Ravneet Gill served up a delicious black forest gateau with cherry compote and malt chocolate ganache on Saturday Kitchen.

The ingredients for the dry cake mix are: 125g caster sugar, 125g light brown sugar, 80g cocoa powder, 230g plain flour, 2 tsp bicarbonate of soda, 1 tsp baking powder and 1 tsp sea salt flakes.

For the wet cake mix: 175ml mild olive oil, plus extra for greasing, 2 free-range eggs, 175ml buttermilk, 170ml boiling water and 1 tsp instant coffee.

For the malt chocolate ganache: 150g dark chocolate (70% cocoa solids), chopped, 50g plain chocolate (55% cocoa solids), chopped, 300g double cream, 1 tbsp malt extract (alternatively use black treacle, maple syrup or honey) and sea salt flakes.

For the cherry compote: 200g pitted fresh cherries and 50g caster sugar.

For the decorations: 200g dark chocolate, 200ml double cream, flaked sea salt and 12 fresh cherries, to serve.

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.