Black Forest Gateau

I love black forest gateau, make your own cherry compote with a good slog of brandy for an extra kick!

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   1. Cream together the butter& sugar, then beat in the eggs until light & fluffy. Sieve in the flour, cocoa & baking powder, fold together until all combined. Grease 2 sandwich tins & divide the mixture between them. Bake in the oven at 190c/GM5 for around 20 minutes. Leave to cool in the tin, then tip out onto a rack.
   
   2. Cut the cherries in half & remove the stones, this is a bit fiddly & you will end up with pink fingers! Keep a few fresh to decorate the top with. Put the stoned ones in a small pan with the sugar, water & brandy, give it a good stir. Put it on a gentle heat & bring it up to the boil. Simmer until the mixture has reduced by half & the liquid has thickened into a light syrup. Put to one side to cool.
   
   3. Whip the cream until it forms soft peaks, then slice each of the cakes in half, I find it easiest to use the bread knife to do this. Now starts the construction! Place a base layer of cake, drizzle a little of the syrup over the top, then add a layer of cream, a scattering of cherries & another layer of cake. Repeat this pattern until you pop on the top, then add a final topping of cream & a few more fresh cherries to decorate.