Black Forest Gateau

Name: Black Forest Gateau
Total time: 45 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Devil's Food Cake Mix; 90 ml vegetable oil (around 5 tbsp); 230 ml water; 3 medium free range eggs; 3 tbsp Kirsch; 25 g pitted cherries, juice reserved; 100 g morello cherry jam; 500 ml double cream; 3 tbsp icing sugar

45 Minutes Total

24 Servings

A wonderfully simple Black Forest Gateau, this dessert is mouthwateringly moist and crammed with cherries – delicious!

Ingredient List

Cake

1 box Betty Crocker™ Devil's Food Cake Mix
90 ml vegetable oil (around 5 tbsp)
230 ml water
3 medium free range eggs
3 tbsp Kirsch

Filling / Topping

25 g pitted cherries, juice reserved
100 g morello cherry jam
500 ml double cream
3 tbsp icing sugar

Preparation

Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
Mix the cake mix, oil, water and eggs gently together and then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Pour the cake mix evenly into your two greased cake tins.
Bake in the centre of the oven for 23-28 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Meanwhile mix together the Kirsch and 2 tbsp of reserved cherry juice. Turn the cakes onto a wire rack and prick holes all over each with a fork. Using a knife spread the Kirsch mix over each sponge allowing it to seep into them as they are cooling.
Pipe the remaining cream (using a large nozzle in your icing bag) around the edges of the cake to seal in the cherry topping.mmmm delicious!