Method
1.Preheat the oven to moderate 180 degrees Celcius (350 degrees Fahrenheit/Gas 4). Grease two 20cm round shallow cake tins and line the bases with baking paper. Beat the cake mix, eggs, oil and 1 1/4 cups (310ml) water in a large bowl with electric beaters for 30 seconds. Increase to medium speed and beat for two minutes. Pour evenly into the tins and bake for 40-45 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
2. Place the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, remove from the heat and sit the bowl over the saucepan - ensure the base doesn't touch the water. Stir occasionally until the chocolate has melted. Cool slightly. Beat the butter in a bowl with electric beaters until light and creamy. Add the chocolate, beating for 1 minute, or until smooth and well combined. If the mixture is too runny, refrigerate until it reaches a spreading consistency.
3. Cut each cake in half horizontally and place the first layer on a serving plate. Spread the cake evenly with one third of the whipped cream, and top with one quarter of the cherries. Continue layering with the remaining cake and filling ingredients, finishing with the cake on top. Spread the chocolate cream over the top and side of the cake with a flat-bladed knife. Pile the remaining cherries in the centre of the cake and serve.
NUTRITION PER SERVE (10)Fat 54g; Protein 6.5g; Carbohydrate 57g; Dietary Fibre 2g; Cholesterol 161 mg; 3045 kJ (725 cal)
Thanks to
Miss Megan Watts from the United Kingdom for submitting this Dark Forest Gateau recipe.
Added on 04 April 2008.
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