Black Forest Cake / Gateaux

Recipe for Black Forest Cake / Gateaux

Ingredients :

For Chocolate Cake :

All Purpose Flour : 1/2 cup /50grms

Unsweetened Cocoa Powder : 1/2 cup /50grms

Eggs : 6 nos at room temperature

Granulated Sugar : 1 cup

Butter : 3/4 cup /100grms

Salt a pinch

Vanilla extract : 1 tsp

For Syrup :
Fresh Cherries (pitted & chopped )/Pitted Bing Glazed Cherries : 250 grms /1 can (Reserving 8-10 whole cherries or more depending on the size of cherries for decoration)

Water : 1 cup

Granulated Sugar : 1/2 cup

Kirschwasser or Rum/Brandy/Whisky : 2 tbsp

For Frosting :

Heavy Whipping Cream/Whipping Powder : 2 cups

Confectioner Sugar : 4 tbsp

Vanilla Extract : 1/2 tsp

For Garnish :

Semisweet chocolate curls (Note : Chocolate curls can made by using a potato peeler on semisweet baking chocolate square).
Fresh cherries :8-10

Method of Preparation :

1. Preheat the oven to 350° F/180° C.

2. Line a 9-inch round cake pan with parchment paper and butter the top of the parchment paper,mix coco & all purpose flour together and sprinkle the flour on the buttered parchment paper and set aside the pan.

3. Melt the butter and keep it aside.

4. Sift together flour, cocoa powder and pinch of salt and set aside.

5. Whisk the eggs,sugar and vanilla extract in the bowl and beat on medium high 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.

6. Fold the flour gradually by using the spatula to the egg mixture until no streaks of coco powder is visible.

7. Add the melted butter to the egg flour mixture gradually and combine well.

8. Pour the mixture into the prepared cake pan, and smooth it out carefully with a rubber spatula.

9. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for 15 minutes and invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let the cake rest for 45 minutes to 1 hour.

To Make Plain Sugar Syrup :

1. Combine water and sugar in small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and stir in the kirschwasser or rum/brandy/whisky. Allow to cool about 5 minutes. (or)
To Make Cherry Filling and Sugar Syrup:
1. Add chopped cherries, sugar, water in a sauce pan and gently bring to boil. Once it has come to boil, reduce heat and simmer until cherries have become slightly soft. (Note : If your cherries are sour ones, then adjust and add more sugar if needed.)
2. Strain the cherries and to the reaminig sugar syrup, stir in the kirschwasser or rum/brandy/whisky. Allow to cool about 5 minutes.

To Make Frosting :

1. Whip together the cream,sugar and vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have soft peaks.

Assembling the Cake :

1. Carefully slice the cake with segregated knife into three layers, and place the bottom layer, cut side up on the plate. prick the cake with fork(this help the syrup to get soaked into the cake)

2. Drizzle syrup over the top of the layers.

3. Spread a generous layer of whipped cream on top and then add chopped fresh cherries or glazed cherries or 1/2 the cherry filling.

4. Repeat with the next layer, drizzling with syrup, then covering with whipped cream and the chopped fresh cherries or glazed cherries or 1/2 the cherry filling.

5. Place the third cake layer on top and drizzle with syrup. Cover the top and sides of the cake with a crumb layer of whipped cream, then let the cake chill for about 10 to 15 minutes, which will help “set” the cream.

6. Finish with a thick layer of whipped cream around the sides and on top. Decorate the top of the cake with chocolate shavings and additional cherries.

7. Refrigerate for a couple of hours before serving.Serve and Enjoy!!!

Recipe Source : Lakshmi Nair with slight variations.

Click here for more Cake recipes

Cheers!
Sangeetha