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Black Forest Gâteau with Rum

A classic chocolate sponge layered with rum-soaked cherries and whipped cream, topped with grated dark chocolate and whole cherries.

Baking Vegetarian Dessert Chocolate Cake

Estimated Nutrition

Calories

802.1

kcal / serving

4812.5 kcal total

Carbs

72.6g

per serving

435.4 g total

Fat

52.6g

per serving

315.8 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Caster Sugar

For the cake

1.5

tsp

tbsp

tsp

tbsp

For the filling

Dairy

225

Unsalted Butter

Plus extra for greasing

piece

Eggs

Large

275

Double Cream

Fruits

450

Morello Cherries

Canned

GrainsCereals

225

Plain Flour

Liquids

tbsp

Rum

Method

Preheat the oven to 190°C.

Butter and line two 20cm round baking tins with parchment.

Beat the butter and sugar until light and fluffy.

Sieve the flour, baking powder, and cocoa into a bowl.

Beat the eggs into the butter mixture one at a time.

Gently fold in the flour mixture using a metal spoon.

Bake the mixture in tins for 20-25 minutes.

Cool cakes in tins for five minutes before transferring to a wire rack.

Drain the cherries and heat 90ml of reserved syrup in a pan.

Mix arrowroot with 30ml water and stir into the hot syrup until thickened.

Add one tablespoon of rum and let the sauce cool.

Slice sponges in half and sprinkle with the remaining rum.

Halve the cherries, reserving 10-12 whole ones for decoration.

Whip the cream and sugar until soft peaks form.

Stir halved cherries and thickened syrup into half of the whipped cream.

Layer the sponge with the cherry cream mixture.

Cover the top cake layer with the reserved plain whipped cream.

Grate chocolate over the top and garnish with whole cherries.

made with
a toodle. project