Black Forest Gateau

1 cup whole-wheat pastry flour

1 cup unbleached white flour

2 tsps baking pwdr

1 tsp baking soda

½ cup cocoa pwdr

1 tsp ground cinnamon

1 cup water

½ canola oil

1 ½ cups pure maple syrup (you can use maple flavoured syrup if on a budget)

1 tsp apple cider vinegar

2 tsps vanilla extract

½ tsp salt

680gm bottle of cherries

200gm sugar

1 recipe whipped chocolate frosting (below)

You need to use a spring form pan for this cake to allow you to remove it easily. Pre-heat the oven to 350F. Oil a 9 inch pan. Sift the flours, baking powder, and baking soda into a  medium bowl. In a small saucepan over medium heat, dissolve the cocoa powder and cinnamon in the water, stirring continuously. When the cocoa begins to bubble, remove from the heat and pour into another medium bowl. Add the remaining liquid ingredients and salt to the cocoa, and whisk until they are well combined. Pour the liquid ingredients into the dry, and whisk until the batter is smooth. Pour the batter into the pan and bake for 20 to 25 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick comes out clean.

Assembling: Drain the bottle of cherries and reserve the juice. Cut cake into two or three layers. Make a sugar syrup with 1 ½ cups of liquid from the cherries, the sugar, bring to boil and reduce. Pour syrup over cooled cake. Spread icing on bottom layer, add cherries place second layer on top and repeat Spread icing all over top layer, place cherries on top and sprinkle with grated chocolate, serve chilled

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