Halloween Black Forest Gateau with Tonka Cream & Cherry Brandy

A slice of darkness on a moonlit plate,

Rich as the night, sweet as fate.

Halloween whispers in every bite,

Where chocolate and shadows dance in the light.

A decadent showstopper for Halloween or any special occasion, feel free to change the decoration to suit your event, either way it tastes devilishly good!

You can watch the spooky video here

halloween recipes, black forest gateau, layer cake, occasion cake, chocolate cake, cherries, chocolate gateau, celebration cake, layer cake

Yield: 8-10

Author: Suze Morrison

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Halloween Black Forest Gateau with Tonka Cream & Cherry Brandy

Prep time: 75 MinCook time: 50 MinInactive time: 2 HourTotal time: 4 H & 5 M

A slice of darkness on a moonlit plate,Rich as the night, sweet as fate.Halloween whispers in every bite,Where chocolate and shadows dance in the light.A decadent showstopper for Halloween or any special occasion, feel free to change the decoration to suit your event, either way it tastes devilishly good!

Ingredients

For the Cake

• 280g Plain Flour
• 380g Caster Sugar
• 20g Light Muscovado Sugar
• 50g Cocoa Powder
• 1tsp Bicarbonate of Soda
• 1 ½ tsp Fine Salt
• 300ml Espresso, hot
• 2tbsp Cherry Brandy
• 2 Large Eggs, room temperature
• 250ml Buttermilk
• 110ml Olive Oil
• 1 ½ tsp Vanilla Extract

For the Soak

• 50ml Cherry Brandy

For the Filling

• 250g Mascarpone
• 300ml Double Cream
• 1 Tonka Bean, grated
• 1tbsp Icing Sugar
• 1 Vanilla Bean, seeds scraped
• Pinch salt
• 200g Dark Chocolate, melted
• Maraschino Cherries/ Cherry Compote and Fresh Cherries to layer and garnish

Instructions

1. Grease, cocoa and line three 6” round cake pans and set aside in the fridge. Preheat oven 160C.
2. In a large bowl, combine the flour, sugars, cocoa, baking powder and salt using the Go Collection Hand Whisk. In another bowl, add the eggs, oil, buttermilk, vanilla and mix to combine.
3. In a separate bowl, mix the espresso and brandy. Alternate adding the egg mixture and the coffee mixture to the dry ingredients, taking care not to overmix. Whisk until smooth, a few lumps are fine.
4. Weigh the batter between your prepared tins and bake on the middle shelf for 30-40 minutes, or until a skewer comes out clean. Allow to cool in the tins for 10 minutes before turning onto a wire rack and brush with the cherry brandy. Allow to cool completely.
5. To make the décor, pipe the melted chocolate onto a tray lined with non-stick paper to make tree shapes. Use the remaining chocolate to paint onto leaves. Allow both to cool and set before peeling away the leaves and baking paper.
6. For the frosting, whisk the mascarpone with the icing sugar, tonka and salt until smooth, add the cream and whisk to a spreadable consistency.
7. Layer the sponges with the frosting and cherries, reserving some for the top. Arrange the trees around the sides of the cake and the leaves on top, interspersed with fresh cherries. Serve in slices.

https://gourmetglow.co.uk/recipes/halloween-black-forest-gateau

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