Black Forest Gateau

For the cake:
200g	caster sugar
6	medium eggs
125g	plain flour
50g	cocoa powder
150g	unsalted butter
1 tbsp	vanilla extract
150g	dark chocolate
150g	sour cream
400g	cherries

For the buttercream:
180g	unsalted butter
350g	icing sugar
1 tbsp	vanilla extract
4 tbsps	double cream
3 tbsps	kirsch

For the syrup:
120g	caster sugar
2 tbsps kirsch	kirsch

1. Preheat the oven to 160 degrees (fan) or 180 degrees

2. Combine the eggs, sugar and vanilla extract in a bowl and mix for 5-10 minutes

3. Sift in the flour and cocoa powder and mix, then add the melted butter and mix for another 5-10 minutes

4. Add in the sour cream

5.  Pour the cake mixture into 3 x 22cm diameter cake tins – or just small cake tins of the same size and bake for 25 minutes

6. Grate the chocolate shavings with a potato peeler or grater and leave in fridge

7. In another bowl, gradually add the icing sugar to the butter and mix until smooth

8. Add vanilla extract and the double cream and mix

9. Add in the kirsch

10. To make the syrup, heat up 150 ml of water in a small pan with the sugar and kirsch

11. Bring to boil for 5 minutes

12. To assemble the cake, spread a thin amount of syrup on the first layer of cake, follow with a thin layer of kirsch cream

13. Repeat this until all layers are covered and spread remaining buttercream across the sides of the cake

14. Decorate with fresh cherries on the top and the chocolate shavings across the side of the cake

The sour cream is optional but makes the cake more moist and rich