Capture the traditional flavours of chocolate and cherry in this rich Black Forest traybake. For added wow-factor, our version includes nuggets of chopped-up Toblerone – the only decision you need to make is whether to go for the dark, milk or white chocolate version. And don’t forget the retro glace cherries dotted across the top!
MAKES 1 TRAY FOR SLICING
unsalted butter for greasing
75g cocoa powder
¾ tsp bicarbonate of soda
4 medium eggs
370g light muscovado sugar
185ml groundnut or vegetable oil
200g self-raising flour sifted
150g dark chocolate (about 50 per cent cocoa)
2 tbsp golden syrup
2 tbsp whipping cream
100g sliced or chopped Toblerone (a mixture of flavours if you like)
75g glacé cherries halved
1. Preheat the oven to 180C/160C fan/gas 4. Butter a 30cm x 23cm traybake tin, 4cm deep. Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Whisk together the eggs, sugar and oil in a large bowl, then fold in the flour followed by the cocoa solution. Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to cool in the tin.
2. For the topping, gently melt the chocolate with the syrup and cream in a bowl set over a pan containing a little simmering water, whisking until glossy and smooth. Drizzle this icing over the cake, scatter over the Toblerone and dot the cherries here and there across the top. Set aside to harden for a couple of hours before cutting into squares (about 20 medium). They will keep well in an airtight container for several days.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.