Decadent Black Forest Gateau Recipe | Bake & Enjoy!
Welcome to our ultimate guide to creating the perfect black forest gateau. If you’re a fan of rich chocolate, tangy cherries, and fluffy whipped cream, then this classic German dessert is sure to delight your taste buds. In this article, we’ll share an authentic black forest gateau recipe that will make you the star of any gathering.
Our homemade black forest gateau stays true to the traditional recipe, combining layers of soft chocolate sponge cake soaked in cherry syrup with a luscious cherry filling. To top it all off, we’ll teach you how to whip up a smooth and creamy layer of whipped cream, and finish with a generous sprinkling of dark chocolate. Get ready to impress your family and friends with the most delicious black forest gateau they’ve ever tasted.
But don’t worry, our easy black forest gateau recipe is designed for home bakers of all skill levels. Whether you’re a seasoned pro or a novice in the kitchen, our step-by-step instructions will ensure your creation turns out perfect every time. So, grab your apron and let’s get started on this mouthwatering journey into the heart of German cuisine.
What is a Black Forest Gateau?
A Black Forest cake, also known as Schwarzwälder Kirschtorte in German, is a classic and iconic dessert originating from the Black Forest region in Germany. The cake is known for its rich and decadent flavors, and is made with layers of chocolate sponge cake soaked in cherry syrup. The filling is traditionally made with sour cherries, which are sweetened and cooked down into a thick compote. The cake is then covered in whipped cream and garnished with dark chocolate shavings and cherries. It is a true indulgence that combines the flavors of chocolate and cherries in a luxurious and delicious dessert.
If you’ve ever tasted a black forest gateau, you know how delightful it can be. The combination of the moist chocolate sponge cake, the tangy cherry filling, the smooth whipped cream, and the rich dark chocolate creates a symphony of flavors and textures that is irresistible.
Legend has it that the cake was named after the Black Forest region due to its association with the famous black forest liqueur known as Schwarzwälder Kirsch, made from the region’s sour cherries. The first mention of the cake can be traced back to the early 20th century, with variations of the recipe appearing in German cookbooks. Over time, it gained popularity both in Germany and around the world, becoming a staple in bakeries and dessert menus.
Today, the traditional black forest cake is still loved and cherished for its combination of flavors and its visually striking appearance. The contrast between the dark chocolate, the bright red cherries, and the fluffy white whipped cream is not only pleasing to the eye but also a feast for the taste buds.
Black Forest Gateau Ingredients
| Ingredients | Quantity |
|---|---|
| Unsalted butter (softened) | 200g |
| Caster sugar | 200g |
| Eggs (large) | 4 |
| Vanilla extract | 2 teaspoons |
| Self-raising flour | 200g |
| Cocoa powder | 50g |
| Pitted cherries (canned) | 425g |
| Cornflour | 2 tablespoons |
| Double cream | 500ml |
| Dark chocolate (grated) | 50g |
How to Make Black Forest Cake?
Making a black forest gateau at home is easier than you might think. While it does require some time and effort, the end result is well worth it. Here’s a step-by-step guide on how to make a delicious black forest gateau:
1. Start by preheating your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
2. In a mixing bowl, cream together 200g of softened unsalted butter and 200g of caster sugar until light and fluffy.
3. Add 4 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
4. Sift together 200g of self-raising flour and 50g of cocoa powder. Gently fold the dry ingredients into the butter mixture until just combined.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
7. Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
8. Meanwhile, drain a 425g can of pitted cherries, reserving the syrup. Set aside.
9. In a small saucepan, combine 2 tablespoons of cornflour and 100g of caster sugar. Gradually stir in the cherry syrup and cook over medium heat until thickened.
10. Add the drained cherries to the saucepan and cook for an additional 2-3 minutes. Remove from heat and let cool.
11. In another mixing bowl, whip 500ml of double cream until soft peaks form.
12. Once the cakes have cooled, place one layer on a serving plate. Drizzle with cherry syrup and spread a layer of whipped cream on top. Spoon the cherry filling over the cream.
13. Place the second cake layer on top and repeat the process with the remaining syrup, cream, and cherry filling.
Your homemade black forest gateau is almost ready! Now, it’s time to decorate. Take 50g of dark chocolate and grate it using a fine grater. Sprinkle the grated chocolate over the top of the cake.
“The black forest gateau, with its layers of chocolate, cherries, and cream, is a showstopper of a dessert. Perfect for special occasions or whenever you want to treat yourself to something indulgent.” – Mary Berry
There you have it! A homemade black forest gateau that’s sure to impress your friends and family. Enjoy every decadent bite of this classic German dessert.
Tips for Success
Creating a perfect black forest gateau requires careful attention to detail and a few key tips. Follow these suggestions to ensure your cake turns out beautifully:
1. Use High-Quality Ingredients
The quality of your ingredients can greatly impact the taste and texture of your black forest gateau. Use the best chocolate, cherries, and whipped cream available to achieve a truly indulgent dessert.
2. Moisture Matters
Black forest gateau is best when the sponge cake is moist and tender. To achieve this, be sure to properly soak each layer of cake with cherry syrup without making it too soggy or dry.
3. Chill, Don’t Rush
After assembling your cake, give it enough time to chill in the refrigerator. This will allow the flavors to meld together and make it easier to cut and serve.
4. Smooth and Fluffy Whipped Cream
When whipping the cream, ensure it is smooth, glossy, and holds soft peaks. Be careful not to overwhip, as it can lead to a grainy texture.
5. Artful Decoration
Take your time to decorate your black forest gateau and make it visually appealing. Use chocolate shavings, fresh cherries, and whipped cream rosettes to add the finishing touch.
TIP: For an extra burst of flavor, consider adding a splash of cherry liqueur to the cherry filling or syrup.
By following these tips, you’ll be on your way to baking a perfect black forest gateau that will impress your family and friends.
Variations and Serving Suggestions
While the classic black forest gateau is a delightful combination of chocolate sponge cake, cherry filling, whipped cream, and dark chocolate, there are numerous variations and creative ways to serve this indulgent dessert. Whether you’re looking to add a unique twist or showcase different presentation styles, here are a few ideas to elevate your black forest gateau experience:
Variations:
- White Forest Gateau: Swap the traditional dark chocolate for white chocolate to create a visually stunning and equally delicious version of the black forest gateau.
- Red Velvet Forest Gateau: Replace the chocolate sponge cake with red velvet cake for a rich and vibrant twist on the classic recipe.
- Mocha Forest Gateau: Infuse your chocolate sponge cake with a hint of coffee flavor by incorporating a layer of mocha cream between the cake and cherry filling.
Serving Suggestions:
For an extra touch of elegance, serve individual portions of black forest gateau in tall dessert glasses or martini glasses. Layer the sponge cake, cherry filling, and whipped cream in alternating patterns to create a visually appealing dessert.
Alternatively, you can turn your black forest gateau into a show-stopping centerpiece for special occasions by decorating it with fresh cherries, chocolate curls, and edible gold leaf. This will add a touch of glamour and sophistication to your dessert table.
No matter which variation or serving style you choose, the unique combination of flavors in a black forest gateau is sure to delight your taste buds and impress your guests. So, let your creativity soar and enjoy exploring the different ways to enjoy this classic dessert!
Famous Chef’s Black Forest Gateau Variations
Marks and Spencer Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line three 20cm round cake tins. Beat 250g of softened butter with 250g of caster sugar until fluffy. Add 4 beaten eggs, one at a time, mixing well. Sift in 225g of self-raising flour and 25g of cocoa powder, then fold in gently. Divide the batter among the tins and bake for 20-25 minutes.
- Prepare the Filling: Whip 400ml of double cream with 2 tablespoons of icing sugar until soft peaks form. Pit and chop 300g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice. Spread whipped cream over the first layer, scatter with cherries, and repeat with the second layer. Top the third layer with cream and decorate with more cherries and chocolate shavings.
- Serve: Chill the cake for 1 hour before serving.
Difference: Marks and Spencer’s version focuses on simplicity with fresh cherries and a light whipped cream filling, creating a classic yet accessible gateau.
Mary Berry Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line three 20cm round cake tins. Beat 225g of softened butter with 225g of caster sugar until fluffy. Add 4 eggs, one at a time, mixing well. Sift in 175g of self-raising flour, 50g of cocoa powder, and 1 teaspoon of baking powder, then fold in gently. Divide the batter among the tins and bake for 20-25 minutes.
- Prepare the Filling: Whip 600ml of double cream until soft peaks form. Pit and chop 350g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice mixed with a splash of kirsch. Spread whipped cream over the first layer, scatter with cherries, and repeat with the second layer. Top the third layer with cream and decorate with more cherries and chocolate curls.
- Serve: Chill the cake for 1 hour before serving.
Difference: Mary Berry’s recipe includes kirsch for a boozy kick and emphasizes a rich, creamy filling with a combination of fresh and Morello cherries.
Waitrose Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line three 20cm round cake tins. Beat 250g of unsalted butter with 250g of golden caster sugar until pale and fluffy. Add 4 large eggs, one at a time, mixing well. Sift in 200g of plain flour, 50g of cocoa powder, and 2 teaspoons of baking powder, then fold in gently. Divide the batter among the tins and bake for 20-25 minutes.
- Prepare the Filling: Whip 450ml of double cream with 2 tablespoons of icing sugar until soft peaks form. Pit and chop 300g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice. Spread whipped cream over the first layer, scatter with cherries, and repeat with the second layer. Top the third layer with cream and decorate with more cherries and chocolate shavings.
- Serve: Chill the cake for 1 hour before serving.
Difference: Waitrose’s recipe uses golden caster sugar for a slightly richer flavor and plain flour with baking powder for a more structured sponge.
Morrisons Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm round cake tins. Beat 200g of softened butter with 200g of caster sugar until light and fluffy. Add 4 eggs, one at a time, mixing well. Sift in 175g of self-raising flour and 50g of cocoa powder, then fold in gently. Divide the batter between the tins and bake for 20-25 minutes.
- Prepare the Filling: Whip 300ml of double cream with 2 tablespoons of icing sugar until soft peaks form. Pit and chop 250g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice. Spread whipped cream over the first layer, scatter with cherries, and top with the second layer. Finish with more whipped cream, cherries, and grated chocolate.
- Serve: Chill the cake for 1 hour before serving.
Difference: Morrisons’ version is simpler, with only two layers and a focus on basic ingredients, making it accessible for everyday bakers.
Delia Smith Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line three 20cm round cake tins. Beat 175g of softened butter with 175g of caster sugar until light and fluffy. Add 3 eggs, one at a time, mixing well. Sift in 150g of self-raising flour, 25g of cocoa powder, and 1 teaspoon of baking powder, then fold in gently. Divide the batter among the tins and bake for 25-30 minutes.
- Prepare the Filling: Whip 500ml of double cream with 2 tablespoons of icing sugar until soft peaks form. Pit and chop 350g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice mixed with a tablespoon of kirsch. Spread whipped cream over the first layer, scatter with cherries, and repeat with the second layer. Top the third layer with cream and decorate with more cherries and chocolate curls.
- Serve: Chill the cake for 1 hour before serving.
Difference: Delia Smith’s recipe includes kirsch and uses a slightly smaller amount of cocoa powder for a lighter chocolate flavor in the sponge.
Jamie Oliver Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line three 20cm round cake tins. Beat 250g of unsalted butter with 250g of golden caster sugar until fluffy. Add 4 large eggs, one at a time, mixing well. Sift in 200g of self-raising flour, 50g of cocoa powder, and 1 teaspoon of baking powder, then fold in gently. Divide the batter among the tins and bake for 20-25 minutes.
- Prepare the Filling: Whip 500ml of double cream with 2 tablespoons of icing sugar until soft peaks form. Pit and chop 400g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice mixed with a splash of kirsch. Spread whipped cream over the first layer, scatter with cherries, and repeat with the second layer. Top the third layer with cream, cherries, and grated chocolate.
- Serve: Chill the cake for 1 hour before serving.
Difference: Jamie Oliver’s version uses a generous amount of fresh cherries and includes kirsch in both the sponge and filling for a rich, fruity flavor.
Hairy Bikers Black Forest Gateau
Instructions:
- Make the Chocolate Sponge: Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line three 20cm round cake tins. Beat 250g of softened butter with 250g of caster sugar until fluffy. Add 4 eggs, one at a time, mixing well. Sift in 200g of self-raising flour, 50g of cocoa powder, and 1 teaspoon of baking powder, then fold in gently. Divide the batter among the tins and bake for 20-25 minutes.
- Prepare the Filling: Whip 600ml of double cream with 3 tablespoons of icing sugar and 1 teaspoon of vanilla extract until soft peaks form. Pit and chop 400g of fresh cherries, and drain a jar of Morello cherries (reserve the juice).
- Assemble the Cake: Once the sponges are cool, drizzle them with cherry juice mixed with a tablespoon of kirsch. Spread whipped cream over the first layer, scatter with cherries, and repeat with the second layer. Top the third layer with cream, cherries, and grated chocolate.
- Serve: Chill the cake for 1 hour before serving.
Difference: The Hairy Bikers’ recipe includes vanilla extract in the whipped cream for added flavor and uses a slightly larger quantity of cream and cherries for a more indulgent gateau.
History and Origins of Black Forest Gateau
The black forest gateau, or Schwarzwälder Kirschtorte in German, has a long and storied history. It is believed to have originated in the Black Forest region of Germany, which is known for its dense forests, picturesque landscapes, and rich culinary traditions. The cake has become synonymous with the region and is a popular dessert in Germany and around the world.
The origins of black forest cake can be traced back to the late 16th century, when sour cherries and kirsch (a clear cherry brandy) were abundant in the Black Forest region. The combination of these ingredients with chocolate, cream, and other traditional German cake components resulted in the creation of the iconic black forest gateau.
Legend has it that the cake was named after the traditional Black Forest costumes, with its layers symbolizing the intricate layers of the costume’s skirts, the whipped cream representing the white frills, and the dark chocolate shavings resembling the traditionally black hat. However, the true origin of the name remains a subject of debate among pastry experts.
Over time, the black forest gateau gained popularity beyond Germany, becoming a beloved dessert in many countries. Its rich flavor profile and elegant presentation have made it a staple in special occasions and celebrations around the world.
Conclusion
The black forest gateau is the perfect dessert for any occasion. Its decadent combination of rich chocolate sponge cake, tangy cherry filling, and fluffy whipped cream creates a harmonious balance of flavors and textures that are guaranteed to delight your taste buds.
Whether you’re hosting a dinner party, celebrating a birthday, or simply treating yourself to a special indulgence, the black forest gateau is a show-stopping dessert that will impress your guests and leave them asking for more.
With our easy black forest gateau recipe, you can recreate this classic treat in the comfort of your own kitchen. So don your apron, gather the ingredients, and get ready to create a delicious masterpiece that will have everyone coming back for seconds.
Bake, enjoy, and savor every delicious bite of this authentic black forest gateau. It’s a dessert that has stood the test of time and continues to captivate dessert lovers around the world. So go ahead, indulge yourself, and experience the ultimate black forest gateau experience.
FAQ
What is the origin of Black Forest Cake?
The Black Forest Cake, also known as Schwarzwälder Kirschtorte, originated in the Black Forest region of Germany. It combines sour cherries, kirsch (cherry brandy), chocolate, and cream to create a rich and iconic dessert.
What are the key ingredients required to make a Black Forest Cake?
The key ingredients for a Black Forest Cake include chocolate sponge cake, cherries (usually sour cherries), cherry syrup or liqueur, whipped cream, and dark chocolate for garnishing.
How do I make a Black Forest Cake at home?
To make a Black Forest Cake at home, you’ll need to prepare a chocolate sponge cake, cherry filling, and whipped cream. Assemble the cake by layering the sponge cake with cherry syrup, cherry filling, and whipped cream, then garnish with dark chocolate shavings and cherries.
Can I make a Black Forest Gateau in advance?
Yes, you can make a Black Forest Gateau in advance. However, it is best to assemble the cake closer to the time of serving to maintain its freshness and texture.
How should I store a Black Forest Gateau?
To store a Black Forest Gateau, cover it loosely with plastic wrap or place it in an airtight container. Store the cake in the refrigerator to keep it fresh. It is recommended to consume the cake within 2-3 days for the best taste and texture.
Black Forest Gateau Recipe
Ingredients
- 200 g Unsalted butter softened
- 200 g Caster sugar
- 4 Eggs large
- 2 teaspoons Vanilla extract
- 200 g Self-raising flour
- 50 g Cocoa powder
- 425 g Pitted cherries canned
- 2 tablespoons Cornflour
- 500 ml Double cream
- 50 g Dark chocolate grated
Instructions
- Start by preheating your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- In a mixing bowl, cream together 200g of softened unsalted butter and 200g of caster sugar until light and fluffy.200 g Unsalted butter, 200 g Caster sugar
- Add 4 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.4 Eggs, 2 teaspoons Vanilla extract
- Sift together 200g of self-raising flour and 50g of cocoa powder. Gently fold the dry ingredients into the butter mixture until just combined.200 g Self-raising flour, 50 g Cocoa powder
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
- Meanwhile, drain a 425g can of pitted cherries, reserving the syrup. Set aside.425 g Pitted cherries
- In a small saucepan, combine 2 tablespoons of cornflour and 100g of caster sugar. Gradually stir in the cherry syrup and cook over medium heat until thickened.2 tablespoons Cornflour
- Add the drained cherries to the saucepan and cook for an additional 2-3 minutes. Remove from heat and let cool.
- In another mixing bowl, whip 500ml of double cream until soft peaks form.
- Once the cakes have cooled, place one layer on a serving plate. Drizzle with cherry syrup and spread a layer of whipped cream on top. Spoon the cherry filling over the cream.
- Place the second cake layer on top and repeat the process with the remaining syrup, cream, and cherry filling.
