AN EASY GUIDE TO BLACKFOREST CAKE.

This delicious Black Forest Gateau is made with delicious layers of chocolate cake drenched in cherry brandy syrup and topped with whipped cream and grated chocolate. It's a perfectly sweet, light German dessert that's easy to make and every chocolate lover's dream!

Chocolate, cherries, and whipped cream are what complete this cake, so you best believe that this Black Forest Cake is ASTOUNDING! Smooth clouds of whipped cream, a rich chocolate cake topped with cherry liqueur syrup, and a generous amount of fresh cherries make this a must-try when cherries are in season.

Let's get right into it!!

• Author: Sophie

• Prep Time:15 minutes

• Cook Time:45 minutes

• Total Time:60 minutes

• Yield:12 servings

• Reading Time: 2mins 20secs

Ingredients:

For the Cake Batter:

• 280gms All-Purpose Flour
• 75gms Cocoa Powder
• 6gms Salt
• 4gms Baking Powder
• 9gms Baking Soda
• 400gms Sugar, granulated
• 1 cup Water
• 220gms softened, room temperature
• 5gms Instant Coffee Granules
• 3 Eggs
• 80ml Milk
• 1 tsp of Vanilla extract

For the Syrup:

• 60gms Sugar
• 60ml Water
• 60ml Water
• 60ml Juice from the Jar or Canned Sour Cherries
• 30ml Cherry Brandy

For the topping:

• Sour Cherries
• Shavings of Chocolate
• 650ml Heavy Cream
• 50gms Confectioners Sugar

Instructions:

1) Preheat oven to 350℃, line a 10-inch pan with parchment paper, and set aside.

2) Put water, instant coffee, and milk in a saucepan, bring to a simmer and turn off the heat. Allow to cool slightly.

3) Next, cream together the butter and sugar, add the eggs and vanilla and continue beating until well combined.

4) Alternate the dry ingredients with the wet ingredients and mix, until well incorporated, but do not overmix.

5) Bake cake for about 40 to 45 minutes or until cooked through.

6) Allow to cool slightly in the tin, remove the cake from the tin and let cool completely on wire racks for a few hours. As the cake is cooling, prepare the syrup.

Syrup Preparation.

1.) In a saucepan, put the water, sugar, and cherry juice and bring to a simmer over medium heat for about 2-3 minutes or until the sugar has dissolved.

2.) Let the mixture cool, add the kirsch and set aside.

For the cream.

1. In a bowl, using an electric hand mixer, beat the cream and sugar until stiff peaks form. Put 1/3 of the cream in a piping bag with a large star tip and set aside.

Assembling.

1. Place your cake (top side up) on your work surface and slice the cake into 3 layers.

2. Spread 1/3 of the cream evenly over the top of the cake, and spread about 1/3 cup of the cherries, being careful to press them slightly into the cream.

3. Repeat exactly the same process with the second layer ending by adding the top layer (round side up).

4. Make small rosettes with your piping bag, gently scooping the cherries into the rosettes and around the top.

5. Put the cake in the fridge for at least 4 hours to set.

6. To serve, sprinkle some chocolate chips or shavings on top and sprinkle some powdered sugar on top.

NOTES:

• Always measure your flour according to the recipe! Increasing too much flour in the recipe is the most common mistake. The best and most convenient way to measure flour is to use a scale. If you don't have one, use a fork to whisk up the flour, sprinkle it into your measuring cup, and use a knife to level.
• The cherries between every layer are important, so try and have the pieces cut in halves or quarters and be generous with them. If you don't add them completely, your whipped cream frosting will run off the sides of the cake.
• Whipped cream is smooth and while delicious, it won't last long. Therefore serve your cake the day it's made and be tender when you spread it out.

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Enjoy!!!