This recipe features extra cream for extra luxury. Big in the '70s and now making a comeback, the Black Forest gateau is the perfect mix of cream, sponge and fruit. What a revival!
Ingredients
- 45ml (3tbsp) cocoa powder
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 5ml (1tsp) baking powder
- 4 large eggs
For the filling and decoration:
- 411g can morello cherries in syrup
- 5ml (1tsp) cornflour
- 45ml (3tbsp) cherry brandy
- 450ml (3/4pt) double cream
- 100g (4oz) plain chocolate, grated
WEIGHT CONVERTER
You'll also need:
2 x 20cm (8in) round sandwich tins
Method
- Preheat the oven to 180ºC, 350ºF or gas 4. Grease and base line the two sandwich tins with greaseproof paper.
- Blend the cocoa powder to a paste with 75ml (5tbsp) boiling water. Place the butter, sugar, flour, baking powder and eggs in a large bowl and beat well with an electric whisk until thoroughly blended. Beat in the cocoa paste.
- Divide the mixture between the cake tins and bake for 20-25 mins until well risen and the tops of the cakes spring back when lightly pressed with your finger. Leave in the tins for 5 mins, then turn out on to a cooling rack and leave to cool completely.
- Drain the cherries and reserve 90ml (6tbsp) of the syrup. Pour the reserved syrup into a small pan and heat gently. Blend the cornflour with 15ml (1tbsp) water and add to the pan. Boil for 1-2 mins until thickened. Add 15ml (1tbsp) of the cherry brandy and leave to cool.
- Slice each sponge cake in half horizontally. Sprinkle each sponge round with some of the remaining cherry brandy.
- Whip the cream until softly peaking. Reserve 8 whole cherries for the top of the cake and halve the rest. Spread cream over one sponge round and top with a few cherries and a little of the syrup. Top with another sponge round, more cream, cherries and syrup. Repeat once more and then top with the remaining sponge round.
- Spread the rest of the cream around the sides and over the top of the cake. Use a palette knife to press the grated chocolate into the cream around the side of the cake. Decorate the top with the reserved cherries and a little more grated chocolate.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Mary Berry's chocolate roulade
Mary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
By Mary Berry Last updated
-
Baileys hot chocolate
This Baileys hot chocolate recipe is 418 calories per portion and has six core ingredients.
By Rosie Conroy Last updated
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
King Charles and Camilla's Madame Tussauds waxworks hit with chocolate cake by protestors
Protestors threw chocolate cake at King Charles and Camilla's Madame Tussauds waxwork
By Selina Maycock Published
-
McVitie's is launching a new Jaffa Cake flavour but we still can't decide if it's a biscuit or a cake
The controversial biscuit/cake snack is getting a makeover from its traditional zesty orange taste
By Selina Maycock Published
-
Is Sitting in Bars with Cake a true story? Everything we know about the Prime Video movie
Is Sitting in Bars with Cake a true story? As the tearjerking movie arrives to Prime Video, we take a look at the truth behind the tale.
By Lucy Wigley Published