Black Forest Gateau

I have made Black Forest Gateau a number of times before, but never got a chance to take pictures of it….Every one in my house loves this light as feather gateau and  nobody had patient to wait for me to take the pictures….I am not a big fan of chocolate, but this is one chocolate cake I can’t resist to eat….So this time, I made sure I finish the cake when Mohit has gone to his office and Bhavye busy with his playing…

Do try this recipe…You are surely gonna love this…..

All you need is

For the chocolate sponge

All purpose flour-23 cup
Cornflour-2 tbsp
Cocoa powder-4 tbsp
Granulated sugar-1 cup

For soaking syrup

Water-1and 12 cup
Sugar-12 cup
Rum-4 tsp

For cherry filling

Cherries-10-15 ( chopped )
Sugar-14 cup
Cornflour-1 tbsp
Water-12 cup

For the frosting

Heavy whipping cream-750 ml
Confectioner’s sugar-4 cups
Vanilla extract-2 tsp
Fresh cherries-25-30 plus more for decoration ( chopped )
Unsalted butter-12 cup ( melted and cooled to room temperature )

Method of preparation

For the chocolate sponge

Pre heat the oven to 350 degrees
Grease and line two 9″ cake pan
Sift together all purpose flour, corn flour and cocoa powder
Beat eggs and sugar till light and fluffy
Fold in the flour
Pour the batter in the prepared pans equally and bake for 30-35 minutes
Take out from the oven and cool in the pan for 5 minutes
Remove from the pan and cool on a wire rack
Cut each cake into 2 layers

For soaking syrup

Mix water, cherries and sugar in a pan and boil till the mixture is reduced to half
Add rum when the mixture is cooled
Refrigerate till use

For the frosting

Add whipping cream, vanilla extract and sugar and whip till stiff soft peaks are formed
Add melted butter and beat again till stiff peaks are formed

For cherry filling

In a pan, add chopped cherries and sugar
Dissolve cornflour in water and add to the pan
Cook for 2-3 minutes
Remove from the heat and cool

Assembling the cake

Put one layer of the cake on the cake board
Brush with soaking syrup
Put 1 cup of whipped cream and spread on top
Sprinkle 13 rd of the cherry filling on top of the cream
Keep another layer of cake and brush with soaking syrup
Spread the cream and sprinkle the cherry filling
Repeat with all the layers
Give a crumb coat to the cake
Cover the cake with the remaining cream and decorate with chocolate shavings and cherries

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  1. says

    Hi Naha, Your recipes look great!
    Pictures look great too.
    And as you, I’m also a Dentist turned into a full time mom that loves to cook and blog about.
    You now have a new follower from across the world!

  2. says

    I made this cake yesterday. It was delicious and surprisingly simple to make. I used dried cranberries instead of cherries and added raspberry juice to the cream for a little tangy taste. And I poured chocolate ganache over the cake. The cake itself was really fluffy. I guess it’s a kind of angel cake with cocoa. I was surprised that it did not have butter, I even wanted to leave a comment here and ask, but I had only 2 hours from start to finish to make this cake, so I decided to trust the recipe, and it was great :-). Thank you so much, everyone loved it!

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