Prep
30 minsBake
20 minsServes
5 to 10Difficulty
Hard About
Black Forest Gateau is a really indulgent cake, and so sometimes a bite is more than enough! These little cupcakes are the traditional bake made smaller and sweeter, topped with that irresistible cherry compote liqueur.
Cherry Compote
Add the cherries and sugar to a medium saucepan over medium heat.
Bring to a boil, reduce heat and simmer the compote for 15-20 minutes.
Stir frequently, until thickened.
Stir in the kirsch and salt, then transfer to a sealed container and place into the fridge to fully cool before using.
Chocolate Cupcakes
Preheat the oven to 180°C. Prepare a cupcake pan with cupcake liners.
In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
In a separate large bowl, add your egg, sugar, sour cream, vegetable oil, and vanilla.
Whisk together until smooth.
In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth.
Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until combined.
Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.
Once cooled, using a cupcake corer or paring knife, cut out an approximately 1-inch deep piece from the top of each cupcake, and fill each with 1 tbsp of cooled cherry compote.
Stabilised Whipped Cream
Place the gelatine and water into a small dish and place into the microwave for 30 seconds, until the gelatine is melted. Set aside to cool slightly while you make the whipped cream.
In a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until medium peaks have formed.
Drizzle in the gelatin mixture slowly, continue beating until stiff peaks form. Place into a piping bag and pipe onto the filled cupcakes.
Ingredients – 4 items
1
Cherry Compote
Frozen cherries
thawed and quartered
Pure Cane Caster Sugar
Kirsch liqueur
Pinch of salt
Chocolate Cupcakes
All purpose flour
Baking powder
Baking soda
Salt
Large eggs
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Sour cream
Vegetable oil
Vanilla
Cocoa powder
Dutch processed or regular
Hot freshly brewed coffee
Stabilised Whipped Cream
Gelatin
Water
Heavy cream
Fairtrade Tate & Lyle Icing Sugar
to desired sweetness
Vanilla
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
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100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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Competition ends 18th April. T&Cs apply. Link in bio.
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We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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