Silver Travel Cook Club - October 2020

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Silver Travel Cook ClubEmerald WaterwaysThis month’s Silver Travel Cook Club features a recipe for Black Forest Gateau, inspired by sponsor Emerald Waterways' 8-day legendary Rhine & Moselle holiday.

And you could win an Emerald Waterways goody bag and a copy of LOLA'S: A Cake Journey Around the World.

Legendary Rhine & Moselle 8-day river cruise

On this insightful 8-day river cruise, begin your journey in Mainz before sailing to Wiesbaden, a spa town known for its mineral springs. Onwards to Rüdesheim in the Rheingau region and visit picturesque settings fit for TV and film sets. Marksburg Castle brings fairytale-like Koblenz to life, while the slopes of the Moselle Valley are yours to explore by bike in Cochem. Legendary Rhine & Moselle 8-day river cruise itineraryUncover Trier’s beautifully preserved Roman remains on a guided walk, and in Bernkastel you will taste the town’s finest wines within truly majestic surroundings

Book before 31 October 2020 and enjoy savings of up to £1,000 per couple, plus enjoy a generous €150 per cabin to spend on board, on additional holiday treats.

What’s more, choose to pay for your holiday in full by 31 October 2020 and take advantage of an additional £200 per person Early Payment Discount.

In addition, to allow flexibility for our guests, we are delighted to offer a free Deposit Protection Plan, which is available for all new 2021 European river cruise bookings.

2021 Legendary Rhine & Moselle River Cruise from £1,845 per person

Please note: Terms and conditions apply to the offer. Prices include all relevant discounts and applies to our lowest-priced available cabin.

Find out more

Emerald Waterways
Emerald Waterways

Recipe: Black Forest Gateau

Preparation time: 25 minutes
Total time: 1 hour
Serves: 8-10


  • 6 medium-sized eggs
  • 1 teaspoon vanilla extract
  • 250g golden caster sugar
  • 50g cocoa powder
  • 100g plain flour
  • 1 teaspoon baking powder
  • 150g unsalted butter - melted
  • 150g dark chocolate
  • 3 tablespoons raspberry preserve
  • 50 black cherries (pitted)
For the syrup:
  • 175g golden caster sugar
  • 2 tablespoons kirsch
For the cream
  • 750ml whipping cream
  • 75g golden caster sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons kirsch


Preheat oven to 180°C, fan 160°C, gas 4. Grease 3 x 22 cm sandwich cake tins and line with baking paper.

Make sponges x 3. In a bowl, whisk the eggs, vanilla and sugar together for around 10 minutes or until thick. Black Forest Gateau designed by mrsiraphol / FreepikSift the cocoa powder, baking powder and flour together and fold in. Stir in the cooled melted butter.

Divide the cake mixture between the three tins and bake for 20-25 minutes. Cool in the tins for around 5 minutes, then turn out on to a rack to cool completely.

Grate the block of chocolate or shave the chocolate with the blade of a knife. Chill the shavings in the fridge.

Make the syrup. Add 200ml water and the sugar to a pan and bring to the boil for 5 minutes. Leave to cool. Stir in the kirsch. Make the kirsch cream. Whip the cream and sugar until firm and gently fold in the vanilla and kirsch.

Assemble the cake. Brush the sponges with some of the syrup, spread over the raspberry preserve. Sandwich each sponge together, adding a layer of the kirsch cream, about 1 cm deep and cover each layer with cherries (keep hold of 8-10 cherries for decoration).


Emerald Waterways goodie bagWin Emerald Waterways goody bag and a copy of LOLA'S:A Cake Journey Around the WorldHow to win an Emerald Waterways goody bag and a copy of LOLA'S: A Cake Journey Around the World

Marie Antoinette famously said "let them eat cake" about the peasants, shortly before the French Revolution. Things didn’t turn out quite so well for her, but making and devouring cake these days usually means comfort and indulgence, often enjoyed with friends and family.

Tell us about your favourite cake, when and where you’ve made or eaten it, with whom  and just what makes it so special. The best entry will win a copy of LOLA’S: A Cake Journey Around the World.

Read more about all of our Silver Travel Cook Club recipes.


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Other Members' Thoughts - 10 Comment(s)

  • SilverTravelEditor
    6 days ago
    Thanks for all your mouthwatering favourite cake memories. As with so much in life, it's often more about who you share something with, and when and where, isn't it?

    @JulieAAA - I can picture the marzipan giraffe standing tall on your 60th birthday cake. As you say, not at all the way you had planned to celebrate The Big Birthday, but your family improvised and I suspect you'll never forget it. Or the cake!

    @sefalleyne - I love the story behind your Trinidad Black Cake memory. You had me at rum!

    Please keep these wonderful cake memories coming to be in with a chance of winning a copy of Lola's Cake Journey Around the World. Yum.
  • Hardyplant
    10 days ago
    My favourite cake is Lemon Drizzle, mainly because it's not as sweet as a lot of other cakes. I use the recipe my mother wrote out for me a long time ago, possibly in the 70's or even late 60's, and I always use a loaf tin with a ready made greaseproof liner, to make the whole process quick and easy. Lemon Drizzle is one of those cakes that lots of people make to take to club meetings or sell with tea at events; in fact whenever I see a yellow National Garden Scheme sign my mouth starts watering at the very thought of a lovely slice of Lemon Drizzle.
  • Genie_2
    11 days ago
    I love a carrot cake to which I add mixed nibbed nuts and then drizzle with orange liqueur. When I made it for my mum she said it was the best she had ever tasted, praise indeed! Otherwise a cake I remember fondly is a chocolate 3 layer cake from a recipe in a "Bero" booklet, can anyone help me with an old copy?
  • pineapple99
    14 days ago
    My favourite cakes are macaroons - I love almonds so love them. Second place would be Batenburg. I would ideally share the macaroons with my step daughter but she lives in France so have not been able to see her this year.
  • sefalleyne
    17 days ago
    My favourite cake is Trinidad Black Cake first made for me by my new sister-in-law, Ellen, in Trinidad. My new husband and I were visiting so I could be introduced to his family.
    A traditional Christmas cake involving lots of dried fruit soaked in rum.
    Absolutely delicious and unforgettable.
  • you
    21 days ago
    I do not like sweet items so I do not eat cakes....but my husband more than makes up for it.....His most memorable cake event was in America at the cheesecake factory....He travelled home a bit heavier than he went....
  • DRSask
    21 days ago
    My favourite cake ever is one I had in Vienna in 2010, the Original Sacher Punch Dessert. It is basically the Sacher torte pimped up with bitter orange and rum. It melts in your mouth. I was on a tour from Munich to Prague, Budapest, Vienna, Salzburg and back to Vienna. Luckily my fellow travelers shared my love of cake. In Vienna in particular, a healthy breakfast and dinner would surround a lunch consisting of a variety of cakes. The Punch Dessert made the menu two days in a row and was enjoyed in the beautiful rose gardens of the Volksgarten (People's Garden). I can still smell the roses and taste the cake!
  • Ozdevon
    21 days ago
    Being from Australia I love lamingtons! It is always a surprise when friends in the UK make them for me and it takes me back to my childhood. It was one of the first (mini) cakes I made and can picture the family home.
  • ESW
    21 days ago
    Living by myself, I rarely make cakes but Number 2 grandson loves to bake with me. It has to be a 'white one' as he insists he doesn't like home made chocolate cake although happily eats bought ones. The decoration is always the best bit and his finished cake must have a layer of buttercream filling and plenty of icing on top with every spare space covered with maltesers, smarties, chocolate buttons and a good coating of sprinkles...
  • JulieAAA
    21 days ago
    My favourite cake was the huge salted caramel flavour cake that my son and his girlfriend had bought for my 60th birthday. Due to the Covid19 epidemic, my long-planned big birthday celebrations had to be curtailed (a BBQ garden party with all my family and friends, followed by a five week trip to Australia). I had to settle for a low key birthday at home, with just my husband, my son and his girlfriend, and my daughter and her boyfriend. However, they managed to make it really special, taking me on a murder mystery walk that had been designed by my daughter's boyfriend, organising a family tea party for the 6 of us, and the culmination was the fantastic cake, to which my daughter had added a beautiful marzipan giraffe (to remind me of the last holiday I had, a safari in South Africa) and a 60th birthday candle.