This is the best Black Forest gateau recipe that I have come across. It is so easy to make and the result is a delicious, moist and chocolatey cake that is perfect for any occasion.
A Deliciously Rich and Indulgent Black Forest Gateau
There are few things in life more satisfying than a rich, chocolatey black forest gateau. This classic German dessert is the perfect balance of sweet and savory, and it’s always a hit with family and friends.
Here’s why we love our black Forest gateau recipe:
1. The chocolate cake is incredibly moist and flavorful.
2. The cherries add the perfect amount of sweetness.
3. The whipped cream and chocolate shavings make it look as good as it tastes.
4. It’s the perfect dessert for any occasion.
5. It’s relatively easy to make, even for beginner bakers.
Whether you’re looking for an impressive dessert to make for a special occasion or you’re simply in the mood for something sweet, our black Forest gateau recipe is sure to hit the spot. Give it a try and see for yourself!
How to make black forest gateau
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Divide the mixture between the tins and bake for 25 mins. Prick the cakes a few times with a skewer. 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.
Indulge in a classic black forest gateau with a twist!
There are many variations you can try for the classic black forest gateau recipe. Here are a few of our favourites:
1. For a richer cake, use dark chocolate instead of milk chocolate for the cake and frosting.
2. Swap out the cherry liqueur for another flavour, such as raspberry or strawberry.
3. Get creative with the garnish! Top the cake with whipped cream and fresh fruit, chocolate shavings, or a drizzle of caramel or chocolate sauce.
4. Make a mini version of the cake by baking it in a muffin tin. These are perfect for individual servings or for a black Forest gateau dessert shooter!
5. For a non-alcoholic version of the cake, omit the cherry liqueur and use cherry juice or syrup instead.
What is the difference between black forest cake and Black Forest Gateau?
The difference between black forest cake and Black Forest Gateau is that black Forest cake is a chocolate cake with chocolate shavings on top, while Black Forest Gateau is a chocolate cake with whipped cream and cherries on top.
What is the difference between a gâteau and cake?
A cake is a dessert that is typically made with flour, sugar, butter, eggs, and baking powder or soda. A gâteau is a cake that is typically made with flour, sugar, butter, eggs, and cream.
What is gâteau cake made of?
A gâteau cake is usually made with a light sponge cake or a chiffon cake as its base, with a variety of fillings and frostings. The most common filling is a fruit puree, but gâteau cakes can also be filled with chocolate, custard, or cream. They are often decorated with whipped cream, fruits, or chocolate.
What is the difference between chocolate cake and black forest cake?
Chocolate cake and black forest cake are two popular types of cake. Both cakes are made with chocolate, but black Forest cake also includes cherries and whipped cream. Chocolate cake is typically served with a chocolate frosting, while black Forest cake is often served with a cherry sauce.
black forest gateau recipe
Course: CakeDifficulty: Easy12
servings1
hour40
minutes860
kcalIngredients
175g salted butter, plus extra for the tin
200g dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 eggs
200g buttermilk or natural yogurt
To assemble
425g can pitted cherries, drained with 2 tbsp juice reserved
100g morello cherry jam
4 tbsp kirsch (or more juice from the can if you want it to be non-alcoholic)
500ml double cream
3 tbsp icing sugar
1 small punnet fresh cherries
Directions
- Preheat the oven to 180°C. Grease and line the bottoms of three 20cm cake tins. Set the kettle to boil. In a small saucepan, gently heat the butter and 75g chocolate chunks, stirring constantly, until completely melted.
- In a mixing bowl, combine the flour, sugar, cocoa, and bicarbonate of soda with a pinch of salt. Whisk together the eggs and buttermilk or yogurt. Scrape the melted chocolate and egg mixture into the dry ingredients, then add 100ml boiling water and whisk briefly until the cake batter is lump-free.
- Divide the batter evenly between the tins and bake for 25 minutes, rotating the tins after 20 minutes if they’re on different shelves. To see if they’re done, insert a skewer and make sure it comes out clean.
- Prick the cakes with a skewer several times. Drizzle the cakes with the 2 tbsp reserved cherry juice and the kirsch (or more juice). Allow the cakes to cool.
- Combine the remaining drained cherries and jam in a mixing bowl. 200ml cream, heated to just below simmering point in a small saucepan Place the remaining chocolate in a heatproof bowl, pour in the hot cream, and stir until melted. Set aside until easily spreadable.
- When the cakes are cool, whisk together the remaining cream and icing sugar until softly whipped. Spread over two of the cakes, followed by the jammy cherries. Arrange the cakes in a stack. Place the third cake on top of the other cakes and spread the chocolate cream over it. Place the fresh cherries on top of the cake and serve.
