Black Forest Gateau

3.50 (3)
⏱ 78 mins 🍽 6-8 serving(s) 🏷 Dessert

This traditional Black Forest Gateau is a rewarding dessert to prepare. It features light chocolate sponge layers soaked with kirsch, layered with sweetened whipped cream and morello cherries, and finished with chocolate decorations. The process is straightforward, resulting in an impressive and delicious centrepiece that serves six to eight people.

Black Forest Gateau

Ingredients

  • 6 eggs
  • 1 cup sugar, scant
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup best quality cocoa powder
  • 1/2 cup butter, melted
  • 4 tablespoons kirsch or 4 tablespoons other cherry flavored liqueur
  • 2 1/2 cups whipping cream
  • 2 tablespoons icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 (1 1/2 lb) jar of pitted morello cherries, well drained
  • icing sugar, for dusting
  • grated chocolate
  • chocolate curls
  • morello cherries (fresh or drained canned)

Method

  1. Heat your oven to 350°F.
  2. Grease three 8 inch round cake tins with butter.
  3. Place wax paper in the base of each tin and butter the paper.
  4. In a bowl, beat the eggs, sugar and vanilla extract with an electric hand mixer for 5-7 minutes until pale and very thick.
  5. Sift the flour and cocoa powder over the egg mixture and fold in gently and evenly using a spatula.
  6. Carefully stir the melted butter into the batter.
  7. Evenly divide the mixture between the prepared tins and smooth the tops level.
  8. Bake for 15-18 minutes until the cakes are risen and spring back when touched.
  9. Let the cakes cool in their tins on a wire rack for about 5 minutes before turning them out to cool fully.
  10. Peel the lining paper from each cooled cake layer.
  11. Prick each layer all over with a skewer or fork, then sprinkle with the kirsch.
  12. Whip the cream with an electric hand mixer until it begins to thicken, then gradually beat in the icing sugar and vanilla until it holds its shape.
  13. To assemble, spread just under one third of the cream over one cake layer and top with roughly half of the drained cherries.
  14. Spread a little less than half of the remaining cream on a second layer, add the rest of the cherries, and place it on top of the first layer.
  15. Position the final cake layer on top.
  16. Use the remaining cream to cover the entire cake.
  17. Dust a serving plate with icing sugar and carefully centre the cake on it.
  18. Press grated chocolate onto the sides and decorate the top with chocolate curls and cherries.

Nutrition (per serving)

Sodium246100 mg

Recipe details

CategoryDessert
Authorevelynathens