HOWARD MIDDLETON

Ingredients

For the cake

2 x 390g jars black cherries in kirsch, drained (keep the liquid for use in the filling)

5 eggs

200g organic cocoa powder (I use Green & Black’s)

350g plain flour

1 tsp salt

1 tbsp baking powder

1 tbsp bicarbonate of soda

500g light brown soft sugar

100g caster sugar

350ml buttermilk

350ml coffee (made with hot water and 2 tbsp instant espresso powder)

150g unsalted butter, melted

For the filling

60g dried sour cherries

300g full fat cream cheese

200g unsalted butter, softened

200g icing sugar

For the ganache

450g dark chocolate couvertures or chopped dark chocolate, 70%+ cocoa

400ml double cream

80g unsalted butter, softened

For the trees

500g organic dark chocolate, 85% cocoa, very finely chopped

1 gold fleck chocolate transfer sheet

For the logs

150g dark modelling chocolate (such as Squires Kitchen modelling cocoform)

150g milk modelling chocolate (such as Squires Kitchen modelling cocoform)

Dark brown paste food colouring

For the bear

150g white modelling chocolate (such as Squires Kitchen modelling cocoform)

Small amount of black and grey edible dusting powder

Bright blue paste food colouring

To finish

50g organic dark chocolate, 85% cocoa, grated

Chopped fresh rosemary (optional)

Method

Cake

1. Preheat the oven to 170ºC fan.
2. Lightly butter the two 23cm x 15cm sections of the cake tin and line with baking parchment.
3. Sift the flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl, and then stir in the sugar.
4. Whisk the eggs in another bowl with 2 tablespoons of the kirsch from the cherries, and then add to the dry ingredients.
5. Add the coffee, melted butter and buttermilk and stir in.
6. Scrape the mix into the cake tin, and then place the drained cherries on top.  (They will sink but it doesn’t matter).
7. Bake for about 40-45 minutes until a cake tester comes out clean.  Let the cakes cool in the tin before putting them on a wire rack.
8. While the cakes are in the oven make the tempered trees.

Filling

1. Put the sour cherries in a saucepan with the rest of the kirsch.  Bring to a simmer then allow to steep and cool.
2. Chop the cooled cherries.
3. Cream the butter and icing sugar, then add the cream cheese and cherries and beat until light and fluffy.

Ganache

1. Put the chocolate couvertures in a mixing bowl.
2. Heat the cream in a pan till it is just at boiling point, then pour over the chocolate.  Leave to stand for a couple of minutes.
3. Stir together until smooth, then add the butter and whisk till light and smooth.
4. Don’t panic if it splits – just turn up the speed and keep whisking till it emulsifies.

The trees

1. Temper the chocolate by putting 330g (about two thirds) of the chocolate pieces in a bowl over a pan of simmering water, and then heat it gently to melt the chocolate.  
2. When it reaches 38ºC-40ºC (100ºF-104º) and all the chocolate pieces are melted take the bowl off the pan.  
3. Add the rest of the chocolate pieces into the 2/3 of melted chocolate stirring constantly until it reaches 31ºC-32ºC (88ºF-90ºF).  
4. Put the transfer sheet on a lined baking sheet and pour the tempered chocolate over it, smoothing out evenly with a palette knife.
5. When the chocolate is set, cut into sharp triangles of various sizes.

The logs

Roll out the dark modelling chocolate.  Use the milk modelling chocolate to make a long sausage shape and wrap with the dark chocolate.  Add a bark-like texture, and then slice into discs.  Paint on tree rings if you have time.

The bear

Mould the bear using the white modelling chocolate.  Add detail, such as the fur texture, then enhance with the edible dusting powder to make it a silver grey bear.  Add bright blue eyes as desired. 

To assemble the cake

1. Level off the cakes, upturn, and then slice horizontally in half.
2. Put the trimmed tops (which now become the bottoms) end to end on the cake board.
3. Spread or pipe the filling across both cakes, then place the remaining cake on top.
4. Cover with the ganache and smooth off till you can live with it.
5. Sprinkle with chopped rosemary and grated dark chocolate to resemble a forest floor.

For a gluten-free variation, try the Black Forest Brownies in my book, 'Delicious Gluten-Free Baking'.