Black Forest Gateau

Black Forest Gateau is one of the few bakes that I've never actually made before so when a work colleague asked for one for his birthday I was up for the challenge!


Normally it would contain a cherry liquor called Kirsch but being at work, I had to change it up a bit! 

Ingredients

For the cake:

  • 5 large eggs 
  • 1tsp vanilla extract 
  • 250g caster sugar
  • 45g cocoa powder 
  • 100g plain flour 
  • 150g unsalted butter, melted and cooled slightly 
For the filling and decoration
  • 100g dark chocolate 
  • 2tbsp raspberry jam 
  • 410g tin black cherry filling 
  • 600ml double cream 
  • 75g caster sugar
  • 2tsp banilla extract 

Equipment
  • three 20cm cake tins
  • piping bag fitted with a star nozzle 

Method

  1. Preheat the oven to 180C, fan 160, gas mark 4. Grease and line your cake tins. 
  2. In a large bowl, whisk the eggs, vanilla extract and caster sugar for a minimum of 10 minutes. The mixture should leave a slight trail when the whisk is lifted out of the mixture. 
  3. Sift in the cocoa powder and plain flour before folding this in. Stir in the melted butter. 
  4. Split the cake mixture between the 3 prepared tins and bake for 20-25 minutes or until springy to the touch. Cool for 5 minutes before turning out onto a cooling rack and allowing to cool completely. 
  5. Shave the dark chocolate using a peeler or knife. Chill the shavings in the fridge whilst you assemble the cake. 
  6. Whip together the double cream, sugar and vanilla extract until a thick and spreadable cream forms. On a plate or cake board, spread a little bit of the cream in the centre before placing down the first cake layer. Spread this evenly with the raspberry jam before adding your second layer. 
  7. Spread this layer with about half of cream before adding half the tin of black cherry filling. Top this with your third and final layer of cake.
  8. Pop the remainder of your cream into the piping bag and now cover the entire cake with cream before using a palette knife to spread it out evenly. Pipe a circle of cream splodges around the top of the cake before filling this circle with the remaining cherry filling! 
  9. Take the chocolate shavings and press some around the sides of the cake (they will stick thanks to the cream) and then sprinkle some over the top too!
  10. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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