Today, I’ll be showing you how to make a black forest gateau. This is a classic that will always go down a treat.
If you have ever visited my Instagram or watched my YouTube channel, you will know that this cake is something I make several times a year, in one shape or another.
This cake happens to be my mom’s favourite, so each year for her birthday, I’ll make one. Each year I’m trying to make it different to the last because who wants the same cake year after year? I know I don’t and I don’t like others to either.
You may remember that last year I made a black forest cakewhich was rectangular in it’s shape. That was the biggest difference I had made to the cake since I started to make them 6 years ago… Other black forest cakes I’ve made including black forest cake (2017 recipe), black forest cake (2018 recipe)and black forest cupcakes(check them out).
Anyway, I’m rambling now. Let’s get started, shall we?
375g Granulated white sugar.
325g Plain flour.
3 tsp Baking powder.
50g Cocoa powder.
200g Granulated sugar.
Filling & Coating:
600ml Double cream.
100g Icing sugar.
1 tsp Vanilla extract.
Cherry jam (I usually use homemade but this time I used M&S cherry jam).
300-350g Dark/milk chocolate, grated or curled.
Whipped cream (for the rosettes).
Maraschino/fresh cherries (whichever you like or is available).
Before you get started on the baking, you’ll want to do some prep work. Preheat your oven to 180˚c/350˚f, weigh up your ingredients, make and prepare your tins if needed.
I also recommend you make the simple syrup at this point. Take a saucepan and place the sugar and water into it, giving it a good mix and then place on the hob over a medium-high heat and allow to come to a boil, then simmer for a few minutes (until the mixture has taken on a thicker consistency), then transfer into a bowl and allow to cool down fully before you use it.
To start on the cake batter, place your butter and sugar into your mixing bowl of choice and beat them together until they are lighter and fluffier in consistency and colour.
Scrape down the sides and bottom of your bowl and start adding your egg. Add your eggs one at time, beating well in-between each addition. Make sure that when you’re adding your eggs, the mixture doesn’t scramble. If it does, don’t stress too much. Just add a small amount of your weighed out flour.
Scrape down the sides and bottom of your bowl, this is to incorporate any bits from earlier on that may not have been fully worked in.
Place all your dry ingredients into a bowl and mix them together, then pass them through a sieve just to make sure there aren’t any lumps. I sieve my dry ingredients directly into the mixing bowl.
Mix the dry ingredients in over a low-medium speed. Make sure that they are fully incorporated then you can then turn the mixer off and scrape down the sides and bottom of the mixing bowl.
Transfer the cake batter into the prepared tins and spread it out as evenly as possible. I used a small cranked/offset spatula to get it as level and smooth as possible but use whichever utensil may work best for you.
Place the tins into your preheated oven and bake for around 30-35 minutes or until a tester comes out clean. The time will depend on your oven, so the time may need to be adjusted.
Once fully baked, allow them to cool completely. Then you can level and trim them in whichever way the cakes may need.
Whip up a batch of the whipped cream, placing the double cream, icing sugar and vanilla extract into your mixing bowl and whip until it reaches a firm/stiff peak. Try not to over mix at this stage as it will ruin the cream.
It’s at this point you can simple syrup your cakes if you decide to do it. I chose to do it on this cake, to help keep it moist and fresh.
Take your board/plate/cake stand and spread a small amount of the whipped cream onto it and gently press a layer of the cake on top of it. Repeat this stage with the next layer of cake but for the final layer keep it plain.
Next, you’ll want to do a crumb coat using a small amount of the whipped cream. This is to lock in the crumbs that now won’t ruin your final coat of whipped cream. Once crumb coated, place in the fridge for 30-45 minutes until slightly firmed up.
Once it’s firmed slightly, apply a generous final coat, here is the perfect time to use a most of the whipped cream up (reserve a small amount for the rosettes).
Now that you crumb coat is done, you’ll want to coat the outside of the cake with the grated chocolate (use whatever you have or prefer). Make sure you use a good amount of the chocolate on the finishing. Once fully coated, place in the fridge for 30-45 minutes.
To finish the cake, you’ll want to pipe out rosettes on top, I piped rosettes all around the edge, alternating between some taller ones and some shorter ones. Top each of the rosettes with a maraschino cherry.
You may remember that earlier in the post, I mentioned about making the cake different each year. There is no difference now and to prevent food waste, I used up some choux buns that I had left over (click here for my standard profiterole recipe) and filled them with some of the whipped cream and cherry jam, then finished them with a drizzle of dark chocolate.
Place on top of the cake and refrigerate until needed. I promise this caeke will always go down a charm – make it for yourself and share with your friends and family!
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!
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