I have made Black Forest Gateau a number of times before, but never got a chance to take pictures of it. Everyone in my house loves this light as feather gateau and nobody has the patience 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 eating! This time, therefore, I made sure I finish taking pictures of the cake when Mohit had gone to his office and Bhavye busy with his playing.
Black Forest Gateau is the English name for a German light as a feather dessert. Consisting of several layers of chocolate cake, with whipped cream and cherries, it is truly a decadent delight. If you are fond of gateaus, then Mango Cream Gateau is a must try. Black Forest Gateau can be made on birthdays or anniversaries as well. Chocolate flakes, cream and oh, that soft dollops of cream literally taste like happiness. If you are a fan of cakes, then you shouldn’t miss trying Black Forest Gateau. Here’s how to make Black Forest Gateau:
Black Forest Gateau
Black Forest Gateau
Ingredients
- For the chocolate sponge
- All purpose flour-2/3 cup
- Cornflour-2 tbsp
- Cocoa powder-4 tbsp
- Granulated sugar-1 cup
- Eggs-6
- For soaking syrup
- Water-1and 1/2 cup
- Sugar-1/2 cup
- Rum-4 tsp
- For cherry filling
- Cherries-10-15 chopped
- Sugar-1/4 cup
- Cornflour-1 tbsp
- Water-1/2 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-1/2 cup melted and cooled to room temperature
Instructions
- 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 1/3 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
Vimitha Anand
That surely is a irresistible cake. Looks gorgeous
Square Meals
Amazing work Neha 🙂
Aparna
Charu Srivastava
absolutely stunning
Princy Vinoth
Irresistible cake!!!!1stunning pics!
Sadaf Afshan
One of my all time favourite cakes. Drooling while fasting 🙂
Jay
new version to me …looks divine ..:)
Purabi Naha
Neha, OMG! this looks AMAZING! I loved the recipe of the cake and the way you decorated this and photographed it, makes it even more tempting…
Spice up the Curry
wow,, looks perfect
Clau
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!
🙂
Cooking Rookie
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!
Ravikant Madhavadas
hi neha…jayashree here, have started baking recently..and chanced upon this recipe… will be trying it…
.
Khumar
Neha,
I have a doubt ! APF -23 cup ??? how much grams is that?
msnehamathur
Hello Kumar. Sorry for the inconvenience. The recipes got altered due to some change in the transfer process. It’s actually 2/3 cup. Will update the recipe now.