Black Forest Gateau Recipe Black Forest Cake Recipe How To Make Black Forest Cake At Home

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST GATEAU RECIPE | BLACK FOREST CAKE RECIPE | HOW TO MAKE BLACK FOREST CAKE AT HOME

Steps:

• Preheat oven to 180 degree C. Line three 8 inch round cake pan with parchment paper and grease well with oil.
• Make cake batter. Take sugar, flour, cocoa, baking soda, baking powder, salt in a bowl and mix well.
• Add in eggs, curd, oil, vanilla and use a electric beater to mix. Add hot water and mix well.
• Divide the batter between the cake pans and bake in oven for 20 to 25 mins. Remove and cool completely.
• Unmould and set aside.
• Drain the canned cherry and set aside the syrup.
• Melt cream and chocolate in microwave for 30 seconds. Mix till smooth. Set aside to cool.
• Whip some cream with sugar till thick and fluffy.
• Deseed cherries and set aside.
• Take a cake stand. Place cake in the cake stand. Brush top with syrup.
• Top with cherries. Top with cream and spread evenly.
• Top with another cake, brush top with syrup and cherries. Top with cream and spread.
• Place cake. Brush top with syrup. Top with cream and spread evenly all over cake. Smooth the cake.
• Fill cream in piping bag and pipe over cake.
• Spoon chocolate sauce on top.
• drizzle on sides too.
• Place cherries on top.
• Chill the cake for few hours.
• Slice and serve.

BLACK FOREST GâTEAU

Steps:

• Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper.
• In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes.
• In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.
• Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.
• Divide the mixture equally between the three tins and bake for 20-25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely.
• Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.
• Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble.
• When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.
• Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry.
• Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it's made.

BLACK FOREST GATEAU

Steps:

• Preheat oven to 350°F.
• Butter three 8 inch in diameter cake pans.
• Line the bottom of each with wax paper, and butter that.
• Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
• Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
• Gently stir in the melted butter.
• Divide the mixture among the prepared cake pans, smoothing them level.
• Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
• Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
• Remove the lining paper from each cake layer.
• Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
• Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
• To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
• Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
• Top with the final cake layer.
• Spread the remaining cream all over the cake.
• Dust a plate with icing sugar, and position the cake carefully in the centre.
• Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.