How to make Black Forest Gateau Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

sour cherries

🥗Healthier: fresh cherries

💰Cheaper: canned cherries

Canned cherries are often more affordable and readily available.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier chocolate option with less sugar.

kirsch

💰Cheaper: cherry juice

Cherry juice can mimic the flavor without alcohol.

Pour the eggs into a large bowl and add the sugar and vanilla extract.

Whisk for about 8 to 10 minutes until the mixture increases in volume and leaves trails when whisked.

Check if the mixture is ready by lifting the whisks and drawing a number 8 on top; if it stays on top, it's ready.

Sieve the plain flour and cocoa powder into the mixture, adding about 2 tablespoons at a time.

Fold in the flour and cocoa gently with a spatula or metal spoon, ensuring no lumps remain.

Use cake flour if in the United States instead of all-purpose flour.

Pour the batter into three 8-inch sandwich tins lined with greaseproof paper.

Bake at 180 degrees Celsius (355 degrees Fahrenheit) for about 20 to 25 minutes.

Cool in the tin for about 5 minutes before turning out onto a cooling rack to cool completely.

Prepare the syrup by placing cherry juice in a bowl and adding sugar; heat until the sugar is melted.

Make Chantilly cream by whipping heavy cream with icing sugar and vanilla extract until firm.

Optionally, make Kirsch cream by folding in a tablespoon or two of Kirsch into the whipped cream.

Once the cherry syrup is cool, add a tablespoon or two of Kirsch to it.

Assemble the cake by brushing the sponge with cherry and Kirsch syrup, spreading cherry preserve, and adding whipped cream for each layer.

Repeat the process for the next layer with syrup, cherry preserve, and cream.

On the final layer, brush with cherry syrup and spread whipped cream on top and down the sides.

Use a potato peeler to make chocolate shavings and stick them to the sides of the cake using your palm.

Pipe 12 cream swirls around the side of the cake using a Wilton 1M tip.

In the center, add cherry preserve mixed with tin cherries and a little Kirsch syrup, then place a cherry on each cream swirl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens