How to Make Black Forest Gateau Cake
Make Black Forest Gateau Cake
The Black Forest gateau is a delicious German cake consisting of Kirschwasser flavored chocolate sponge layers, cherry filling and whipped cream. It is the perfect combination of sweet, sour and rich flavors. This recipe makes one large cake but can also be made into smaller ones for individual servings.
The key to this cake is in the syrup. I use a small amount of alcohol, kirschwasser (cherry brandy), to flavor the syrup and add extra moisture. It is not required in the cake but I recommend it as it brings out the chocolatey and fruity flavors of the dessert. You can replace the kirschwasser with other liqueurs such as rum, cognac or Luxardo brand maraschino liqueur if you want to make an alcohol-free version.
Preparing the gateau takes a little time but it is worth it! It is recommended to prepare the cakes a day ahead so they have enough time to cool completely. It will also allow you to make the berry sauce and the ganache in advance which will save you time when you’re ready to assemble the cake.
How to Make Black Forest Gateau Cake
To prevent the chocolate from burning or becoming dry, it is important to melt the butter and chocolate together in a double boiler, stirring constantly. This ensures that the butter and chocolate are melted evenly. It is also recommended to use a good quality cocoa powder and not the cheaper supermarket brands. The higher quality cocoa will give the cake a much better taste and texture.
Another trick to a light and fluffy cake is to beat the egg whites in their own separate bowl until they form stiff peaks, then carefully fold them into the batter with a spatula. Doing this is essential in order to keep as many tiny air bubbles in the batter as possible, which act as a leavening agent. Be careful not to overbeat the eggs, as this can destroy all the air bubbles in the batter.
After sifting the flour and cocoa, combine it with the egg mixture and stir until all the dry ingredients are just combined. This will ensure that you get a light and fluffy cake.
Before baking, lightly coat the inside of three x 20cm (8 inch) cake pans with butter and line with parchment paper. Distribute the batter evenly into each cake pan and run a toothpick around the edges to remove any large bubbles that have formed. This will also prevent the cake from sticking to the pans.
Once baked, allow the cakes to cool in the pans for about 10 minutes and then transfer them onto a wire rack to cool completely. When cooling, be careful not to disturb the cakes, as it is important for them to cool thoroughly. When ready to assemble, spread each cake with a generous layer of whipped cream, and then top with a few pieces of fresh or canned cherries (or both). Garnish with some chocolate shavings and serve.
The recipe above can be adapted to create vegan versions of the Black Forest Gateau Cake by replacing the milk, butter and sour cream with non-dairy alternatives. For the whipped cream, you can substitute it with coconut whipped cream or even just a simple vegan buttercream.