You may be thinking, another black forest gateau recipe… Really? Well, yes really. This classic inspired cake is always a crowd pleaser, whenever I make it.
I have made this cake every year on my YouTube channel since 2016, is there really many more ways I can reinvent such a classic? Not really but I have changed the sponges in this cake from butter based to an oil based.
The other major difference I have made is the ingredients used. Earlier on this year, I was contacted by the wonderful people over at OliveNation. If you don’t know who they are, they are a dedicated company providing then highest quality cooking and baking ingredients, including pantry staples through to the harder to find products – all at affordable prices. I have been fortunate enough too be sent a selection of products to use and review – so I have been able to use a majority of them in this cake, its a win-win!
This cake is rich, decadent and totally indulgent – the perfect cake for any occasion, especially if you’re celebrating and love fresh cream, chocolate and cherry!
Three layers of darkly decadent chocolate cake, sandwiched and filled with freshly whipped (slightly) sweetened cream and cherry jam, coated with more cream, grated dark chocolate, fresh cream rosettes and cherries – sounds good, right?
The ingredients I have used from OliveNation, all add a little extra indulgence, which doesn’t go unnoticed. The cocoa powder adds colour, richness and a unique flavour. The extracts help add even more flavour and compliment the flavours that are already in the cake and the chocolate is dark enough to add a nice bit of sharpness but not enough to take away from the cake, simply only adding to the decadence of the cake… Tell me that doesn’t sound good… I can wait!
Anyway, let’s get started, shall we?
345g granulated sugar.
200g plain flour.
50g Jet black Blommer cocoa powder.
1.5 tsp baking powder.
1.5 tsp bicarbonate of soda.
200 ml whole milk.
45ml vegetable oil.
1.5 tsp vanilla extract.
1.5 tsp chocolate extract.
185ml Boiling water.
450ml double cream.
30-50g icing sugar.
1.5 tsp vanilla extract.
Decoration & Filling:
Jar of cherry jam (homemade or store bought).
100g-150g dark chocolate, grated.
Cherries, whichever you can get your hands on.
Before you get started on the recipe, you’ll want to do some prep work. Starting by weighing up all of your ingredients, preheating your oven to 180˚/350˚f and get any equipment you may need ready, such a mixing bowl and whisk. Don’t forget to line your baking pans with parchment.
To start on the recipe, you’ll want to start by placing the granulate sugar, plain flour, baking powder and bicarbonate of soda into a bowl, passing though a sieve first to remove any lumps that may be in the dry mix. Once they have been sifted, whisk together with a whisk – set aside until needed later on.
Into another mixing bowl you’ll want to combine the wet ingredients, which are the milk, vegetable oil, chocolate and vanilla extract, whisk them together until everything is fully combined.
You can then add the wet ingredients into the dry and mix until everything is combined and you have a semi thick cake batter – it should look slightly granular, this is normal.
Now you can take the boiling water and add it into the cake batter – this may sound unconventional but for this recipe it works and makes the best chocolate cake recipe.
For ease, you can transfer the cake batter into a jug. This is optional and can be poured from a bowl if preferred.
Grab your cake tins that have been lined with parchment and pour the batter into them – distributing the cake batter equally between the can tins, as this helps them raise the perfect amount once baked. Once all of your cases have been filled, you can transfer the pan into your preheated oven and bake for 25-30 minutes or until a tester comes out clean when inserted into the centre.
While the cakes are in the oven baking, you ca go ahead and whip up the cream. Into a clean mixing bowl add in the double cream, icing sugar and vanilla extract – whisk everything together until the whipped cream reaches a stiff peak (where it holds its shape well). This will happen all of a sudden, so make sure you keep your eye on the mixture, otherwise it will become over whipped and have an unpleasant mouthfeel. Transfer the cream into a piping bag fitted with a nozzle of your choice
Once you have the cakes baked and cooled, the cream whipped, chocolate grated and cherry jam ready – you can start the assembly process.
To start, take your plate/stand/board and smear a small amount of the cream into the centre of it. This will act like the glue, keeping the cake secured in place. Place your first layer off cake on, pressing it down just to secure it in place.
the layer on the cream, generously and dollop into the centre a voluptuous about of the cherry jam – the more the better right. Never under fill a cake, you won’t regret it. Remember this is a celebration cake, so don’t be stingy with the filling – repeat until you have used all of your cake layers up.
Coat the entire cake in a generous layer of cream, again, don’t be stingy with any element of this cake. It’s supposed to be luscious.
Smooth and level it out as best you possibly can, then take the grated chocolate and apply it to the sides and top of the cake.
Reserve enough cream to pipe rosettes on top of the cake. This is an ideal way to add height and make your cake look more professional – trust me.
Then to finish the cake, you’ll want to place a single cherry onto the top of each rosette – then you’re done. A very quick, easy and straightforward method and recipe for a gorgeous celebration cake – this classic may be a little dated, but when made right – it’s super good!
That’s all for today 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 soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.