Black Forest Gateau
A decadent creation featuring layers of chocolate cake, whipped cream, and sweetened sour cherries. Kirsch-infused cake layers are enveloped in whipped cream and adorned with chocolate curls for a lavish finish.
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Ingredients
Chocolate Sponge Cake:
- 5 egg whites
- 5 egg yolks
- 0.5 teaspoon cream of tartar
- 1 cup sugar separated
- 1 cup hot water
- 0.25 cup cocoa powder
- 0.25 teaspoon salt
- 0.5 cup vegetable oil
- 1 teaspoon baking powder
- 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 cup powdered sugar
- 1.5 teaspoons vanilla extract
Instructions
Chocolate Chiffon Cake
- Preheat oven to 325°F (160°C). Line bottoms of two 9-inch pans with parchment.
- Whip egg whites with cream of tartar until foamy. Gradually add half the sugar; whip to stiff peaks.5 egg whites, 0.5 teaspoon cream of tartar, 1 cup sugar
- Whisk cocoa powder and boiling water until smooth; cool slightly.1 cup hot water, 0.25 cup cocoa powder
- Whisk yolks with remaining sugar, oil, and cocoa mixture.5 egg yolks, 0.5 cup vegetable oil
- Sift in flour, salt, and baking powder. Mix until smooth.0.25 teaspoon salt, 1 teaspoon baking powder, 1.75 cups all-purpose flour
- Gently fold in whipped egg whites in three additions.
- Divide batter evenly into pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool completely before slicing into 4 even layers.
Whipped Ganache
- Heat cream until simmering. Pour over chopped chocolate; stir until smooth.0.5 cup chocolate chips, 1 cup cream
- Cool, then chill until firm.
- Whip until soft peaks form. Transfer to piping bag.
Cherry Filling
- If using canned cherries: Drain, reserving liquid. Simmer liquid with sugar for 5 minutes.1 cup sugar, 1 cup water or liquid from cherries
- Mix cornstarch with kirsch (or cherry juice). Stir into liquid until thickened and bubbling. Add cherries, then cool completely.2 tablespoons cornstarch, 2 cups cherry
- If using fresh/frozen cherries: Simmer with sugar and a splash of water until soft, then thicken with cornstarch-kirsch mixture.4 tablespoons kirsch or cherry liquor
Cream Cheese Chantilly Frosting
- Beat softened cream cheese with half the confectioners’ sugar until smooth.2.5 cups heavy cream
- Whip heavy cream, remaining sugar, and vanilla until soft peaks form.1 cup cream cheese, 1 cup powdered sugar, 1.5 teaspoons vanilla extract
- Fold whipped cream into cream cheese mixture until fluffy. Chill until ready to use.
Assembly
- Place first cake layer on serving board. Pipe ganache around edges, then spread cherry filling inside.
- Repeat with remaining layers. Chill to firm.
- Frost top and sides with Chantilly frosting.
- Decorate with piped rosettes, chocolate curls, sugared or candied cherries, or tuile cookies.
Notes
