Black Forest gâteau

Latest comments and suggestions

Results 21-40

• JSB

  27 December 2012

  JSB commented on this recipe

  I am presently having a go at this recipe but have one query - Butter milk is liquid and on the carton is measured in milliliters not grams ?? can someone please throw any light on this?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patchybear

  30 December 2012

  patchybear rated and commented on this recipe

  

  This recipe is great however at 859calories a slice I couldn't risk it! I used this as a bit of inspiration for my own black forest gateau, but for a fraction of the calories. I made a fatless chocolate sponge. And I am going to fill with the same filling as stated in the recipe but half the ammount of cream and a low fat substitute cream. Should be very nice for new years :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• runningshoes

  31 December 2012

  runningshoes rated and commented on this recipe

  

  JSB - You can either use equivalent mls to suggested grms, or, if like me, you get everything together and then realise you've got no buttermilk/yoghurt in the fridge, use 2 extra eggs and a splash of ordinary milk. Works fine, still tastes delish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• charade

  05 January 2013

  charade commented on this recipe

  Fantastic cake, followed recipe exactly. Impressive to look at, you could make 2 sponges for a less dramatic look. Cake once cut and 6 pieces gone would not stand straight!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cdt1984

  25 January 2013

  cdt1984 commented on this recipe

  I made this at Christmas and everyone loved it. I am making another for my grandma as there wasn't any left for her to try, she has a sweet tooth and will love this. I add Cherry Brandy to mine along with Kirsch. I do think the sponge takes a long time to bake and like a previous comment - the cream/choc needs to be left a long time or it is too runny. I have made this already and it is waiting on the side whilst the sponge is in the oven. "Oh and the house smells amazing" :0) xx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Adelenne

  31 January 2013

  Adelenne rated and commented on this recipe

  

  Made this for my mum's birthday, everyone loved it!! I used the extra whipped cream to cover the whole cake, drizzle chocolate ganache on top and chocolate shaving on the sides. Looks great and taste great too. Very easy to make too . Thank You Sarah :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TMFJay

  03 February 2013

  TMFJay commented on this recipe

  Brilliant to make- looked and tasted amazing!!!! First ever cake and i decided to hit the ground running with this one and it went brilliantly! Success all around

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TMFJay

  03 February 2013

  TMFJay rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou

  08 February 2013

  Lou commented on this recipe

  I can't find any canned/tinned cherries would frozen ones work if I thawed them out first? I want to make this for valentines day. Please can someone advise me?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• slovenian sarah

  11 February 2013

  slovenian sarah commented on this recipe

  Hi Lou, frozen cherries should work ok, but drain and dry them well with kitchen paper once they're thawed otherwise they'll be too wet, I would then taste for sweetness as they won't be in syrup like tinned / jar ones so you may need more sugar or jam.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MCaruana

  13 February 2013

  MCaruana commented on this recipe

  Guys my cake tasted gr8 but it fell to pieces before I could even serve it :( I think I put too much cream between the layers which made everything slide and my top layer fell to bits perhaps because of the juice I put in it. Was so sorry to see it obtain trifle status ... Don't think there is any way of fixing it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou

  14 February 2013

  Lou rated and commented on this recipe

  

  I made this for valentines day, it went down with my fella a storm so much so he ate a huge slice all to himself, even after sirloin steak and chips before hand.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bb99

  02 March 2013

  bb99 commented on this recipe

  Great taste, great recipe, great cake, GREAT!!!!!!!!!!!!!!!!!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Juls c

  08 March 2013

  Juls c rated and commented on this recipe

  

  I made this at Xmas and it was amazing. I made the sponge cakes, poured on the juice, let them cool and put them in a tin for a couple of days. I then assembled the cake a few days later. It was really easy to make and amazing. Very tall and luxurious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  17 March 2013

  Sarah commented on this recipe

  I'm making this later today but do not have any Kirsch. Any substitute?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dave8956

  12 April 2013

  Dave8956 commented on this recipe

  S**t recipe!! Avoid at all costs. This is sloppy and tasteless. Instead use Antony Worrall Thompson recipe. MUCH Better! no idea why people have rated this recipe. I wish I could give 0 stars as the recipe is not worthy of even 1 star.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dave8956

  12 April 2013

  Dave8956 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Malika Brigita

  22 April 2013

  Malika Brigita commented on this recipe

  Absolutely amazing gateu! Highly recommended! And 3rd day it tasted the best, so would recommend to prepare in advance!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Malika Brigita

  22 April 2013

  Malika Brigita rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kiwidoc

  28 April 2013

  kiwidoc rated and commented on this recipe

  

  Dire. Awful. Nothing is right about this recipe. There is insufficient raising agent and it is dreadfully difficult to get the cakes to rise. The proportions in the ganache tend to over liquidity also. Sorry guys - need to try harder. Hint - it will work with SR flour and more choc in the cream to finish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2303676/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 175g salted butter , plus extra for greasing
• 200g bar dark chocolate
• 300g plain flour
• 375g golden caster sugar
• 25g cocoa
• 1 tsp bicarbonate of soda
• 2 medium eggs
• 200g buttermilk or natural yoghurt

TO ASSEMBLE

• 425g can pitted cherries , 2 tbsp juice reserved, rest drained
• 100g morello cherry jam
• 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
• 500ml tub double cream
• 3 tbsp icing sugar
• 1 small punnet fresh cherries (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Cook 40 mins

Sponges can be frozen before decorating

Ingredients

• 175g salted butter , plus extra for greasing
• 200g bar dark chocolate
• 300g plain flour
• 375g golden caster sugar
• 25g cocoa
• 1 tsp bicarbonate of soda
• 2 medium eggs
• 200g buttermilk or natural yoghurt

TO ASSEMBLE

• 425g can pitted cherries , 2 tbsp juice reserved, rest drained
• 100g morello cherry jam
• 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
• 500ml tub double cream
• 3 tbsp icing sugar
• 1 small punnet fresh cherries (optional)

PER SERVING (10)

859 kcalories, protein 7.2g, carbohydrate 93.7g, fat 48.9 g, saturated fat 29.9g, fibre 2.6g, sugar 73.6g, salt 0.7 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.