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!

Ingredients

1500 g…3 lb 5 oz of mixed dried fruit
(Buy it mixed or mix your own with sultanas, currants, cherries, raisins, apricots, dates, etc)
6 tbsp brandy, or similar if you prefer a different spirit
250 g…9 oz butter or margarine, chopped into chunks
400 g…14 oz dark brown sugar, Muscovado is ideal
5 medium eggs, beaten
Grated rind and juice of 1 orange
2 tbsp black treacle, or molasses
375 g…13 oz plain flour
1/2 tsp baking powder
2 tsp mixed spice
250 g…9 oz chopped mixed nuts
50 g…2 oz ground almonds

For the icing (frosting):

435 g…16 oz icing sugar
1 egg white, or equivalent water/gelatin mix
Juice of 1 large lemon
1 tsp vanilla essence
Holly leaves (washed) to decorate

One greased, deep 20cm/8in cake tin, double lined wih waxed or greaseproof paper.

Preheat the oven to 150 deg C, 300 deg F, Gas Mark 2.

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Start the easy Christmas cake recipe by placing the dried fruit along with the butter or margarine, sugar, molasses, brandy, orange rind and orange juice in a large saucepan. Bring to the boil gently and the leave to simmer for about 15 minutes, stirring from time to time. Remove from the heat and allow to cool down.

When cool, add the chopped nuts, beaten eggs and ground almonds and stir thoroughly.

In another bowl, sift the flour, baking powder and spice together and then stir gently into the mix until completely blended.

Spoon into the prepared cake tin, roughly level the top and place in the centre of the preheated oven for 1 hour. After 1 hour turn the oven down to 140 deg C, 275 deg F, Gas Mark 1 and continue to bake for about 2 1/4 hours.

If the top of the cake is browning too much and drying out, cover it with a layer of foil or greaseproof paper for protection. Test to see if a skewer, or similar, comes out clean when pushed into the centre of the cake. If not test again after 10-15 minutes.

Remove the fruit cake from the oven when cooked and allow to cool in the tin on a wire rack. To store, turn out of the tin, wrap in foil and/or greaseproof/waxed paper and store in an airtight container until time to decorate.

Open from time to time and drizzle with a little brandy for a realy delicious cake!

For decorating – beat together the icing sugar, lemon juice, egg white and vanilla essence in a bowl. If you prefer not to eat raw egg, substitute a few tablespoons of water/gelatin instead. When the icing mix is smooth and well blended, roughly spread it over the cake using a knife, before using a fork to rough it up into an attractive pattern. Finish by decorating with the holly leaves, or any other Christmas cake decorations.

Share this easy Christmas cake recipe with friends and then you’ll have even more to eat yourself. Only joking – share the homemade cake as well, not just the recipe!

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