It's going to be a very merry Christmas indeed, because this month The Gin Baker has come up with the most chocolatey, most delicious, most GINcredible boozy bake yet: a Black Forest gin gâteau. Using this month's Arbikie AK's Gin and those oh-so-luxurious Luxardo Maraschino Cherries, this is sure to be the ultimate crowd-pleaser at your Christmas festivities. Check out what The Gin Baker has to say and get the recipe below!
Christmas really is the most wonderful time of the year; that is unless you are hosting Christmas dinner of course; in which case it very quickly becomes the most stressful time of the year! With presents to wrap, parents-in-law to pander to and roast potatoes to perfect, it can all become a little too overwhelming. Your first instinct might be to reach for that bottle of gin you had to hide from the mother-in-law but I would strongly advise refraining from cooking the Christmas turkey under the influence as it will undoubtedly end in disaster.
That doesn’t mean you shouldn’t have your cake and eat it though…quite literally. After all, everyone deserves a little respite after a hectic day of hosting and this boozy Black Forest Gateau is guaranteed to pacify even your most demanding guests. With three layers of gin soaked chocolate sponge, two thick layers of mascarpone cream filling spiked with Luxardo Maraschino Cherries and a generous drizzling of dark chocolate gin ganache, this decadent dessert is the ultimate indulgence.
With a botanical blend that gives The Arbikie AK’s Gin its weight of liquorice and a woody character, this gives the chocolate sponge and dark chocolate ganache a deeper, richer flavour. The sweetness provided by the honey also balances nicely with the cherry spiked mascarpone cream filling. All-in-all, a perfect addition to this classic dessert.
Although this might be a slight throwback to the 70’s for many, this modern take on this classic dessert definitely deserves a place at the Christmas table this year. To make this boozy Black Forest Gateau, you will need:
For the Chocolate Sponge Cake:
300g of Butter, softened, plus extra for greasing
300g of Caster Sugar
220g of Self-Raising Flour
1tsp of Baking Powder
85g of Cocoa Powder
5 Medium Eggs
For the Gin Syrup
100ml of Gin
50g of Sugar
For the Mascarpone Cream filling:
600g of Double Cream
250g of Mascarpone
300g of Luxardo Maraschino Cherries (including some of the syrup)
For the dark chocolate ganache:
250g of good quality Dark Chocolate
235ml of Double Cream
2 tbsp of Gin
500g of Fresh Cherries
150g of Redcurrants
Sprinkling of Icing Sugar
Preparation time: 45 minutes
Serves: 8-10 people
1) Preheat the oven to 180C. Grease a 26cm rectangular cake tin and line with baking parchment.
2) Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and mix until smooth. Pour the mixture into the prepared cake tin and spread evenly using a spatula.
3) Bake for 35-40 minutes or until the cakes are well risen and springy to the touch. Remove the cakes from the oven and cool for 5 minutes before turning out onto a wire rack. Remove the parchment paper and leave the cakes to cool.
4) Whilst the cakes are cooling, make the gin syrup by adding the gin and sugar to a saucepan and set over a high heat. Stir until the sugar has dissolved and then bring to a boil. Boil for 1 minute and then remove the syrup from the heat. Set aside and leave to cool.
5) When you are ready to construct the cake, make your cream filling by adding the double cream to a electric mixer and whisk until stiff. Add the mascarpone and maraschino cherries and whisk further until well combined.
6) When the cake has cooled, cut into three even layers using a long-bladed serrated knife. Place the cakes back on the wire rack and then brush each sponge with the gin syrup.
7) Transfer one of the sponges very carefully to a cake stand and spoon about half of the whipped cream on top. Spread the whipped cream out evenly before topping with another sponge. Top with the remaining whipped cream and spread out evenly. Top with the last layer and place in the fridge which you make your chocolate ganache.
8) To make your ganache, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil and then pour over the chopped chocolate and then whisk until smooth. Add the gin and continue to whisk. Once combined, allow the ganache to cool slightly before spreading over the top of the cake.
9) To decorate, top with the fresh cherries and then keep in the fridge until ready to serve.
It’s best to eat this cake on the same day but if you are making it in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. Sprinkle with icing sugar before serving.