A gateau is simply filled layers of a light cake, usually a sponge cake.  The layers can be filled with anything from chocolate mousse to jams and almond flavored whipped cream.  The cake makes a WOW! presentation and is just delicious.

Ingredients to fill a 3 layered gateau 

• 1 pint of fresh strawberries, hulled and sliced 1/4 inch thick
• 6 ripe and firm bananas, sliced 1/4 inch thick
• 1 pint whipping cream, whipped to medium firm peaks
• 3 Tbsp Strawberry Cordial (or any liqueur or brandy on hand)
• 2 8-inch round sponge cakes, split in half horizontally

To assemble:

Place one layer of sponge cake on a plate, cut side up, drizzle liqueur over, cover with 1/3 of the whipped cream, top with 1/2 of the berries and bananas.  Repeat layers ending with remaining sponge layer and whipped cream.  Decorate the top with whole fresh strawberries.  You can also pipe whipped cream around the base and top edges for more dramatic presentation.

Basic Sponge Cake

• 6 eggs, separated
• 1 cup sugar
• 1 Tbsp lemon juice
• 1/2 tsp lemon zest
• 1 cup flour

Method

Preheat oven to 325°.   Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and zest. Fold in the sifted flour, then fold in the stiffly beaten egg whites. 
Divide batter between 2 (8-inch) ungreased cake tins. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.  Remove from tins and cool on cake racks.

In 1994, I moved to the South Pacific and opened a small café.  At that time there was not a box cake to be had in the Kingdom of Tonga and the local bakeries made a poor substitute;  pale in color, tough in texture, bland in chocolate flavor.  In short order, I hunted through my collection of cookbooks and recipes boxes and found several chocolate cakes worth baking.  By and far the best cake was this one…tender, moist, rich in chocolate flavor with the deep, dark color of cocoa.  The cake was an instant hit and for 12 years it was my signature dessert. 

The original recipe of this cake appeared in a 1986 McCall’s Cooking School magazine.   I’ve added almond extract and omitted the sugary icing to make this the “Perfect Chocolate Cake” in my book.  Add this recipe to your dessert repertoire and your family and friends will rave.

The Perfect Chocolate Cake 

 1 cup cocoa powder

2 cups boiling water

2-3/4 cups flour

½ tsp baking powder

½ tsp salt

2 tsp baking soda

2-1/2 cups sugar

1 cup butter

4 eggs

1 tsp almond extract

1 tsp vanilla extract

3 cups whipped cream with 3 Tbsp confectioner’s sugar and 1 tsp vanilla to fill and cover cake layers.

1 Tbsp. cocoa powder to dust top of cream (or use chocolate curls)

Preheat oven to 350° F. Grease and dust two or three 9-inch cake pans.  In a small bowl whisk cocoa powder with boiling water until smooth and refrigerate to cool.  Sift the flour, baking powder, salt, and baking soda into a medium sized bowl.  Cream the butter, sugar, eggs, and extracts until light and fluffy.   Reduce the speed to low and add flour mix alternately with cocoa mix.   Do not over beat.  Pour batter into prepared pans and bake about 30 minutes for 3 layers or about 40 minutes for 2 layers, or until toothpick comes out clean.  Let cool in pans for 5 minutes then remove cakes to a rack and cool completely.  Fill and cover layers, swirling the whipped cream on top and sides.  Place cocoa powder in a tea strainer and tapping the strainer against your palm, dust the top of the cream.  Chill cake until ready to serve.  Hold at room temperature 10 minutes before serving.  This cake also freezes well.  Wrap each layer individually in plastic wrap before freezing.  Ganache may be used in place of whipped cream.