Name: Black forest traybake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 175ml extra virgin olive oil; 2 eggs; 175ml soured cream; 170ml coffee made with 2 tsp instant coffee granules and left to cool slightly; 250g plain flour; 90g cocoa powder; 2 tsp bicarbonate of soda; 1 tsp baking powder; 125g golden caster sugar; 125g light brown soft sugar; 50g hazelnuts toasted and roughly chopped, to serve; 200ml double cream; 2 tsp malt powder (optional); 100g dark chocolate roughly chopped; 100g milk chocolate roughly chopped; 300g frozen cherries; 25g light brown soft sugar; 1 lemon juiced; 1 tbsp cornflour; ½ vanilla bean pod seeds scraped; 400ml double cream; 2 tsp kirsch; ½ vanilla bean pod seeds scraped; 30g icing sugar

One black forest traybake cut into slices

175ml extra virgin olive oil
2 eggs
175ml soured cream
170ml coffee
made with 2 tsp instant coffee granules and left to cool slightly
250g plain flour
90g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
125g golden caster sugar
125g light brown soft sugar
50g hazelnuts
toasted and roughly chopped, to serve

For the chocolate ganache

200ml double cream
2 tsp malt powder
(optional)
100g dark chocolate
roughly chopped
100g milk chocolate
roughly chopped

For the roasted cherries

300g frozen cherries
25g light brown soft sugar
1 lemon
juiced
1 tbsp cornflour
½ vanilla bean pod
seeds scraped

For the kirsch cream

400ml double cream
2 tsp kirsch
½ vanilla bean pod
seeds scraped
30g icing sugar

Method

step 1
Heat the oven to 200C/180C fan/gas 6 and line a 30cm traybake tin with baking parchment. Whisk the oil, eggs, soured cream and cooled coffee together in a large jug. Combine the flour, cocoa powder, bicarb, baking powder, both sugars and a pinch of salt in a large bowl, then whisk the wet ingredients into the dry until the mixture is smooth and no pockets of flour remain. Pour into the tin and bake for 20-22 mins, or until a skewer inserted into the middle comes out clean. Cool in the tin for 20 mins, then remove to a wire rack to cool completely.
step 2
Meanwhile, make the ganache. Warm the cream and malt powder, if using, in a small saucepan over a low heat, whisking until any powder has dissolved and the cream is steaming. Put both chocolates in a medium heatproof bowl and pour over the hot cream. Set aside for 1 min, then whisk until smooth and glossy. Leave to cool completely, then keep chilled until ready to use.
step 3
For the cherries, combine all the ingredients in a bowl, then spread over a baking tray lined with baking parchment. Roast for 20 mins, then leave to cool.
step 4
When ready to assemble, whip the ganache using an electric whisk for 3-4 mins until it holds stiff peaks and resembles buttercream. To make the kirsch cream, pour the cream, kirsch, vanilla seeds and icing sugar into a large bowl and whip to soft peaks. Put the cooled sponge on a serving tray, spread over the ganache, then spoon over the cream. Dot over the cherries and sprinkle over the hazelnuts. Will keep chilled for up to three days.