Black Forest Gateau Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
• Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
• Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
• Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
• Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
• When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

Steps:

• Cherry Filling: Stir together the drained cherries, 1/4 cup reserved syrup and the kirsch. Set aside while preparing cakes.
• To make the sponge cakes: Preheat oven to 350ºF and butter (3) 8-inch round cake pans. Line bottoms of pans with parchment paper and then butter the paper also.
• Put yolks and sugar into the bowl of your stand mixer and beat on medium speed until the mixture has at least doubled in volume, is very thick and mousse-like and a wide ribbon trail slowly falls back into the bowl when beaters are lifted. This could take 5 minutes or more. Don't short the time here!
• Sift in the cocoa and gently fold with a large spoon.
• In another large bowl, beat the egg whites until stiff peaks form.
• Carefully fold egg whites into chocolate mixture, 1/3 at a time.
• Divide the batter into the 3 prepared pans and bake for 20-25 minutes, until cakes spring back when touched and have pulled away from sides of pans.
• Let cakes cool in the pans for 10 minutes; invert onto a wire rack & peel off the paper.
• Now go back to your cherries - drain them but hold onto the syrup! Place the cherries on paper towels to dry. Set aside 12 or so for garnish.
• Cream Filling:.
• In the clean bowl of your stand mixer, or with an electric mixer, beat the cream until soft peaks form. Sprinkle in the sugar and whip until slightly thicker.
• Assembly: Place 1 cake layer on a large serving platter. Sprinkle with 2 tablespoons reserved syrup.
• Spread with 1/4 of the cream filling. Press 1/2 of the cherries into the cream.
• Stack on the second cake layer. Sprinkle it with reserved kirsch syrup as before. Spread with 1/4 of the cream & the rest of the cherries (except for the ones reserved for garnish).
• Top with final cake layer & sprinkle with remaining syrup.
• Cover the top and sides with all the remaining whipped cream - you can either pipe it or spread it on - then garnish with the reserved cherries & grated chocolate.
• Refrigerate until serving time. Best eaten within 48 hours.

Steps:

• Preheat oven to 350°F.
• Butter three 8 inch in diameter cake pans.
• Line the bottom of each with wax paper, and butter that.
• Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
• Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
• Gently stir in the melted butter.
• Divide the mixture among the prepared cake pans, smoothing them level.
• Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
• Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
• Remove the lining paper from each cake layer.
• Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
• Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
• To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
• Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
• Top with the final cake layer.
• Spread the remaining cream all over the cake.
• Dust a plate with icing sugar, and position the cake carefully in the centre.
• Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.