Black Forest Gateau

Method

1. Method - Preheat the oven to 170°C/160°C fan/Gas 4.
2. Grease and line 3 x 8in/7in baking tins.
3. Sift the flour, cacao powder, caster sugar, salt and baking powder together.
4. In a separate bowl whisk together the rapeseed oil, oat milk, water, OGGS® Aquafaba and vanilla extract.
5. Mix the flaxseed flour with the water and add to the other liquids.
6. Combine all the ingredients, folding gently, until smooth and glossy.
7. Divide the mixture evenly between the three baking tins and bake in the oven for 20-25 minutes until cooked.
8. Remove from the oven and allow to cool on a rack.
9. Icing - Mix the OGGS® Aquafaba and caster sugar. Heat very gently over a bain-marie until the caster sugar has dissolved. Remove from the heat.
10. Whisk for 10 minutes on a medium speed until you have a thick and glossy meringue mixture.
11. Cut the margarine into small cubes and slowly add to the whisking meringue mixture. It may start to split, but this is normal. Now add the icing sugar and vanilla extract.
12. You should have a glossy icing mixture.
13. Decoration - Now we can carefully build the cake. Either with a small palette knife, piping bag or large spoon, delicately smooth a layer of icing onto the first chocolate sponge. Cut half of the cherries in half and place on the icing, pushing them in gently. You can also add raspberries and a little kirsch liquid.
14. Place the second sponge on top and repeat the process.
15. Add the final sponge on the top and smooth the remaining icing on top. You can now add some more icing along the sides and smooth into the cracks with a large palette knife until you have a smooth surface.
16. Decorate the top with the remaining whole cherries, raspberries and strawberries. Drizzle some of the kirsch cherry liquid over the fruit.
17. Finally, to make some dark chocolate shavings, using a peeler, slice along the edge of a dark chocolate bar. Sprinkle over the cake.

Top Tips

• If cherries are out of season, any forest fruit will do the job!