make my own version of the Black Forest Gateau Showstopper. Cherry and chocolate is always a winning combination, and being a relatively simple cake to make there are plenty of options for customisation.
I started off with a Nigella recipe for Black Forest Cake, and as part of that recipe she includes instructions for making chocolate ganache. I chose to add raspberries to my gateau because I love the combination of cherry and raspberry, and I added Chambord instead of the traditional Kirsch to intensify the raspberry flavour.
I used the Wilton Easy Layer Cake Pan Set from Lakeland to bake my cake in, and sandwiched the layers with piped ganache and Chambord-infused whipped cream. The centre of each layer is filled with a sticky cherry and raspberry compote, made using fresh fruit, icing sugar, Chambord and a spoonful or two of ready-made cherry jam. This was boiled until all the fruit had broken down and the mixture thickened to a jelly-like consistency.
My inspiration for this cake was Flora’s bake on the Great British Bake Off. I loved the layered effect she created with her alternating coloured sponges; the fact that she let the sponges shine through above all else by not coating the outside of the cake made her bake really stand out from the crowd. Her piping is sheer perfection too, I hope I can pipe like that one day!
The cake seemed to get good reviews from everyone who tried it – I can’t really ask for much more than that! The sponges were moist, and the flavours worked nicely together. I really enjoyed making this cake and I’d definitely use Nigella’s baking recipes again in the future.
Who is your favourite baker so far in the Great British Bake Off? Let me know in the comments below!
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Until next time,