Time for some serious comfort food! Black Forest Gateau is my favourite cake without exception. I don’t get home that often so, when I do, this is the first thing on my wish list for my mother to make – I have made it myself many times but somehow it never turns out the same. In the real Black Forest Gateau you would add some sour cherries but in our house we generally leave out the sour cherries and the result is equally epic. This is a super easy recipe to follow and it’s sure to be a big hit with your guests!
Yields 1 Large Black Forest Gateau
Black Forest Gateau
40 minPrep Time
20 minCook Time
1 hrTotal Time
Sponge cake mixture
170 gr sugar
140 gr flour
½ tsp baking powder
110 gr melted butter
50 gr Cadbudy’s drinking chocolate powder/ cocoa powder
110 gr sugar
140 ml water
4 tbsp brandy
550 ml cream, beaten.
50 gr icing sugar
A can of sour cherries (If you want to make a real black forest gateau)
150 gr cooking chocolate
A few red cherries
Separate eggs and egg yolks.
Beat egg whites in a cake mixer until stiff.
Add sugar and yolks and beat for another couple of minutes until you can form a figure ‘8’ in the mixture.
Fold in sieved flour, drinking chocolate and baking powder.
Mix in melted butter (cooled but still liquid) and split the mixture between two round 20 cm diameter cake tins.
Bake at 200 degrees Celsius for 20 minutes and then leave the cake on a wire rack to cool.
Meanwhile, make the syrup by mixing and heating the sugar, water and brandy until the mixture is dissolved. If you are using canned sour cherries you can also mix the juice from the can in the syrup.
Grate the bar of cooking chocolate and leave to one side and whip the cream with 50 the 50 gr of icing sugar.
Once the cake is cooled, horizontally cut each half in two flat pieces so that you will have four layers.
Spoon a few tablespoons of syrup on the first layer and then a few spoons of cream and then a small sprinkling of grated cooking chocolate (if making a true black forest gateau, now also spread some halved and pitted sour cherries).
Repeat the last step for each layer and finally plaster the remainder of cream around the sides and top.
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