Black Forest Gateau

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Is there anything more iconic in the world of cakes than the Black Forest Gateau? Ever so slightly decadent, a true crowd pleaser and incredibly delicious.

What is in a Black Forest Gateau?

Layers of soft and light chocolate sponge cake are brushed with cherry syrup to make an extra-moist cake. Each layer is covered with sweetened whipped cream and topped with cherry compote.

Traditionally, Black Forest Gateau is made using Kirsch. This cherry brandy is used to soak the sponges and is added to the cherries. It gives the cake a delicious and distinctive flavour, and although I do not include it in this recipe, you can definitely add it if that is your preference.

What is so special about this recipe?

Well, if the magical combination of chocolate, cream and cherries isn't enough to convince you, let me describe this cake a little more. Why I think it works so well. I have had, and made, black forest gateaux before, and the cake part was always a bit dry, the cream too sweet, and the cherries just disappointing. In this recipe, the sponge cake itself is very soft, almost delicate, and this helps it pull in the flavours of the cream and cherries so that it complements the overall dessert and doesn't let it down.

The second major component is, I think, the success of the cherries. You want to ensure that there is a lot of cherry flavour, that there is a hint of tartness, but that is balanced by the sweetness.

And lastly, it should be a very rich cake, but actually it is remarkably light, so much so that you will not have any difficulty in eating a second...and third slice!

Tips for success:

You can make this cake with two layers, but I strongly advise cutting each cake to make four thin layers.

Use tinned cherries rather than fresh. They hold their shape better when cooked, and they are far cheaper to buy.

After cooking, blend some of the cherries so that you have a mixture of textures, whole and a more jam-like consistency.

Unless you are using kirsch, use the syrup from the tinned cherries to brush over the cakes.

Check out the video at the bottom of the page and join me as I make this cake for my daughter's birthday! If you want to experiment with other frosting ideas for this or any other cake, check out my Four Frosting Alternatives. And if you love this cake, you will love my Strawberry Shortcake Cake.

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Black Forest Gateau

Ingredients:

Cake

220g plain flour

60g cocoa powder

350g granulated sugar

2tsp bicarbonate of soda

1tsp baking powder

1tsp salt

120ml oil

2 eggs

2tsp vanilla extract

240ml buttermilk

240ml hot coffee

Cherry compot:

750g tinned cherries (drained weight)

50g sugar

100ml syrup from the tin or 100ml cherry juice

Syrup:

200ml of syrup from the tinned cherries

Cream:

750ml double cream

75g icing sugar

2tsp vanilla extract

2tbs cherry juice (or syrup from tinned cherries)

To decorate:

6 Fresh cherries

150g Dark chocolate block

Method:

Cake

• Grease and line two 9-inch round baking pans.

• Preheat oven to 180°C/356°F.

• Whisk the flour, cocoa powder, sugar, bicarbonate of soda, baking powder, and salt together in a large bowl. Set aside.

• In a second bowl, mix the oil, eggs, and vanilla until combined. Add the buttermilk and mix again. Pour the liquid into the dry ingredients, and then add the coffee. The batter will be thin, so don't panic!

• Divide the mixture between the pans and bake for 25 minutes or until a toothpick inserted comes out clean.

Cherries

• Drain the cherries into a saucepan but save the syrup.

• Cook the Cherries with the sugar and cherry juice for 20 minutes. The cherries will soften and begin to break down. Allow to cool completely.

• An optional step is to remove about a quarter of the Cherries and blend them. Mix that back into the rest of the Cherries. (This just gives a jammy texture along with the whole cherries)

Syrup

• Heat the cherry syrup in a small saucepan until slightly reduced (about 15 minutes) and allow to cool.

Cream

• Whisk the cream, sugar, vanilla and cherry juice to stiff peaks.

To assemble the cake:

• Cut each cooled cake in half.

• Place one of the cake slices on a serving plate. Brush the sponge with some of the syrup and then pipe on a layer of cream, keeping a thicker wall on the outer edge.

• Spoon on a third of the Cherries.

• Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the cream as before, and again a third of the cherries.

• Repeat with the next sponge and then with the final layer. Use a palette knife to cover the whole cake with cream.

• Refrigerate for 20 minutes.

• Grate the chocolate if using.

• Cover the sides of the cake with the chocolate shavings and use any remaining cream to pipe decorations on top.

• Finish with fresh cherries to decorate.