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).

——————————————————————————————————————–

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!

---

Try making this double chocolate gateau for your next special celebration. The recipe makes a moist chocolate layer cake filled with a creamy white chocolate filling and topped with plain chocolate icing. Serve with some whipped cream for absolute luxury.

Double Chocolate Gateau

Ingredients

230g…8oz margarine or softened butter
230g…8oz soft brown sugar
4 eggs, lightly beaten
230g…8oz self-raising flour
60g…2oz cocoa powder
2-3 tbsp milk
250ml…9fl oz whipping cream, for filling
230g…8oz white chocolate pieces, for filling

For icing:
115g…4oz butter, or margarine
115ml…3fl oz double cream
350g…12oz plain chocolate pieces

Chocolate curls, or flakes, and icing sugar for decoration

One greased and base-lined 8in/20cm deep round cake tin

---

Make the double chocolate gateau filling first. Chop the white chocolate into very small pieces and gently heating the cream in a small saucepan. Add the finely chopped white chocolate to the cream in the pan and, without lettting the cream boil, stir for about ten to fifteen seconds until the chocolate has just melted.

Pour into a bowl or small jug and allow to cool before chilling for about two hours. Gently whisk until the cream and chocolate filling just forms soft peaks.

Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.

Beat the butter, or margarine, with the sugar in a mixing bowl until light and fluffy. Slowly and gently beat in the eggs, alternating with a little flour to prevent splitting. Sift in the remaining flour and cocoa powder, and carefully fold into the mixture. It should form a soft dropping consistency – it should just drop from a spoon when tapped on the side of the bowl. Add a little milk if the cake mixture is too dry.

Transfer to the prepared cake tin and place in the centre of the oven for about 45 minutes. Test towards the end of the baking time by pushing a skewer, or similar, into the centre of the cake. It will come out clean when the chocolate cake is cooked.

Place on a wire rack and leave in the tin to cool for 5-10 minutes. Turn out carefully and leave on the rack to cool completely before finishing.

When cool, carefully slice the cake into three equal layers. Use the chilled, whipped white chocolate filling to sandwich the layers together.

Melt the plain chocolate in a bowl over hot water. Add the butter and cream and stir gently to form a smooth icing. Allow to cool a little and then spread over the top and sides of the layered sponge cake, smoothing with a pallet knife.

For the finishing touch, decorate by sprinkling chocolate curls, or flaked chocolate over the cake and dusting with a little icing sugar.

Serve your double chocolate gateau with whipped cream to enjoy the ultimate chocolate luxury!