Chocolate Cherry Cream Gateau
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- For the cake
- ¾ cup unsalted butter
- ¾ cup superfine caster sugar
- 3 eggs (beaten)
- 2 Tbsps milk
- 1 ¼ cups self-rising flour (sifted)
- ¼ cup cocoa powder
- To decorate
- coarsely grated Chocolate
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line the base of a deep 20cm| 8” round cake tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy.
3.
Gradually beat in the eggs and milk, alternately with a spoonful of flour, until blended. Sift in the remaining flour and cocoa and gently stir until well mixed.
4.
Spoon into the tin and level the top. Bake for 30-40 minutes until well risen and springy to the touch. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: whisk the cream until thick.
6.
Chop half the cherries and gently stir into the cream.
7.
Slice the cake in half through the middle and spread the cream mixture over the bottom half.
8.
Place the other cake half on top of the cream and press down lightly. Spread the remaining cream on top, then spoon the remaining whole cherries on top. Sprinkle with grated chocolate.
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