Black Forest Cake

Ingredients

• 1 x 500g pack of Sowans gluten-free brownie mix
• 275g butter, softened
• 4 medium eggs
• 250ml of fresh cream
• 1 tin (400g) black cherries
• 1tbsp cornflour
• 1 tbsp water
• 100g bar of gluten-free dark chocolate for decorating.

Method:

To make the cake:

1. Preheat the oven according to the instructions on the Sowans brownie mix.
2. Prepare the brownie mixture according to the packet instructions.
3. Divide the mixture evenly between two lined cake tins.
4. Bake for approximately 30–35 minutes, or until the brownies are set.
5. Remove from the oven and allow the brownie layers to cool completely on a wire rack.

To make the cherry jam:

1. Pour the tin of black cherries into a medium saucepan and simmer over a medium heat.
2. In a small bowl, mix the cornflour with the cold water to make a smooth paste, then whisk it into the boiling cherry juice, it will thicken immediately to a jam like consistency, turn off the heat.
3. Remove from the heat and allow to cool.

To make the cream:

1. Pour the fresh cream into a large bowl.
2. Whip until thick and stiff enough to hold its shape.
3. Keep refrigerated until ready to assemble the cake.

To assemble 

1. Place one cooled brownie layer on a cake stand or serving plate.
2. Lightly brush the surface with 1 spoonful of the thickened cherry juice.
3. Spread a thin layer of whipped cream over the brownie cake base.
4. Spoon half of the cooled cherry jam over the cream and spread evenly. Spread another thin layer of cream.
5. Carefully place the second brownie layer on top. Lightly brush this layer with another spoonful of unthickened juice.
6. Cover the top and sides of the cake with the remaining whipped cream.
7. Spoon the remaining thickened cherry jam over the top of the cake, allowing it to run down the sides
8. Finish by generously grating the gluten-free dark chocolate over the cake.