Black Forest Gateau
Having a slice of Black Forest Gateau is like taking a delicious trip down memory lane for me. This classic cake has become a beloved tradition in our family, especially during the festive Christmas season. Picture layers of sumptuous chocolate chiffon cake, generously filled with heavenly ganache cream and tantalizing kirsch-soaked sour cherries. And let’s not forget the pièce de résistance: a luscious coating of smooth cream cheese chantilly cream, enveloping the entire cake in pure decadence. Join me as I share the magic of this beloved family favorite and the memories it holds.
Table of Contents
Chronicles of Black Forest Cake
Black Forest Cake, or gateau, (Schwarzwalder Kirschtorte in German) has its roots in the elaborate confections of the Renaissance era, reminiscent of English Trifle, Italian Zuccotto. Over time, recipes have adapted to local tastes, particularly in Germany, Austria, and surrounding regions, where rich cake-like desserts featuring sour fruit and chocolate are beloved. While mentions of chocolate cake with tart fruit date back to the 19th century, the Black Forest Cake recipe as we know it today is generally considered a 20th-century creation.
Reasons to Love this Recipe
This cake offers a perfect balance—rich in flavor, visually stunning, yet surprisingly easy to assemble. While it has several components, each one can be prepared in advance, making the process stress-free. Plus, decorating it is always a joy, whether with chocolate shavings, candied cherries, whipped cream, or even tuile cookies.
Grocery and Pantry List
Time Required:
Bake in 325°F(160°C) preheated oven.
Special Tools to Use:
Recipe Steps at a Glance
This Black Forest cake recipe can be broken down into the following steps:
Make Black Forest Cake Step-by-step
Step 1: Making Chocolate Chiffon Cake
Preheat the oven: Preheat to 325°F (160°C). Grease two 9-inch round cake pans with oil and line the bottoms with parchment paper.
Prepare the tins Whipping egg whites Egg yolks
Mix the wet ingredients: In a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the vegetable oil and whisk to combine. Then, add the eggs, brown sugar, and vanilla extract, whisking until fully incorporated.
Adding cocoa Folding in the egg whites Dividing the batter
Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely.
Slice the sponges: Once cool, flip the cakes so the domed side is on top. Trim the domes to flatten the cakes. Carefully slice each cake horizontally to create four even layers. Cover and store in the cake pans until ready to assemble.
Step 2: Making Ganache Frosting
Chocolate Adding hot cream Combining cream and chocolate
Prepare the ganache: While the cake is baking, heat the cream until it begins to simmer. Pour the hot cream over the chopped chocolate in a bowl. Stir until the chocolate is completely melted and smooth.
Chill and whip the ganache: Let the ganache cool to room temperature, then chill in the refrigerator until cold. Once chilled, whip it by hand until it forms peaks when the whisk is lifted.
Step 3: Preparing Cherry filling
I am using Amarena Fabbri Wild Cherries in syrup and Red Tart Cherries in water.
For fresh or frozen cherries: Cook the cherries with sugar and water, using the cherry juice as a substitute for water if available. Simmer until the cherries soften.
Straining the cherry juice. Thickening the cherry filling Ready cherry filling
For canned cherries: Drain the cherries, reserving the liquid. In a small saucepan, cook the reserved liquid and sugar for a few minutes.
Thicken the syrup: Dissolve the cornstarch in a small amount of water, then mix it with kirsch (or brandy, if using). Slowly pour this mixture into the syrup, stirring constantly. Add the cherries and continue whisking until the liquid thickens and bubbles.
Cool the filling: Remove from heat, allow it to cool, then chill completely. Cover with plastic wrap to prevent a skin from forming.
Step 4: Making Chantilly Cream Cheese Frosting
Whip the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add half of the confectioners’ sugar and beat until smooth.
Whip the cream: In a separate clean bowl, whip the heavy cream with the remaining confectioners’ sugar and vanilla until soft peaks form.
Combine the mixtures: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until the frosting is fluffy and smooth. Refrigerate until ready to use..
Step 5: Assembling the cake
For my showstopper holiday cake I chose to have a 4-tier cake.
Prepare the components: Have the ganache and cherry filling ready before starting. For ease, transfer the ganache into a piping bag, reserving ¼ cup for finishing touches.
Ganache in piping bag Piping around the rim Adding cherry filling in the middle
Build the layers: Place the first cake layer on a cake board. Pipe a ring of ganache around the edge to form a barrier, then pipe a small mound in the center. Spread one-third of the cherry filling inside the ganache border.
Adding the second layer Adding the third layer Adding the fourth layer
Repeat the process: Place the second cake layer on top, gently pressing to adhere and level it. Repeat the process of piping ganache and adding cherry filling for the remaining layers.
Chill the cake: Refrigerate the assembled cake to firm it up before applying the Chantilly cream.
Frost the cake: Fill a piping bag with the Chantilly cream frosting. Frost the sides and top of the cake, smoothing it evenly.
Decorate: Pipe rosettes or decorative swirls on top, and finish with your choice of garnishes like cherries, chocolate curls, or tuile cookies.
Best Way to Decorate the Cake
Tips and Wisdom from Cafe Osharak
More Recipes to Try From Cafe Osharak
If you try out this recipe, I would love to hear from you! Let me know if you find it delicious and straightforward to prepare. I’m here to answer any questions and welcome any suggestions. Also, don’t forget to explore other recipes from Cafe Osharak that you might love!
Black Forest Gateau
Ingredients
Chocolate Sponge Cake:
- 5 egg whites
- 5 egg yolks
- 0.5 teaspoon cream of tartar
- 1 cup sugar separated
- 0.25 cup cocoa powder
- 0.25 teaspoon salt
- 0.5 cup vegetable oil
- 1.75 cups all-purpose flour
Cherry Filling:
- 2 cups cherry 1-2 cans
- 1 cup sugar
- 2 tablespoons cornstarch
- 4 tablespoons kirsch or cherry liquor
- 1 cup water or liquid from cherries
Whipped Ganache:
- 0.5 cup chocolate chips
- 1 cup cream
Whipped Cream Frosting:
- 2.5 cups heavy cream
- 1 cup cream cheese
- 1.5 teaspoons vanilla extract
- 1 cup powdered sugar
Instructions
Making the Chocolate Sponge Cake
- Preheat the oven to 325 °F (160 °C). Line the bottom of two pans with parchment paper.
- Separate the eggs.5 egg whites
- In a large bowl, whip the egg whites with cream of tartar until foamy. Gradually add half of the sugar, a few tablespoons at a time, and continue whipping until a stiff peaks form.0.5 teaspoon cream of tartar, 1 cup sugar
- Transfer the whipped egg whites to a clean bowl.
- Sift together the flour, sugar, cocoa powder, and salt.0.25 cup cocoa powder, 1.75 cups all-purpose flour, 0.25 teaspoon salt
- Using the same bowl, whisk the egg yolks and oil. Add the sifted dry ingredients and mix until well combined.0.5 cup vegetable oil, 5 egg yolks
- Gently fold in one-third of the whipped egg whites using a spatula. Carefully fold in another third, and then the remaining third, until fully incorporated.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Flip the pans onto a wire rack and let the cakes cool completely in the pans.
- Once cooled, run a thin knife along the edges of the pans to release the cakes. Slice each cake horizontally into even layers.
Whipped Ganache
- Bring the cream to a simmer, then pour it over the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.0.5 cup chocolate chips, 1 cup cream
- Let the ganache cool completely, then chill it in the fridge.
- When ready to assemble the cake, whip the ganache by hand or with beaters on medium-low speed until it holds soft peaks. Transfer the whipped ganache to a piping bag fitted with a large star or plain tip.
Cherry Filling
- Drain the canned cherries. Bring the liquid and the sugar to a boil and cook for 5 minutes.1 cup sugar, 1 cup water or liquid from cherries
- In a small bowl, mix the cornstarch and kirsch (or brandy, if using). Add this to the cherries and stir until the juices have thickened and are bubbling.2 tablespoons cornstarch, 4 tablespoons kirsch or cherry liquor, 2 cups cherry
- Remove from heat, let cool, and chill completely before using.
Whipped Cream Frosting
- In a large bowl, using an electric mixer, whip the softened cream cheese with confectioner's sugar until fully combined and fluffy.2.5 cups heavy cream, 1 cup cream cheese
- In a separate bowl, whip the chilled cream with the remaining confectioner's sugar and vanilla until soft peaks form.1.5 teaspoons vanilla extract, 1 cup powdered sugar
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until the frosting is light and fluffy.
Assembling the Cake
- Place the first cake layer on a serving platter.
- Pipe a border of whipped ganache around the edge of the cake and a small circle in the center. This will help keep the cherry filling in place.
- Spoon and spread half of the cherry filling inside the piped ganache.
- Place a second cake layer on top and repeat with the remaining ganache and cherry filling.
- Frost the top and sides of the cake with the whipped cream frosting. Pipe any decorative details on top as desired.
- Garnish with chocolate shavings and candied or brandied cherries, if you like.
- Chill the assembled cake for at least 2 hours before serving.
