Hey there, cake lovers! Today, I’m so excited to share with you one of my all-time favorite recipes: how to make a black forest gateau cake.
This cake isn’t just a treat; it’s a delightful experience that transports me back to my childhood every time I bake it.
I remember my first encounter with this heavenly dessert at a family gathering, where its rich layers of chocolate, luscious cherries, and fluffy cream stole the show. Since then, I’ve been on a mission to perfect my own version, and I can’t wait to guide you through it!
Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging yourself on a cozy evening, this cake is sure to impress. So, grab your apron, and let’s dive into this scrumptious adventure together!
Ingredients List & Preparation Tips
To begin with, let’s analyze the recipe we started out with: here’s what you’ll need to create this stunning black forest cake recipe:
Ingredients
- For the Chocolate Sponge:
- 200g all-purpose flour
- 200g fine sugar
- 75g unsweetened cocoa powder (I love using Dutch-processed cocoa for a deeper flavor)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- Use regular milk of any brand or buttermilk which enhances the overall sensibility of the dish
- 125ml of cooking oil
- 2 teaspoons of vanilla essence
- 250ml of boiling hot water
- For the cherry filling:
- 300 gr. of sour cherry without stones (fresh or in a jar; alternatively, you can use black forest jam)
- 100 grams of white sugar
- 1 tablespoon of starch (corn) as a thickener
- Two tablespoons of lemon juice
- For the whipped cream cake:
- 500 ml of whipping cream
- 50 grams of icing sugar
- 1 teaspoon of vanilla essence (pure).
- On top of the black forest cake:
- Grated dark chocolate (superfine dark chocolate is my favorite!)
- Some fresh cherries for garnishing the cake
Preparation Tips
- Substitutes: To make a black forest gateau gluten free, just replace the normal wheat flour with a gluten free substitute. In case you want a veg version, add plant milk and include a flax egg.
- Make Ahead: The sponge portions of the cake can be baked ahead of time, preferably the day before. Cover the cake in cling film and place into a container to maintain its moisture.
Having prepared the ingredients, now it is time for some baking!
Step by Step Instructions
Step 1: How to Make the Chocolate Sponge Cake
- Preheat the Oven: Firstly, warm your oven at 350 deg F/175 deg C to ensure that the cake cooks well and puffs up.
- Combine Dry Ingredients: In a separate big bowl, add in flour, sugar, cocoa powder, baking powder, baking soda, and salt. Using a whisk, mix all the ingredients well.
- Mix the Wet Ingredients: Combine the eggs with milk, vegetable oil and vanilla extract. Mix still blended. It’s fine if the batter seems a little bumpy. It is designed that way on purpose.
- Boiling Water’s Time Has Come: Add in the boiling water and mix cautiously. It would be easy to mix and make the batter too runny, but this is necessary to be rather moist sponge.
- Baking Process: Divide the batter evenly between the two 9-inch round cake pans that have been greased and floured. Cook for around 30-35 minutes or until a skewer put into the center comes out clean.
- Let It Cool: Allow the cakes to sit in the pans for about ten minutes to cool down. For the last cooling, place the cakes into a wire rack.
Step 2: How to Make the Cherry Filling
- Mixing The Cherry Paste: In a saucepan, mix the pitted cherries with sugar, cornstarch and lemon juices. Put the pot on medium heat and stir until it starts to bubble and becomes thick. This should take around 5-7 minutes.
- Set Aside: After thickening the mixture, take it off the heat and allow it to cool. This will sit in between the layers of your cake.
Step 3: Whipping The Cream
- Place Your Mixing Bowl In The Fridge: It is recommended to first chill your bowl and beaters in the freezer for about ten minutes before taking the cream out of the refrigerator for whipping.
- Break The Whipped Cream: In the bowl, add together the heavy cream, powdered sugar, and vanilla. Start whipping at medium speed until the batter reaches the form of soft peaks. Pay attention to self-over-whipping; it should be airy and not grainy!
Step 4: Putting The Layers Together
- Put One Cake Layer: One of the layers of the chocolate sponge should be put on a serving plate. Apply a lot of cherry filling to the top, then incorporate a layer of whipped cream.
- Put Another Cake Layer: Cover the second sponge layer with a lid and do it all over again-cherry filling, and the last whipped cream.
- Finish Off The Sides: The remaining whipped cream should be used to finish off the sides of the cake. There’s no need to stress over achieving perfection; a rustic style makes the cake look more appealing!
Step 5: Final Touches
- Add In The Chocolate Shavings: Top with some chocolate shavings for that extra black forest gateau touch.
- Use Fresh Cherries: Use fresh cherries to garnish for contrast and a new dimension of flavor!
- Finishing Touch: If you would like to pamper yourself, you can pour chocolate sauce over the top of the cake to make it whole.
Decoration & Presentation Tips
Your cake is ready, the components of the black forest gateau cake are in place, now we go to the factor of the cake, where it’s all about the looks again!
Consider the following pointers when trying to make your cake visually appealing:
- Cake Stand: Place the cake on the cake stand for an even better look.
- Serve with Style: Pieces of cake can be served with vanilla ice cream or some more whipped cream.
- Plate Decoration: Optional plate garnishing may include cocoa powder or chocolate shavings.
Remember, the way the cake is decorated adds onto its beauty, so be bold and outdo yourself with the decorating principles!
FAQs:
1. What is the difference between the black forest cake and the black forest gateau?
Both of them taste good but a black forest gateau is a fancier treatment that almost always consists of chocolate sponge, cherries and cream and the black forest cake may simply mean there are no such layers.
2. Can I prepare a gluten-free version of the black forest gateau?
Of course, all you need is a gluten-free blend instead of all-purpose flour, and now you have a gluten-free option that is definitely delicious.
What should I do with my leftover cake?
Any remaining black forest cake should be kept in an airtight container in the fridge. It will keep for three to four days, but then again it is really nice that you may not have any leftovers at all!
Can I use frozen cherries for tart?
Absolutely! You can use frozen cherries as a substitute; just remember to thaw and drain them before incorporating them into the filling.
How do I best serve the cake?
This cake should be served cold. You may cut this into pieces and have it with tea or coffee or save it for the next party as it is the star of the show!
Closing: Come join me in the kitchen.
I would love to thank you for following this tutorial for how to make a black forest gateau cake step by step.
It is indeed a labor of love that is perfect for all occasions. If the occasion is a celebration or you simply want to give yourself a treat, this cake is bound to do the job.
That being said, what are you still waiting for? Grab your ingredients, put on your favorite apron, and let’s get started! I would love to hear how your cake turns out, so please, do not hesitate to share your experiences in the comments below. Happy baking friends! 🍰
