Day 11 (Share your favourite recipe)

Okay! This wouldn't be difficult except for the fact that I share my Lemon Cheesecake recipe with no one!! Muhahaaa!! 

So instead I'll do a recipe for a very nice Black Forest Victoria courtesy of my Gorgeous Cakes book!


Ingrediants
Cake: 

• 225g unsalted butter, diced
• 200g golden caster sugar
• 1 tablespoon golden syrup
• 200g self-raising flour
• 2 teaspoons baking powder
• 25g coca powder, sifted
• 4 medium eggs
• 100ml milk

Filling: 

• 300g black cherry jam
• 1 tablespoon kirsch
• 350 ml double cream
• 2 tablespoons finely grated dark chocolate

How to:
Preheat oven to 170*C fan/190*C/gas mark 5 and butter a 20cm cake tin 9cm deep with a removable base. Put all the cake ingredients in a food processor and cream together. Transfer the mixture to the prepared tin, smoothing the surface and bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Run a knife around the collar of the cake and leave it to cool.


Blend jam with the kirsch in a bowl. In another bowl, whisk the cream until it just started to form soft peaks, but take care not to let it stiffen into a buttery consistency or it will be difficult to spread. You can leave the cake on the base or remove it as you prefer. 


Slit the cake into three layers with a bread knife, and spread the lower layer with half of the jam and half of the cream. Repeat with the next layer, using up most of the remaining jam, all the cream, and lay the top layer in place. Use the last of the jam in the bowl to glaze the top of the cake with a pastry brush, then scatter over the grated chocolate. The cake is best served freshly assembled, but it can also be chilled for up to a couple of days, in which case bring it back up to room temperature for 30-60 minutes before serving.


Enjoy!! :)