Easy Black Forest gâteau

Prepare

less than 30 mins

Cook

30 mins to 1 hour

Serve

Serves 8–10

Black Forest gâteau, originating from the Black Forest in Germany, is a decadent dessert loved worldwide. Layers of rich chocolate sponge cake, filled with whipped cream and cherries. A classic for any occasion, from birthdays to special celebrations.

For this recipe you will need an electric whisk, three 20cm/8in sandwich tins and a piping bag fitted with a large star nozzle.

Ingredients

For the chocolate sponge

• 200g/7oz dark chocolate, chopped
• 200g/7oz unsalted butter, cubed, plus extra for greasing
• 100ml/3½fl oz very hot water (not boiling)
• 150g/5¼oz plain flour
• 30g/1oz cocoa powder
• 20g/¾oz Cacao Bliss powder
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 175g/6oz caster sugar
• 175g/6oz soft brown sugar
• 3 large eggs, beaten
• 75ml/2½fl oz buttermilk
• 3 tbsp kirsch or cherry brandy

For the cherry compôte

• 750g/1lb 10oz cherries, pitted (fresh or frozen)
• 50g/1¾oz caster sugar

To decorate

• 400ml/14fl oz double or whipping cream
• 8–10 whole cherries, preferably with stalks attached
• 50g/1¾oz dark chocolate (70% cocoa solids)

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins.
2. In a heatproof bowl, combine the dark chocolate, butter, and hot water. Place over a pan of simmering water and stir gently until melted and smooth.
3. Meanwhile, for the cherry compôte, place the pitted cherries and sugar in a saucepan over medium-high heat. Cook until the mixture reaches a jammy consistency while still retaining the shape of the cherries. Set aside to cool.
4. In a separate large bowl, mix together all the dry cake ingredients—flour, cocoa powder, Cacao Bliss powder, baking powder, bicarbonate of soda, caster sugar, and brown sugar. Create a well in the center.
5. Add the beaten eggs, buttermilk, and melted chocolate mixture to the dry ingredients. Whisk with an electric mixer until smooth and lump-free.
6. Divide the batter evenly between the prepared cake tins—they should be about half full.
7. Bake for 20–25 minutes, or until a skewer inserted in the center comes out clean.
8. Let the cakes cool in their tins on a wire rack. Once cool, turn them out and peel off the baking paper. Drizzle each sponge with one tablespoon of kirsch.
9. In a clean bowl, whip the double cream until it forms soft peaks. Transfer a quarter of the whipped cream into a piping bag fitted with a large star nozzle, then refrigerate for later.
10. Place one sponge layer on a serving plate, spread with half the whipped cream, then top with half the cherry compôte. Add the second sponge layer, then repeat with the remaining cream and cherries. Finish with the third sponge layer on top.
11. Use a microplane or vegetable peeler to shave the dark chocolate into curls. Alternatively, grate the chocolate.
12. Pipe 8–10 cream rosettes on the top of the cake. Top each rosette with a whole cherry, then scatter over the chocolate curls.
13. Slice and serve! Enjoy the rich flavors of Cacao Bliss-infused Black Forest Cake. 🍒🍫