Blackcurrant and Chocolate Gateaux
Based on the Chocolate Cake recipe, you can create desserts such as this delicious Blackcurrant and chocolate gateaux, filled with layers of blackcurrant, cream and ganache. It is based on the idea of a Black forest gateaux but with some changes.
Ingredients
3 egg version:
3 large eggs
180g unsalted butter, softened (a couple of minutes on defrost in the microwave usually helps)
150g caster sugar (I always reduce the sugar content a little in my recipes)
130g self raising flour (or plain flour with 1tsp of baking powder in)
50g cocoa powder
1/2 tsp baking powder
Splash of milk
4 egg version:
4 large eggs
225g unsalted butter, softened (a couple of minutes on defrost in the microwave usually helps)
200g caster sugar (I always reduce the sugar content a little in my recipes)
175g self raising flour (or plain flour with 1 tsp of baking powder in)
50g cocoa powder
1/2 tsp baking powder
Splash of milk
Blackcurrant and chocolate gateaux filling
Layer 1
300g fresh or frozen blackcurrants (frozen work better in my opinion)
4tbsp golden (or white) caster sugar (2tbsp if you like it sharp)
Layer 2 and 4
225ml double cream
1 cube of dark chocolate (70% coca)
Layer 3
75ml double cream
40g dark chocolate (70% coca)
Method
There are two methods with the Chocolate Cake and I find both work well
Turn on oven to 180oC or 160oC Fan
Grease and line 2x 15cm circular baking tins with 2 double circles of grease proof paper in the base.
All in one method
If you have a electric mixer or food processor
Place all ingredients into a bowl or the food processor, and mix until smooth. If the mixture seems a bit thick you can add a splash of milk to get a dropping consistency.
Creaming method
If you want to do it by hand
Place the sugar and butter in a bowl, and mix until you get a buttery paste.
Whisk the eggs in a bowl and then add a little at a time to your buttery paste, mixing well between each addition to get a smooth mix.
Add the flour, cocoa powder and baking power and fold in. If the mixture seems a bit thick you can add a splash of milk to get a dropping consistency.
Baking the Blackcurrant and chocolate gateaux
Pour the mixture equally into the two baking tins and spread the mixture to the edges with a spatula. Place in the oven for 20mins (3 egg) or 25mins (4 egg), if you can place both tins on the same shelf so they bake evenly. Also avoid opening the door too early to ensure nothing sinks. Cook until risen and firm or you can place a cocktail stick in and it come out clean.
When you take them out the oven leave in the tins for 5minutes before turning them out, you need to place one on the cooling rack upside down (usually the thicker one)
Making the fillings
Layer 1 (Blackcurrant mix)
Put the blackcurrants into a saucepan and gently warm up over a medium heat, until the fruit begins to soften and burst so you get a thick fruit sauce. Try not to over stir as you want to try and keep some of the fruit whole. Add the sugar and bring to the boil and then leave to cool.
Layer 2 and 4 (Whipped Cream)
Whip the cream either with an electric mixer until it becomes thick and firm.
Layer 3 (Ganache)
Chop the chocolate finely and place into a bowl. Place the double cream in a sauce pan and warm on a low-medium heat, stirring regularly until it just begins to bubble around the edge of the saucepan. You do not want it to boil. Add the cream to the chopped chocolate and stir until it is all combined using a silicon spatula or wooden spoon. Allow to cool for 20minutes.
Filling the Blackcurrant and chocolate gateaux
Once the cakes have cooled, you need to carefully cut each one through the middle so you create 4 thin layers of cake. I find its best done with something like a break knife. Then you can layer up the gateaux.
Place the first layer of sponge down and then add the blackcurrant mix. Then another layer of sponge and then spread out 2/3 of the whipped cream.
Next layer of sponge and spread out the ganache. Finally the last layer of sponge and the remaining cream.
Finely grate a cube of chocolate on the top.