CHOCOLATE & CHERRY GIN CAKE

Cherries, chocolate and kirsch are in a Black Forest gâteau, a staple cake in British homes. This is an up-todate version using gin. My favourite gin from my travels is Forager’s Gin from the Snowdonia Distillery in Wales. It’s great with tonic and ice. They only make small batches but if you find it, tell me what you think.

Serves 8

For the gin syrup

100ml (3½fl oz) gin

100g (3½oz) caster sugar

300g (10½oz) cherries with stalks

For the jam

300g (10½oz) pitted cherries

50g (1¾oz) caster sugar

For the cake (makes 2)

9 eggs

250g (9oz) caster sugar

1tsp vanilla bean paste

40g (1½oz) cocoa powder, plus extra

200g (7oz) self-raising flour For the cream

750ml (1¼pt) double cream 50ml (2fl oz) gin

Line 2 x 20cm deep-sided cake tins with greaseproof paper. Preheat the oven to 180°C/fan 160°C/gas 4. Pour the gin and sugar into a pan. Heat to dissolve the sugar, then add the cherries and set aside to cool.

For the jam, put the cherries and sugar into a pan and heat gently to dissolve the sugar. Bring to a simmer and cook for 2-3 minutes, until the fruit has cooked down and is jammy.

To make the cakes, whisk the eggs and sugar together in the bowl of a freestanding mixer until thick and mousse-like. Whisk in the vanilla then add the cocoa and flour and fold in using a metal spoon until everything is combined. Divide the cake batter evenly between the tins and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then turn each cake out to cool completely. Wrap one in clingfilm and freeze for up to a month (see tip). Remove the paper from the other cake.

Whip the cream and gin together until soft peaks form. Spoon into a piping bag with a 1cm nozzle. Put the cake on a board and use a serrated knife to carefully slice horizontally into three layers. Spoon some gin syrup over each layer. Put the bottom layer on a plate, pipe cream all over and spread with jam. Put the middle layer on top and repeat. Put the third layer on top and pipe cream all over it, if you like. Dust with cocoa powder and top with the syrup-poached cherries.