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Black forest traybake

One black forest traybake cut into slices

Black forest traybake

Name: Black forest traybake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 175ml extra virgin olive oil; 2 eggs; 175ml soured cream; 170ml coffee made with 2 tsp instant coffee granules and left to cool slightly; 250g plain flour; 90g cocoa powder; 2 tsp bicarbonate of soda; 1 tsp baking powder; 125g golden caster sugar; 125g light brown soft sugar; 50g hazelnuts toasted and roughly chopped, to serve; 200ml double cream; 2 tsp malt powder (optional); 100g dark chocolate roughly chopped; 100g milk chocolate roughly chopped; 300g frozen cherries; 25g light brown soft sugar; 1 lemon juiced; 1 tbsp cornflour; ½ vanilla bean pod seeds scraped; 400ml double cream; 2 tsp kirsch; ½ vanilla bean pod seeds scraped; 30g icing sugar

Helena Busiakiewicz

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Serves 10

Easy

Prep: 45 mins

Cook: 35 mins

plus cooling and chilling

A star rating of 4.8 out of 5.5 ratingsRate

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Transform black forest gateau into an easily shareable traybake. Made with chocolate ganache and kirsch cream, it's ideal to take to a Christmas party

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175ml extra virgin olive oil
2 eggs
175ml soured cream
170ml coffee

made with 2 tsp instant coffee granules and left to cool slightly
250g plain flour
90g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
125g golden caster sugar
125g light brown soft sugar
50g hazelnuts

toasted and roughly chopped, to serve

For the chocolate ganache

200ml double cream
2 tsp malt powder

(optional)
100g dark chocolate

roughly chopped
100g milk chocolate

roughly chopped

For the roasted cherries

300g frozen cherries
25g light brown soft sugar
1 lemon

juiced
1 tbsp cornflour
½ vanilla bean pod

seeds scraped

For the kirsch cream

400ml double cream
2 tsp kirsch
½ vanilla bean pod

seeds scraped
30g icing sugar

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Nutrition: Per serving

kcal904
fat65g
saturates30g
carbs66g
sugars43g
fibre4g
protein10g
salt0.8g

Method

step 1

Heat the oven to 200C/180C fan/gas 6 and line a 30cm traybake tin with baking parchment. Whisk the oil, eggs, soured cream and cooled coffee together in a large jug. Combine the flour, cocoa powder, bicarb, baking powder, both sugars and a pinch of salt in a large bowl, then whisk the wet ingredients into the dry until the mixture is smooth and no pockets of flour remain. Pour into the tin and bake for 20-22 mins, or until a skewer inserted into the middle comes out clean. Cool in the tin for 20 mins, then remove to a wire rack to cool completely.
step 2

Meanwhile, make the ganache. Warm the cream and malt powder, if using, in a small saucepan over a low heat, whisking until any powder has dissolved and the cream is steaming. Put both chocolates in a medium heatproof bowl and pour over the hot cream. Set aside for 1 min, then whisk until smooth and glossy. Leave to cool completely, then keep chilled until ready to use.
step 3

For the cherries, combine all the ingredients in a bowl, then spread over a baking tray lined with baking parchment. Roast for 20 mins, then leave to cool.
step 4

When ready to assemble, whip the ganache using an electric whisk for 3-4 mins until it holds stiff peaks and resembles buttercream. To make the kirsch cream, pour the cream, kirsch, vanilla seeds and icing sugar into a large bowl and whip to soft peaks. Put the cooled sponge on a serving tray, spread over the ganache, then spoon over the cream. Dot over the cherries and sprinkle over the hazelnuts. Will keep chilled for up to three days.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 4.8 out of 5.5 ratings

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