Black forest gâteau
A black forest gâteau combines layers of chocolate sponge cake with a rich cherry filling and a simple whipped cream frosting.
Ingredients
For the cake
- 1¾ cups all purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup milk
- 1½ tsp vanilla extract
- 1 cup hot water
For the cherry filling
- ¼ cup sugar
- ¼ cup cherry liquer / juice / water
- 2 cups pitted cherries
- 3 tbsp corn starch
For the whipped cream frosting
- 2½ cups heavy whipping cream
- 1½ cups powdered sugar / icing sugar
- 2½ tsp vanilla extract
Instructions
To make the cake
- Add all the dry ingredients - flour, sugar, cocoa powder, baking soda, baking powder and salt to a large mixing bowl and combine well. Set aside.
- To another mixing bowl, add all the wet ingredients (except hot water) - milk, oil, eggs, vanilla extract and beat until just combined.
- Add the wet ingredients to the dry ingredients and beat until well combined. Slowly add the hot water while beating continuously on a low speed until combined.
- Pre-heat the oven to 180°C. Prepare three cake pans by greasing and lining with parchment paper. Divide the batter evenly between the prepared pans and bake for 20-25 minutes. Set aside to cool completely before frosting.
To prepare the cherry filling
- To a saucepan, add sugar, cherry liqueur (or juice or water), pitted cherries and cornstarch and stir on medium heat. Cook until the cherries soften and sugar is melted. Set aside to cool completely.
To prepare the whipped cream
- Add the whipping cream, icing sugar and vanilla extract to a large mixing bowl. Whip until stiff peaks form.
To layer the cakes
- Place one layer of the cake on a serving plate and apply a thin layer of whipped cream on it. Pipe a fence around the outside of the cake with some whipped cream. Spread half of the cherry filling inside the fence. Fill the cherry mixture with some whipped cream on top and spread evenly. Repeat till the top layer.
- Crumb coat the cake and chill for 30 minutes. Frost the cake as desired. You can also place some chocolate shavings around the cake.
- Serve chilled.
Notes
- Do not over mix the cake batter.
- While mixing the hot water with the rest of the batter, make sure you beat simultaneously.
- Scrape down the sides to make sure the batter is evenly combined.
- Make sure all the ingredients used in the cake are at room temperature except for the water.
- The water should be hot and not boiling.
- You can divide the cake into 2 or 3 pans or as desired.
- Cool the cherry mixture completely before using it on the cake.
- Chill the beaters and the bowl you are using to make the whipped cream before making the whipped cream for 15 minutes.
- If your whipping cream does not form stiff peaks, then chill for sometime before beating again. Alternatively, you can place the bowl inside a bowl of ice cold water and then beat.
- Cook the cake layers for 20-25 minutes or until a toothpick inserted in the middle comes out with some moist cake crumbs.
- For the chocolate shavings, great some dark chocolate with a vegetable peeler and use it.
- Do not leave the whipped cream outside for a long time.
- Frosting a chilled cake is much easier.
- If your whipped cream loses its stiffness, then beat for another minute or two or try chilling it for sometime.
- Since the cake is moist and uses whipped cream, it stays best for 2-3 days if refrigerated.