Black Forest Gateaux

    4 hours 30 min

    The classic chocolate and cherry cream cake! Chocolate sponge cake is soaked in Kirsch syrup, then layered with buttercream, cherries and cream. It's super-indulgent and perfect for special occasions.

    8 people made this

    Serves: 12 

    • For the Cake
    • 100g plain flour
    • 125g caster sugar
    • 10g vanilla sugar
    • 4 eggs, separated
    • 100g baking chocolate, melted
    • For the Syrup
    • 50g caster sugar
    • 1 tablespoon water
    • 2 teaspoons Kirsch
    • For the Buttercream
    • 50g butter
    • 50g icing sugar
    • 1 egg yolk
    • 2 teaspoons Kirsch
    • Other
    • cherries in syrup or in alcohol
    • 2 teaspoons icing sugar
    • 250ml double cream
    • chocolate shavings to decorate the cake (you can do it with a peeler)

    Prep:3hr  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:4hr30min 

    1. Preheat oven to 190 C / Gas 5.
    2. For the cake: In a large bowl, beat together egg yolks, sugar and vanilla until light and creamy.
    3. In another bowl, beat egg whites until stiff. Fold into the melted chocolate.
    4. Choose a mould like a souffle dish, coat with flour and pour in the batter. Bake in preheated oven for 30-40 minutes (a knife should come out clean). Remove from dish and cool.
    5. For the syrup: Add sugar and 1 tablespoon water in a saucepan. Heat until it starts to bubble. Stir in Kirsch and leave for 1 minute, then remove from heat.
    6. Slice the cake into three horizontal pieces using a large serrated knife. Separate the pieces and soak each piece in 1/3 syrup. Let cool.
    7. For the buttercream: Beat butter and sugar until smooth. Add eggs yolks and Kirsch. Beat until smooth and creamy. Set aside.
    8. In another bowl, whip double cream with 2 teaspoons sugar. Set aside.
    9. To assemble: Transfer one slice of cake to a serving plate. Spread with 1/2 buttercream. Layer 1/2 cherries on top, then cover with 1/3 sweetened cream.
    10. Arrange the second sponge cake layer on top. Spread with remaining buttercream. Layer cherries on top, then with 1/3 cream.
    11. Arrange the third sponge cake layer on top. Spread remaining sweetened cream on top. Decorate with cherries and chocolate shavings. Refrigerate for at least 1 hour (or maximum of 48 hours before serving).

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