Black Forest Gateau

    (183)
    2 hours 10 min

    A brilliant Black Forest chocolate torte cake which is soaked in Kirsch liqueur, with cherry filling.


    182 people made this

    Ingredients
    Serves: 12 

    • 200g plain flour
    • 50g best quality cocoa powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 100g butter or margarine
    • 300g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 350ml buttermilk
    • 120ml kirschwasser
    • 125g butter
    • 425g icing sugar
    • 1 pinch salt
    • 1 teaspoon strong filter coffee
    • 2 (350g) jars morello cherries, drained
    • 500ml whipping cream
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon kirschwasser
    • 30g plain chocolate

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:1hr  ›  Ready in:2hr10min 

    1. Preheat the oven to 180 C / gas 4. Line the bottoms of two 20cm sandwich tins with parchment circles. Sieve together flour, cocoa, bicarb and 1 teaspoon salt. Set aside.
    2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared tins.
    3. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the cake comes out clean. Cool completely. Remove parchment from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 125ml kirschwasser.
    4. In a medium bowl, cream the butter until light and fluffy. Add icing sugar, pinch of salt and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
    5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a vegetable peeler on plain chocolate.

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    Reviews & ratings
    Average global rating:
    (183)

    Reviews in English (145)

    by
    259

    This recipe is very good...HOWEVER, here are my moderations: I made this in a hurry, so I had to use a dark chocolate cake mix, which was wonderful. -Soak the cherries in the kirsch overnight.-Because other's have said that it's too strong I used only 1\4c. kirsch and 1\4c. leftover cherry juice to brush onto the cake. It was potent enough.-Set aside 12 whole cherries for decoration and chop the rest for the filling.-Double the buttercream icing recipe to ice the layers, top & sides of the cake, and also reserve about 1c. of icing to use as rosettes later. (If you don't have an icing pipe, simply put icing in a plastic baggie and snip one of the corners. Press the icing out.) Press out 12 icing rosettes and use them as a base on which to put the 12 reserved whole bing cherries. It looks really pretty! Delicious cake!  -  28 Oct 2004  (Review from Allrecipes US | Canada)

    by
    153

    I made this for my husband's birthday. Since he loves Black Forest Cake, and until now has only had the grocery store bakery version, this was a special treat. The chocolate cake part is pretty basic but the Kirschwasser lifts it up and the rich buttercream is a nice contrast to the outside coating of whipped cream. Notes: I used 9 inch cake pans so the cake was not too tall. Also, I added 2 tablespoons of granulated sugar to the whipped cream frosting. Even with the added sugar, the cake was not overly sweet -- it was just right. Finally, this is not a cake for kids -- the kirschwasser is pretty strong and the alcohol taste will probably turn them off.  -  16 Dec 2002  (Review from Allrecipes US | Canada)

    by
    129

    This cake stole the show at a pre-Valentine Party and not a crumb was left afterwards. I recommend allowing a day for the syrup to soak through the cake in the fridge (covered of course, cakes pick up odors and flavors and dry out). The high alcohol content mellows out over time. I assembled the cake(with the cherry buttercream filling minus the whipped cream frosting) on a tin pizza platter - you know the disposable type. I was glad I did because the cake is quite fragile after soaking. I chose not to sweeten the whipped cream because I had an ample amount of shaved semi-sweet chocolate on hand to sprinkle over the entire cake which sweetened the whipped cream. I used 1/4 cup of Kirshwasser for the syrup and brushed it generously over the cake and opted to use maraschino cherries for garnish on top- just for appeal. I might use more Kirsh next time. I could hardly taste it. To those of you who had trouble finding Kirshwasser-I thought I was running into the same problen at my local liquor store. The vendor told me I was mistakingly looking in the Cordials section when I should have looked in the Brandy section of the store. Next to the cherry brandys were Hiram Walker™ Kirshwasser. Oh and another modification: Try using 1 stick (8 TBS) butter to 4 cups powdered sugar. It should take about 2-3 tbs. liquid to get to the right consistency. I find the original recipe is wayyy too sweet and doesn't produce enough buttercream.  -  12 Feb 2007  (Review from Allrecipes US | Canada)

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