Black Forest Gateau Recipes

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
• Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
• Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
• Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
• Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
• Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
• Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
• Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
• Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

BLACK FOREST GATEAU

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
• Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
• Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
• Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
• Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
• When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

BLACK FOREST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST CAKE

Steps:

• 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.
• Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
• 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.
• Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.
• 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.
• Cut each cake layer in half horizontally.
• Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
• 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.

BLACK FOREST CAKE

Steps:

• Butter and flour 3 six inch cake pans. Preheat oven to 350F.
• Sift the flour baking soda and powder, salt and cocoa powder.
• Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
• In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
• Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
• Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
• Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
• Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
• Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
• Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
• Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
• Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
• Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
• Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
• Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.

BLACK FOREST CAKE RECIPE

Steps:

• To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
• In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
• In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won't cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
• Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
• To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.
• To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
• Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there's no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

BLACK FOREST CAKE

Steps:

• 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'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.

BLACK FOREST GâTEAU

Steps:

• Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper.
• In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes.
• In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.
• Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.
• Divide the mixture equally between the three tins and bake for 20-25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely.
• Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.
• Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble.
• When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.
• Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry.
• Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it's made.