Black Forest GateauCourse: DessertCuisine: GermanDifficulty: Medium
A rich chocolate sponge soaked in Cherry liqueur topped with cherries, thick whipped cream and grated dark chocolate. A dessert to die for.
- For the Chocolate Sponge Cake
225 g plain flour
350 g golden caster sugar
85 g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250 ml milk
125 ml vegetable oil
2 tsp vanilla extract
250 ml boiling water
- For the Filling and Topping
600 ml double cream
30 oz pitted black cherries 2x15oz cans
6 tbsp kirsch
150 g dark chocolate grated
- Preheat the oven to 180C/160C Fan/Gas 4.
- Grease and line two 20cm/8in sandwich tins. see notes
- Place all the ingredients, (except the boiling water), into a large mixing bowl.
- Using a plastic spatula combine the ingredients until almost mixed
- Gradually add the boiling water a little at a time, until the batter is smooth.
- Pour the cake batter evenly between the sandwich tins and place in the oven to bake for 25–35 minutes.
- The sponges will be ready when the top is firm to the touch and springs back when gently pushed. Use a skewer inserted into the centre of the sponge to make sure it comes out clean.
- Remove the cakes from the oven and allow to cool in the tins, before turning out and using as so desired.
- Making up The Gateau
- Grate the chocolate onto a shallow oblong baking tray and place in the refrigerator
- Carefully cut each sponge cake through the middle in half,
- Keep one of the bottom layers separate for the top layer
- Drain the juice of 1 can of cherries into a bowl and add the kirsch to the juice.
- Drain the 2nd can of cherries and keep 12 cherries aside for decoration, save the juice in case you don’t have enough Kirsch syrup.
- Roughly chop the drained cherries.
- Using a pastry brush generously soak all but the top layer of sponge with the cherry and Kirsch syrup
- Whip the cream until it thickens and just holds its shape.
- Take a bottom layer of the soaked cake and spread a thin layer of cream over the sponge, and scatter with ⅓ of the chopped cherries. Do this on your work surface, not on a plate.
- Repeat with the second and third layer and top with the final layer of sponge turned upside down so as you end up with a flat surface on top
- Using a palette knife, spread a thin layer of cream around the edges of the gateau
- Remove the grated chocolate from the fridge and holding the gateau gently on its side roll the edge through the chocolate so as to cover the edges.
- Carefully place the gateau back on a serving plate using a palette knife to help you place the gateaux down
- Spoon the remaining cream into a piping bag fitted with a star-shaped nozzle and pipe 12 rosettes around the top.
- Fill the middle of the Gateau with piped cream
- Place a reserved cherry on each rosette of cream and scatter any remaining chocolate over the top of the Gateau.
- Serve and enjoy
- Top Tips
- Use sandwich tins rather than loose bottom tins, as the batter is going to be fairly loose, this will save any leakage