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Black Forest Gâteau

A classic 70s dessert featuring rich chocolate sponges layered with sour cherries, Kirsch, whipped cream, and grated dark chocolate.

Baking Vegetarian Dessert Chocolate Cake Cherries

Estimated Nutrition

Calories

570.4

kcal / serving

6845.2 kcal total

Carbs

54.6g

per serving

655.2 g total

Fat

35.1g

per serving

421.4 g total

Protein

4.6g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Caster Sugar

160

Self-Raising Flour

Cocoa Powder

0.5

tsp

Baking Powder

Dark Chocolate

coarsely grated

CondimentsSauces

340

Morello Cherry Jam

one jar

Dairy

225

Butter

softened, plus extra for greasing

piece

Eggs

medium

500

Double Cream

Fruits

160

Dried Sour Cherries

sweetened

piece

Fresh Cherries

to decorate

Liquids

tbsp

Kirsch

2-3 tbsp

100

Cherry Brandy

ideally morello cherry brandy

Method

Preheat the oven to 190°C and grease and line two 20cm tins.

Blend butter, sugar, flour, cocoa, baking powder, and eggs in a food processor until smooth.

Divide the batter evenly between the tins and spread with a spatula.

Bake for 22–25 minutes until risen, then cool on a wire rack.

Cut the cooled cakes in half horizontally to create four sponge layers.

Simmer jam, sour cherries, and Kirsch in a saucepan for 6–8 minutes and cool.

Sprinkle cherry brandy over the sponges and spread cherry mixture onto three layers.

Whip 300ml of double cream until soft peaks form.

Place the first cherry-topped sponge on a plate and dollop with whipped cream and chocolate.

Repeat the layers twice more and top with the final plain sponge.

Whip the remaining 200ml of cream until soft peaks form.

Spread cream over the top, pipe rosettes around the edge, and decorate with grated chocolate.

Decorate with fresh cherries and chill until ready to serve.

made with
a toodle. project