This traditional Black Forest Gateau cake is indulgent and full of that rich chocolate flavour, and is easier to make than you might think! This version of the chocolate cherry cake is also wheat-free, so it is perfect for those who are gluten-intolerant or on a gluten-free diet.
What is a Black Forest Gateau
Also known as a Black Forest Cake, this classic dessert is sure a decadent one! It is made up of layers of chocolate sponge sandwiching a layer of whipped cream with cherries. It is usually topped with whipped cream or a chocolate ganache and decorated with cherries. You can decide whether you would prefer using maraschino cherries or black cherries for a more tart and sour taste. Chocolate shavings are sometimes also placed on top of the cake for extra decoration. This cake is also considered a boozy one, as traditionally it consists of cherry kirsch, a speciality liquor made from tart cherries. This can be left out to keep the cake child-friendly.
Its Roots
There are many different variations of the Black Forest Gateau, but the most well-known one is traditionally German and named after the Black Forest mountain range in southwest Germany. The cake is known as ‘Schwarzwälder Kirschtorte’ in German.
Serve this indulgent dessert for a birthday of a friend or family member who loves chocolate or cherries, or just as a change-up from your usual chocolate cake. Check out our Black Forest recipe featuring flour and cream cheese here!
Decadent Black Forest Gateau
Ingredients
- 6 jumbo eggs
- 150 g castor sugar
- 50 g cocoa powder
- 500 ml double cream
- 1 tbsp castor sugar
- 450 g black or morello cherries pitted
- ½ cup cherry kirsch
- 100 g dark chocolate or a flaky bar
Instructions
- Line and grease two sandwich tins, turn oven to 180°C.
- Drain cherries and set aside juice (you will need this later). Remove any pips. Arrange in a shallow dish and cover with kirsch – adding a bit more if you feel like it.
- Separate eggs. Beat up yolks and sugar, sift in cocoa and gently fold.
- Whisk up whites ensuring both whisk and bowl are clean, when peaked gently fold into cocoa mixture – pour into waiting tins and bake for 20 minutes till middle springs back and edges are separating.
- When cool, drain cherries and save juice. Beat up cream, but don't churn it to butter. Stir in castor sugar. Add about two tablespoons juice to kirsch and sprinkle over cakes to moisten. Spread a generous amount of cream over one cake and dot cherries, keeping a few for the top – add grating of chocolate or flaky. Top with remaining cake and repeat cream, cherry, chocolate process.