Black Forest Gateau | Black Forest Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Grab a large mixing bowl and add sugar.

Beat sugar until lighter and fluffier in color and consistency (5-7 minutes).

Scrape down the bowl to incorporate any bits not fully mixed.

Add eggs one at a time, beating well between each addition.

Scrape down the bowl again to incorporate any bits not fully mixed.

Add cocoa powder, baking powder, salt, and flour to the bowl.

Mix on medium-low speed, then add milk and increase to high speed until smooth.

Scrape down the bowl again to incorporate any bits not fully mixed.

Pour batter into an 8-inch square cake tin, leveling it as best as possible.

Bake the cake and let it cool completely (the creator waited until the next day to use it).

Level the top of the cake and set aside the raised part for cake pops.

Level the cake again to create two equal layers.

Place the layers onto a cooling rack and simple syrup them (not demonstrated).

Chill a large bowl in the fridge, then add double cream, icing sugar, and vanilla to it.

Whisk the cream until thickened and holding its shape (avoid over-whisking).

Spread a small amount of cream on a cake board and place the first layer of cake on top.

Add a good amount of whipped cream into the center of the cake and spread it out.

Add cherry jam on top of the whipped cream.

Place the second layer of cake on top and sandwich it together.

Coat the entire cake with whipped cream and cover it with chocolate (not shown clearly).

Pipe rosettes of fresh whipped cream around the edge of the cake.

Place maraschino cherries on the rosettes, spacing them evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens