black forest gateau

Black Forest Cake is a fluffy chocolate sponge cake with a delicious homemade cherry filling and whipped cream. A flavorful and beautiful German dessert! PLEASE READ THE POST BEFORE STARTING TO BAKE, IT HAS ALL MY TIPS AND TRICKS.

Black Forest Cake

eggs (separated)

sugar

tsp vanilla extract

all-purpose flour

tsp baking powder

cornstarch

cocoa powder ((see Note 3))

cherry juice (divided (see Note 1))

cherries (pitted (see Note 1))

Tbsp sugar

kirsch (divided (see Note 2))

heavy cream

cherries

oz bittersweet Baking chocolate (coarsely grated)

Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of an 8-inch springform pan with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to a large bowl and set aside.

In the bowl of the stand mixer (no need to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining 1/2 cup sugar, and vanilla extract. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON&#x27;T stir the mixture.

Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined.

Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.

Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.

When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers.

To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk in the cherries and remove from heat. Add about half of the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.

To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. The whipped cream should be very stiff and spreadable but be careful not to over-whip it. Refrigerate whipped cream until ready to assemble.

To assemble the cake, put the cake layer that was the top before on a platter. Put the springform ring (or use a cake ring around it to make it easier to assemble the cake. Drizzle some kirsch or cherry juice over the cake, then top with half of the cherry mixture leaving a 1-inch border. Top with about 1/4 of the whipped cream, smoothing it out with a spatula.

Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). Set aside about ¾ cup of cream for decoration. Spread 1/3 of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.

Decorate sides of the cake with grated chocolate. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.

You can't beat a classic cake - and Mary's crowd pleasing chocolate gâteau makes a wonderful make-ahead dessert for special occasions.

Mary's Black Forest gâteau

eggs

150 grams/5½oz caster sugar

grams/3½oz self-raising flour, sifted

grams/1¾oz cocoa powder, sifted

750 milliliters/1⅓ pint double cream, whipped

150 grams/5½oz white chocolate

250 grams/9 ounces plain chocolate (about 46% cocoa solids)

Make Black Forest Gateau Frozen Yogurt in only 5 minutes without an ice cream machine.

Black Forest Gateau

honey ((or agave nectar))

lemon juice

chocolate

Add the yogurt, honey (or agave nectar), yogurt lemon juice and ⅔ of the frozen cherries into a food processor (or liquidizer).

Process until creamy and even in color, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.

Fold in the reserved frozen cherries and roughly chopped chocolate

Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.

Dutch-processed cocoa powder (sifted)

tsp baking soda

salt

vegetable oil

buttermilk (room temperature)

water coffee

water

cherry liqueur

whipping cream (cold)

g chocolate (chopped)

bar dark chocolate (for shavings (optional))

Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake for 45 mins or until a cake tester comes out mostly clean.&nbsp;

Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.&nbsp;

Chocolate Cake:

Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.

Cherry Liqueur Syrup:

Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Whipped Cream Frosting:

Melt chocolate over a double boiler or in 20 second bursts in the microwave.

Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.

Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.

Unroll to create chocolate bark.&nbsp;

Chocolate Bark:

Cut each cake layer in half horizontally.

Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.&nbsp;

Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.

Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

Assembly:

Hi , just made this black forest cake for my family. It tasted so good everyone loved it. My bark did look a little messy but will be making it again for sure, so hopefully with practice i will get it right.

Did that, and they were perfect thank you!

This recipe was so good! I made this for my dad’s birthday, it was my first time making a Black Forest cake and it turned out great! The only things I changed were that I used canned sour cherries because we aren’t able to get fresh cherries here at this time of year. I also didn’t use cherry liqueur, we didn’t have any so I made cherry syrup with the cherry juice from the jar and some sugar. It was a delicious cake and not overly sweet. It also looked really impressive. Thank you for such a great recipe!

Have made this recipe so many times, and always such a hit! Is it possible to make this into 6" cakes? Do you know what the measurements would be? 
Thanks!

So good! This is my go to chocolate cake recipe, not just for black forest. So moist and such a strong chocolate flavour, the coffee is a must. I’ve been using this recipe for the past 3 years and it’s never failed me. Truly the best!!

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