Black Forest gâteau

Black Forest gâteau

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(41 ratings)

Cook: 40 mins Prep 1 hr plus cooling

Easy

Serves 8 - 10
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic

Nutrition and extra info

Nutrition: per serving (10)

  • kcal859
  • fat48.9g
  • saturates29.9g
  • carbs93.7g
  • sugars73.6g
  • fibre2.6g
  • protein7.2g
  • salt0.7g
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Ingredients

  • 175g salted butter, plus extra for greasing
  • 200g bar dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 300g plain flour
  • 375g golden caster sugar
  • 25g cocoa
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 medium eggs
  • 200g buttermilk or natural yoghurt

To assemble

  • 425g can pitted cherry, 2 tbsp juice reserved, rest drained
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 100g morello cherry jam
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
    Kirsch

    Kirsch

    kirr-ssh

    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • 500ml tub double cream
  • 3 tbsp icing sugar
  • 1 small punnet fresh cherries (optional)
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

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Comments, questions and tips

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ciaran060902
25th Aug, 2012
It looks fab, I've3 got my own recipe for it it needs three eggs and no chocolate just cocoa
samanthapott
16th Aug, 2012
5.05
Great recipe!
kellymc1983
30th Jul, 2012
5.05
I made 2 of these gateaux, one for my work colleagues and one for family. And they all commented on how nice it was. It was my first attempt at making a black forest gateaux and i was impressed with the end result. Think i went a little OTT with the Kirsch though! Hic! This is definitely a recipe i'll use again and share with family and friends. Infact i shall be making it this week for my engaement party on Friday!
aninditra
28th Jun, 2012
looks sooo delicious..
claireroe
26th Jun, 2012
5.05
This recipe is easy, impressive and delicious... with no unsightly oozing! The only change I made was adding vanilla essence to the cream and sugar. Oh, and I used amaretti soaked cherries. Super! Thank you!
lizswan
24th Jun, 2012
this is a recipie for a disaster . this is a recipie for the wise to avoid and the less wise to atempt.
itslel
23rd Jun, 2012
OOOOOOOOOOH I have to make this one day soon
pshopper
23rd Jun, 2012
Wow - this looks pretty amazing, but I can imagine cutting a slice and all the cream squelching out. I will have a go.

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