Description
Learn how to make this rich chocolatey Black Forest Gateau cake. Why don't you indulge yourself with this fabulous German dessert?
Ingredients
Units
Scale
Marinated Cherries
- 100g (1/2 cup) cherries, pitted
- 250ml (1 cup) kirsch
Chocolate Coffee Sponge
- 5 large eggs, room temperature
- 5ml (1 tsp) vanilla paste
- 250g (1 1/4 cup) caster sugar
- 150g (2/3 cup) unsalted butter, melted and then allowed to cool
- 100g (1/2 cup + 2 tbsp) self raising flour
- 50g (1/2 cup) cocoa powder
- 5g (1 tbsp) coffee powder
Coffee Amarula Cream
- 500ml (2 cups) double cream
- 10ml (2 tsp) vanilla paste
- 100g (1 cup) icing sugar
- 75ml (5 tbsp) Amarula Ethiopian Coffee Cream Liqueur
- 7g (1 tbsp) cornstarch
Whipped Cream
- 125ml (1/2 cup) double cream
- 8g (1 tbsp) icing sugar
Assembly
- 3 sponge bases
- 1/2 Coffee Amarula cream, mixed with the cherries
- 1/2 Coffee Amarula cream, in piping bag
- 250g (3/4 cup) black cherry jam
- 100g (2/3 cup) dark chocolate, grated or shaved with peeler
Instructions
- For the Marinated Cherries: Place the cherries and the kirsch in a jar. Cover then set aside for at least 24 hours or as long as possible.
- For the Chocolate Coffee Sponge: Preheat the oven to 180°C / 160°C / 355°F / gas mark 4.
- Grease three 20cm (8in) springform tins and line the bases with parchment paper.
- In a bowl whisk, together the eggs, vanilla paste and caster sugar on a medium to high speed. The mixture should turn pale yellow and double in size.
- While still whisking, pour in your butter a little at a time until all of it is incorporated.
- Sift in the flour, cocoa powder and coffee powder and fold in fully.
- Divide the batter between the three tins, and even out the mixture in each one.
- Bake in the oven for 20-25 minutes. (Use the skewer method to make sure it’s completely cooked. The skewer should come out clean if it is cooked. Make sure you test all of the bases.)
- Once cooked, remove from the oven and set aside for 5 minutes before turning them out onto your cooling racks. Set aside to cool for at least 30 minutes.
- For the Coffee Amarula Cream: While cooling, in a mixing bowl place all the ingredients for your Coffee Amarula cream and whisk until firm.
- Place half of the Coffee Amarula cream into a piping bag.
- Drain the cherries over a bowl, reserving the kirsch, and fold into the half of the Coffee Amarula cream.
- Spoon the kirsch over the sponges.
- To assemble the cake: Put one of your sponges into the centre of your plate and spread over half of the cherry jam and spoon over half of the cherry and Coffee Amarula cream mixture. Place the second sponge on top and repeat the process.
- Top with the last sponge and then pipe the Coffee Amarula cream all over the stack and smooth out with an icing spatula.
- To decorate, whisk the double cream and the icing sugar together until soft peaks form. Place in a piping bag and pipe over the top of the gateau and place a cherry on top of each cream swirl. Spoon the chocolate shavings around the outside of the gateau.
- Place in the fridge for 30-60 minutes before serving for best results. Enjoy!
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: German
Nutrition
- Serving Size:
- Calories: 581
- Sugar: 55.5 g
- Sodium: 153.4 mg
- Fat: 26.1 g
- Saturated Fat: 15.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 71.4 g
- Fiber: 2.5 g
- Protein: 5.9 g
- Cholesterol: 136.9 mg