Gluten-Free Black Forest Cake

Preheat the oven to 180°C /160°C (fan) /350°F /gas mark 4

Grease three 20cm sandwich tins and line with parchment paper

Using an electric hand mixer, beat the egg yolks and sugar together in a bowl until light and fluffy

Gradually add the cocoa powder and mix until it is all incorporated

In a separate bowl and using clean beaters, whisk the egg whites until they form stiff peaks

Gently fold a quarter of the whisked egg whites into the batter, to loosen it

Add the remaining egg whites and gently fold through until just combined

Be careful not to overmix as it will knock out the air from the egg whites

Divide the batter between the three sandwich tins and bake for 15–20 minutes, or until an inserted skewer comes out clean

Remove from the oven and leave the cakes to cool in their tins

They will shrink slightly and come away from the edges of the tins

If any of the cakes are domed, trim the tops to ensure a flat surface for stacking

Make several holes in the cooled sponge with a skewer, then brush some of the cherry juice or liqueur over the top of the cakes

Repeat two or three times, until all the juice or liqueur is used up

Place the cherries and their juice in a pan and bring to the boil

In a small bowl, mix the cornflour with the cold water, then pour into the pan of boiling cherries, stirring continuously to combine

Turn the heat down to medium and continue stirring until the mixture thickens and reaches a thick compote consistency

Pour into a heatproof bowl and leave to cool

For the Italian buttercream pour the sugar and water into a pan over a medium heat and bring to the boil without stirring

Allow to boil for about 3–5 minutes until a thick syrup forms

Meanwhile, whisk the egg whites in a clean metal bowl until stiff peaks form

With the mixer on a low or medium speed, slowly pour the syrup in a thin stream into the egg whites until it is all used up

Then add the vanilla extract and continue whisking until cool

Once the mixture has cooled, continue whisking and add the butter a cube at a time until it is all incorporated

The buttercream should be smooth and thick with a consistency similar to whipped cream

To assemble take a third of the buttercream and place in a separate bowl

Add 2 heaped tablespoons of the black cherry compote and gently fold it in

Place the first cake on a cake board or serving plate and spread half of the plain buttercream on top, followed by some black cherry compote

Gently place the second cake on top and spread the cherry-coloured buttercream over the top

Then place the third cake on top and spread the remaining plain buttercream over the top

Pour any remaining black cherry compote on top of the icing and sprinkle dark chocolate shavings around it