I try to refrain from baking large cakes too often. There’s only three people living at home. Ideally, most cakes would need to be consumed within three days. If we were to consume it within the recommended time, we would be gobbling up a hell of a lot of cake each day. This is the main reason as to why I rarely bake large cakes. But when I do indulge myself, I like to do it properly.
I love sponge cake, coffee cake, chocolate cake, carrot cake and every type of cake imaginable. One of my all time favourites is definitely black forest gateaux. There is a number of reasons as to why I love this cake.
It was one of my grandmother’s favourites, which shows that she was a woman of great taste. It’s difficult to find a reason to dislike this cake. The sponge is drizzled with kirsch or even the syrup from the jar of morello cherries used. It absorbs this liquid, almost making the cake appear to be juicy. The sponge needs this liquid as it is quite a dense mixture. The kirsch or morello cherry juice is vital and it does not disappoint.
The gateaux is chock full of cherries, what’s not to love? I love cherries, whether they are fresh, morello or glace. I could eat them all year round and I’ll do just that. Add chocolate shavings and fresh cream to that and what do you achieve? Just the most scrumptious of cakes in creation.
Black forest gateaux kicks all other cake’s ass. You should kick cake ass too, by baking this and indulging yourself. 🙂
For the sponge:
- 85g butter, melted, extra for greasing
- 6 eggs
- 175g caster sugar
- 125g plain flour
- 50g cocoa powder
- 1 tsp madagascan vanilla extract
For the filling:
- 1 large jar of morello cherries, half chopped, half whole, juice reserved
- 4 tbsp kirsch
- 500ml whipping cream
- 100g dark chocolate, grated
- Preheat oven to 180C/170 Fan/ Gas 4.
- Line a springform cake tin with baking parchment.
- Place the eggs and sugar into a heatproof bowl which will fit over a saucepan.
- Add the eggs and sugar into a bowl and place the bowl over a pan of simmering water, not allowing the water to come into contact with the bowl (au bain-marie).
- Whisk the mixture until it’s pale and thick.
- Remove from the heat and whisk until cooled slightly (approximately 5 minutes).
- Sift the flour and cocoa together, gently folding into the egg mixture with a spatula.
- Fold in the vanilla and butter.
- Transfer to the prepared springform tin and smooth the surface using a palette knife.
- Bake for approximately 45 minutes or until the cake shrinks away from the sides.
- Turn out onto a wire rack, remove the paper and leave to cool.
- Carefully cut the cake into two or three layers.
- Combine the reserved cherry juice with the kirsch and drizzle a third or half of the mixture over each layer.
- Whip the cream until it just holds shape.
- Place a layer of cake on a cake stand or plate. Spread with cream and half of the chopped cherries or all of the cherries if there is only two layers to the cake.
- Repeat if using three layers.
- Top with the last sponge, baked side up. Gently press down.
- Neatly cover the side with a layer of cream. Put the remaining cream in a piping bag with a star nozzle.
- Press grated chocolate with your hands onto the cream laden sides.
- Pipe swirls of cream around the outer circle of the cake and place the whole cherries inside the swirls.
- Sprinkle over the remaining grated chocolate.
- Keep cake covered and consume within three days.