Today I’m sharing my guilty pleasure. It involves chocolate, berries and whipped topping. Cozying up with a cup of hot tea and delicious black forest gateau around the holidays is one of my favourite past times. It’s so simple but so tasty and good.
For the chocolate sponge you will need:
- 175g salted butter, plus extra for greasing
- 200g dark chocolate
- 300g plain flour
- 375g golden caster sugar
- 25g cocoa
- 1 tsp bicarbonate soda
- 2 medium eggs
- 200g natural yoghurt
For the filling you will need:
- 100g raspberry or blackberry jam
- 600ml double cream (whipped)
- 3 tbsp icing sugar
- 1 small punnet fresh raspberries or blackberries
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and yoghurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is smooth.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they’re done, push in a skewer and check that it comes out clean.
- Prick the sponges a few times with a skewer. Mix together the 2 tbsp reserved jam and drizzle over the cakes. Cool the cakes.
- Mix together the fruits and jam.
- When the cakes are cool whisk the double cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jam mixture. Stack the cakes inside out. Pile the fresh berries in and around the cake and serve.