Basic black forest

MAKES 1 x 22CM LOAF WITH VARIATIONS

BASIC MIXTURE 225g unsalted butter diced plus extra for the tin 200g light muscovado sugar 1 tbsp golden syrup 200g self-raising flour sifted 2 tsp baking powder sifted 50g cocoa powder sifted 4 medium eggs 150g fromage frais ¼ tsp bicarbonate of soda

FILL AND FINISH OPTIONS 40g dried cherries soaked in 1½ tbsp brandy for 2 hours in advance 150g morello cherry jam 175ml double cream icing sugar optional grated dark or white chocolate fresh cherries or undyed glacé cherries as available to decorate

We’ve adapted our classic Black Forest Gateau (see notes below) to make a loaf cake, pictured on page 55. This will give you mixture left over that can be used to make cupcakes.

For the loaf cake, select a loaf tin about 22cm long, 1.1 litre capacity or similar. Preheat the oven to 190C/170C fan/gas 5 and butter the tin.

Place the cake ingredients in a food processor and cream together until combined. Transfer about three quarters of the mixture to the prepared tin, smoothing the surface (and saving the remaining mixture).

Bake for 30-35 minutes or until a skewer inserted at the centre comes out clean. Run a knife carefully around the edge and leave to cool completely.

When ready to fill and finish the cake, drain the pre-soaked cherries, reserving the brandy. Work the jam in a bowl to loosen it, then fold in the drained cherries. In a separate bowl, whisk the cream to soft peaks.

Slit the loaf into two layers. Drizzle the reserved cherry-soaking brandy over the base layer. Spread with the jam mixture, leaving a trace in the bowl, then spoon over the whipped cream. Sandwich with the second layer and brush the top lightly with the reserved jam from the bowl. Decorate the loaf to your liking with icing sugar, chocolate shavings and cherries. Chill for 1 hour before serving. EXTRA CUPCAKES The leftover mixture can be spooned into muffin or cupcake cases and baked in a preheated oven at 190C/170C fan/gas 5 for about 15 minutes. Simply dust with icing sugar or finish with grated chocolate and serve with whipped cream. FOR OUR CLASSIC BFG Butter a 20cm loose-bottomed cake tin about 9cm deep. Make the basic cake mixture as above, spoon the whole quantity into the prepared tin and bake in a preheated oven at 190C/170C fan/gas 5 for 45-55 minutes. Allow to cool. Prepare double the filling quantity above. Slit the cake into three layers as pictured. Top the base layer with half the jam and cream, repeat with the middle layer, sandwich with the third layer and decorate the top as described, with or without cherries.