Black Forest Gateau

Chocolate Sponges

• 200 g dark chocolate, small pieces or callets
• 200 g unsalted butter, diced, plus extra for greasing
• 100 g water
• 250 g self-raising flour
• 250 g caster sugar
• 80 g sour cream
• 25 g cocoa powder
• 3 large eggs
• 1 tsp vanilla extract

Whipped Cream

• 750 g double cream
• 75 g golden caster sugar
• 2 tsp vanilla extract

Assembly

• 200 g tinned pitted black cherries, in syrup (drained weight), syrup reserved
• 50 g dark chocolate, shavings