I remember Mum buying frozen Black Forest Gateau, it was considered posh and definitely not an everyday cakecumdessert, we always ate this on high days and holidays. I love a bit of 70's nostalgia, but looking back, I'm not quite sure what the gateau was actually made from!
Fast forward and today we still love the magical combination of chocolate and cherries, hence these delicious muffins.
Tinned cherries can sometimes lack in flavour and I added a few drops of cherry flavouring (purchased from Lakeland) to the cake batter.
You will need: 12 hole muffin tin lined with 12 muffin/tulip cases
Makes: 12
250g self-raising flour
25g cocoa powder
2tsp baking powder
175g caster sugar
pinch of salt
175ml milk
2 large eggs
100ml sunflower or vegetable oil
1 tsp vanilla extract
few drops of cherry flavouring (I used Lakeland)
425g can pitted black cherries, drained
Buttercream:
140g unsalted butter, softened
280g icing sugar,sieved
1 tbsp milk
grated chocolate and fresh cherries to decorate
Optional: Kirsch to brush over the cooked muffins
1. Preheat the oven to 170ºC.
2.Sift together the flour, cocoa and baking powder and stir in the sugar. Add the remaining ingredients, with the exception of the cherries, and mix gently together. Now add the cherries and fold in carefully trying not to break up the fruit.
3.Using an ice cream scoop place the mixture into the cases.
4. Bake for 20 mins or cooked. Cool for 10 mins, brush with kirsch, then transfer to a wire rack and leave until cold.
To make the buttercream:
1. Place the sieved icing sugar into a large bowl followed by the softened butter and milk. Using either a handwhisk or stand mixer beat together for a good 5 minutes until the mixture is white and a light texture.
2. Using a piping bag and large plain nozzle pipe swirls on top of the cooled muffins.
3. Decorate with a whole cherry and grated chocolate.
Black Forest Cake
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