Black Forest Gateau Recipe or Black Forest Cake Recipe?

In my experience it depends on where you are in the world! Black Forest Gateau is the English name for the southern German dessert Schwarzwälder Kirschtorte which means “Black Forest Cherry Cake”. But in Australia, the USA and Canada it is usually referred to as Black Forest Cake.

Not surprisingly, it originated in the Black Forest area of southern Germany, but is now a popular dessert in Europe and around the world.

But whether we call it cake or gateau, I think we’re all agreed it should be a rich chocolate cake with a cherry and cream filling. Follow this recipe carefully for a wonderful Black Forest experience whatever the name….

Ingredients

3 eggs, medium sized
150g…6oz caster sugar
150g…6oz self-raising flour
(or flour with baking soda added)
2 x 15ml spoons…2tbsp cocoa
4 x 15ml spoons…4tbsp hot water

For the filling:
250ml…1/2 pint double cream
1/2 x 15ml spoon…1/2tbsp vanilla essence
Caster sugar to taste
400g…14oz can cherry pie filling, drained
100g…4oz plain chocolate, coarsely grated

One well greased and base lined (greaseproof or waxed paper) deep 20 or 23 cm (8 or 9 inch) cake tin (pan).

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Preheat the oven to 190 deg C, 375 deg F, Gas Mark 5.

This black forest cake recipe is quite easy. Carefully break the eggs into a mixing bowl and beat gently. Add the sugar and beat well until thick and creamy and virtually white in colour.

Sift the cocoa and flour together and carefully fold into the egg mixture. Fold in the hot water gently.

Spoon the cake mixture into the prepared cake tin (pan) and cook for 35-40 minutes in the centre of the oven. As always, towards the end of the cooking tim, check the cake by pushing a wooden or metal skewer, or equivalent, into the middle of the cake. It will come out clean and dry when the cake is cooked.

Let the cake cool on a wire rack for a few minutes before turning out of the tin and allowing to cool completely on the rack. When cool slice into three layers.

For the filling – whip the cream with a little sugar and the vanilla flavouring until fairly stiff.

To build the cake – place the first layer on a suitable plate or board and spread a border of cream around the edge of the sponge. Keep eight cherries for decoration and place the rest on top of the bottom layer. Gently place the middle sponge on the cake and spread half the remaining cream on top. Finally add the last sponge and spread the rest of the cream on the top of the cake. Decorate with the eight cherries and grated chocolate. Refrigerate prior to serving.

Follow this easy black forest cake recipe and you will enjoy a rich and creamy cake that friends will be eager to try!