I'm posting this well in advance of the weekend so you can use the week days to gather the ingredients. Because you will very much want to make this when you have a spare hour or two.
I never really knew what was going on with a Black Forest
gateau. It sounded like a very dated 70s dessert to me, something you bought in
the frozen section for a Sunday roast dessert. I don’ t really know where I got
that impression from.
Because it’s basically a super chocolatey cake with booze
and cherries and cream. It’s like a darker/autumnal version of a Victoria
Sponge. The Germans do know what they’re at when it comes to chocolate, so I
thought I would give it a go for my annual Eurovision party. Germany,
represent!
I’ve basically gone with my favourite chocolate cake recipe
for the sponge and altered it with the flavours of the Black Forest.
Traditionally, the Germans love a stiff drink, so kirsch is the booze of choice.
I didn’t have any of that, and I didn’t want to blow anyone’s head off, so I
decided to substitute in what I had. Ginjinha is a sour cherry drink which is
common in Lisbon, with lots of little places selling shots of it for a euro. It’s
sweeter and less alcoholic than kirsch so it seemed like a nice introduction to
the boozy cake.
If you’re doing a dry thing or making it for kids and don’t want to add booze,
just substitute in more cherry juice.
You could also make this as a yummy set of cupcakes, I had leftovers of everything and so it was easy to whip up a couple..
