I have a long history of failing to make 'big' cakes in my oven, but when I saw a recipe for a ring cake I remembered that I have a Bundt tin and I decided to have a go at making a cake for my dad's birthday. What else could I make for a man who thinks the 1970s were the best decade ever than a blackforest gateau, but 21st century style.
- Preparation time: 20 minutes
- Cooking time: 25-35 minutes
- Serves 8-10
- 200g (7oz) softened butter
- 200g (7oz) golden caster sugar
- 4 large eggs, beaten
- 150g (50z) self-raising flour
- 50g (2oz) cocoa powder
- ½tsp baking powder
- 1tsp vanilla bean paste
- 4tbsp kirsch or brandy (optional and should be omitted if the cake is being given to a minor)
- 4tbsp cherry pie filling
- 150ml double cream
- 1tbsp icing sugar
- fresh cherries (with the stalks still on if possible)
- bar of white chocolate
- dark chocolate curls
- You'll also need a 20cm (8inch) Bundt tin, well greased and floured (I actually then put mine in the fridge as it was a warm day and the butter was melting through the flour.)
- Heat the oven to 180°C/160°C fan, 350°F, gas mark 4.
- Beat the butter and golden sugar in a bowl until smooth and creamy. Gradually beat in the eggs, a little at a time, adding flour if the mixture starts to curdle. Stir through the vanilla bean paste.
- Sieve in the flour, cocoa and baking powder and beat gently until smooth.
- Spoon the mixture into the tin and level the surface. Bake for 25-35 minutes until firm and well risen, test with a skewer which should come out clean.
- Place the cake in the tin onto a wire rack to cool. When cool (and not before or the cake will fall apart!) turn upside down and remove from the tin.
- Measure a line around the circumference of the cake halfway up the height, and carefully slice through this to have a top and bottom half.
- Whip the double cream up until stiff and it holds its shape. Stir through the icing sugar to sweeten. Spread this onto the bottom half of the ring, and spoon the cherry pie filling onto the top of this. Place the top half of the cake back on top.
- Melt the white chocolate in a bain marie (or in a bowl over boiling hot water, it shouldn't touch the water). Pour the chocolate over the top of the cake allowing it to dribble down the sides and hole to create. Place the cherries on top, and put the cake in the fridge to set.
- Once almost set, sprinkle the dark chocolate flakes on top (if this is done when the white chocolate is still warm, it will melt into it). Return to the fridge to set the white chocolate.