Description
Rich German chocolate cake layers meet luscious cherry filling in this classic Black Forest Gateau. Luxurious whipped cream and dark chocolate shavings complete this irresistible dessert you’ll savor with pure European baking bliss.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 125 grams (4.4 ounces) caster sugar
- 100 grams (3.5 ounces) plain flour
- 25 grams (0.9 ounces) cocoa powder
- 400 grams (14.1 ounces) canned cherries in natural juices
- 200 grams (7.1 ounces) plain chocolate
Cream and Flavoring Ingredients:
- 150 milliliters (5.1 fluid ounces) whipping cream
- 200 milliliters (6.8 fluid ounces) double cream
- 2 tablespoons kirsch liqueur (optional)
- 2 tablespoons seedless raspberry jam
Garnish Ingredients:
- A few fresh cherries
- A little grated chocolate or chocolate curls
Instructions
- Preheat the oven to 200°C (180°C fan) or gas mark 6 (approximately 392°F).
- In an electric mixer, combine sugar and eggs, whisking vigorously for 10 minutes until the mixture transforms into a pale, airy texture that creates ribbons when the whisk is lifted.
- Gently sift cocoa powder and flour into the egg mixture, folding carefully with a large metal spoon to maintain the delicate air bubbles.
- Transfer the batter into a prepared cake tin, using a spatula to distribute evenly and eliminate air pockets. Bake in the center of the oven for 10-12 minutes until the cake springs back when lightly touched.
- Once baked, allow the cake to cool completely in the tin. Optional: Sprinkle kirsch liqueur over the cake for added flavor depth.
- For the chocolate ganache, gently heat whipping cream until it reaches a soft simmer. Pour over dark chocolate and stir until achieving a smooth, glossy consistency. Allow to cool and thicken.
- Drain the canned cherries, reserving the juice. In a saucepan, combine cherry juice with jam, reducing until the mixture measures . Fold in the cherries to create a luscious coating.
- Carefully remove the cake from the tin, peeling away the baking paper. Trim the edges to create a neat rectangle, then slice horizontally into two equal layers.
- Spread a generous layer of ganache over both cake layers, ensuring even coverage.
- Whip the double cream until it forms soft peaks, maintaining a light and airy texture.
- Spread two-thirds of the whipped cream over one cake layer, creating a smooth base. Arrange the drained cherries evenly across the cream.
- On the second cake layer, pipe the remaining cream in decorative teaspoon-sized mounds along the center. Garnish with fresh cherries.
- Carefully place the second layer atop the first, creating a magnificent two-tier cake.
- Finish by generously sprinkling grated chocolate or delicate chocolate curls over the top.
- Refrigerate the Black Forest Gateau for at least one hour to set and intensify the flavors before serving.
Notes
- Precise Baking Temperature Matters: Ensure your oven is correctly preheated to 200°C (180°C for fan ovens) for perfect cake texture and even baking.
- Whisking Technique is Crucial: Whisk eggs and sugar for a full 10 minutes to create a light, airy base that gives the cake its signature fluffy consistency.
- Gentle Folding Preserves Airiness: Use a large metal spoon and fold flour and cocoa gently to maintain the mixture’s delicate volume and prevent deflation.
- Kirsch Enhances Flavor: A sprinkle of kirsch adds depth and authentic Black Forest character, making the dessert more sophisticated and traditional.
- Ganache Requires Patience: Allow chocolate ganache to cool and thicken naturally for the perfect spreadable consistency that complements the cake layers.
- Cherry Reduction Intensifies Taste: Boil cherry juice and jam until reduced, creating a concentrated syrup that elevates the overall fruity flavor profile.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 395 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg