Black Forest Gateau with Cherries

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black-forest-gateau-with-cherriesblack-forest-gateau-with-cherries

Black Forest Gateau with Cherries

I served this extravagant-looking chocolate cherry layered cream cake at my closing of the summer season dinner party in the Hamptons. Cake brushed with Kirsch, a clear liquor distilled from tart cherries, then layered with cherry jam and whipped cream Chantilly is truly a memorable dessert. Batter made of whipped egg whites and whole eggs then mixed with dry ingredients of ground almonds, cocoa powder make soft layers and an irresistible cake! Cream Chantilly is a French whipped cream with vanilla seeds and some liquor. To spread chocolate ganache easier, freeze layered cake for 45 minutes to solidify the cream, then pour melted cooled ganache on top. Make those chocolate drippings extra luscious so that none of your guests can resist their temptation. Then decorate with fresh cherries or if not in season, use strawberries or other berries instead. Finish off the cake with a generous sprinkling of icing sugar on top. Use long hot knife to cut through the cake layers easily. The cake comes out very moist and truly delicious!

black-forest-gateau-with-cherries-ingredients

Ingredients: eggs, sugar, ground almonds, icing/confectioners' sugar, flour, cocoa powder, butter, whipped cream, heavy cream, caster sugar, Kirsch, vanilla bean, cherry jam, dark chocolate.

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Make chocolate almond cake: Separate egg whites into a grease free metal or glass bowl.

Kitchen tip: When working with egg whites, make sure that your mixing bowl and whisks are spotlessly clean and free of grease. Never use a plastic bowl, as grease can hide in scratches in the surface, even if the bowl looks clean.

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Egg whites whipped to perfction.

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Put egg whites and sugar in a stand mixer or in a bowl using an electric whisk and beat increasing the speed gradually to medium high until soft peaks form, about 5-8 minutes.

black-forest-gateau-with-cherries-add-whole-eggs

With the whisk running, add whole eggs (two at a time), and beat for another 30 seconds until well incorporated.

black-forest-gateau-with-cherries-whipping-egg-whitesblack-forest-gateau-with-cherries-whip-egg-whites-with-eggs

Now the mixture will triple in volume.

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In a separate bowl, mix ground almonds, icing/confectioners’ sugar, flour and cocoa powder.

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Dry mixed ingredients.

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Using a metal spoon, gently mix those ingredients into egg mixture.

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Finally, stir in the melted butter.

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i recommend using two spring form pans.

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Pour the mixture into prepared cake pan and bake at 375 F for 35 minutes or until springy to the touch. Insert toothpick into the center of the cake and check if it comes out dry and clean. Allow to cool in the pan.

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To make cake as even as possible, I used two spring forms lined with parchment paper. I used more cake batter in one form and the rest went into a second spring form. Bake accordingly, 15 minutes for thinner cake layer and 20-25 minutes for thicker.

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This is a thinner cake layer.

black-forest-gateau-with-cherries-foodblogger-svitlana-flom

This is a thicker cake layer.

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If desired, insert a long skewer for precision when cutting thicker cake in half.

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Cut the cooled cake horizontally into 2 layers using a large serrated knife.

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Three cake layers.

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Make Kirsch Chantilly cream: Split vanilla bean lengthwise and scape the seeds out with a small knife.

black-forest-gateau-with-cherries-whipped-cream-chantille

Put both creams, sugar, ¼ cup of the Kirsch and scraped vanilla seeds in a stand mixer or in a bowl using an electric whisk. Whisk until soft peaks form but don’t overbeat, otherwise it will go grainy. Refrigerate until needed.

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Brush the remaining Kirsch over each cake layer.

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Spread cherry jam in a thin layer over the cakes surface.

 black-forest-gateau-with-cherries-spread-cream-chantille

Then top with cream Chantilly.

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Repeat with rest of the layers, alternating between Kirsch, jam and cream Chantilly.

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Keep layering.

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Finish with cream Chantilly on top. Freeze for 45 minutes to solidify the cream and make it easier to coat in the ganache.

black-forest-gateau-with-cherries-black-chocolate-butter

Make cherry chocolate ganache: Place chocolate and butter into a glass bowl.

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Put the cream and jam in a saucepan and bring to a boil over low heat, then pour boiled cream over chocolate and butter. Using rubber spatula, start mixing the ingredients in a circular motion, until fully emulsified.

black-forest-gateau-with-cherries-spread-chocolate-ganache-over-cakeblack-forest-gateau-with-cherries-make-some-delicious-drippings

Allow to cool while you assemble the cake- you want it be firmer, like a thick-set cream, but soft enough to spread.

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Pour chocolate ganache over the cake and let it drip all over it. Top with cherries.

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Dust with confectioners’ sugar on top.

 

Bon Appétit!
Svitlana

Black Forest Gateau with Cherries

recipe details

Serves 8-10

Ingredients

  • ½ cup Kirsch
  • 1 jar of cherry jam
For chocolate almond cake
  • 4 egg whites
  • ½ cup sugar
  • 4 free-range whole eggs
  • 1¼ cup ground almonds
  • 2/3 icing sugar/confectioners’ sugar
  • 2½ tablespoons all-purpose flour
  • 2½ tablespoons cocoa powder
  • 2 tablespoons butter, melted and cooled
Kirsch Chantilly cream
  • 1 cup/250 ml whipping cream
  • 1 cup/250 ml heavy cream
  • ¼ cup caster sugar
  • ¼ cup Kirsch
  • 1 vanilla bean
Cherry Chocolate ganache
  • 3 tablespoons whipping cream
  • 3 tablespoons cherry jam
  • 3½ oz./100g dark chocolate, chopped
  • 2 teaspoons butter
Equipment
  • Deep, 20-cm/8-in. round springform cake pan, lined with parchment paper

Directions

  1. Make chocolate almond cake: Preheat the oven to 375F. Put egg whites and sugar in a stand mixer or in a bowl using an electric whisk and beat increasing the speed gradually to medium high until soft peaks form, about 5-8 minutes. Kitchen tip: When working with egg whites, make sure that your mixing bowl and whisks are spotlessly clean and free of grease. Never use a plastic bowl, as grease can hide in scratches in the surface, even if the bowl looks clean.
  2. With the whisk running, add whole eggs (two at a time), and beat for another 30 seconds until well incorporated. Now the mixture will triple in volume.
  3. In a separate bowl, mix ground almonds, icing/confectioners’ sugar, flour and cocoa powder. Using a metal spoon, gently mix those ingredients into egg mixture. Finally, stir in the melted butter.
  4. Pour the mixture into prepared spring form and bake at 375 F for 35 minutes or until springy to the touch. Insert toothpick into the center of the cake and check if it comes out dry and clean. Allow to cool in the pan. Kitchen tip: To make cake layers as even as possible, bake cake batter in two or even three spring forms. I used two spring forms, then cut the larger cake layer in two with a serrated knife. Bake accordingly, approximately 15 minutes for thinner layer and 20-25 minutes for thicker layer of cake batter.
  5. Make Kirsch Chantilly cream: Put both creams, sugar and ¼ cup of the Kirsch in a stand mixer or in a bowl using an electric whisk. Split vanilla bean lengthwise and scape the seeds out with a small knife. Whisk until soft peaks form but don’t overbeat, otherwise it will go grainy. Refrigerate until needed.
  6. Make cherry chocolate ganache: Place chocolate and butter into a glass bowl. Put the cream and jam in a saucepan and bring to a boil over low heat, then pour boiled cream over chocolate and butter. Using rubber spatula, start mixing the ingredients in a circular motion, until fully emulsified. Allow to cool while you assemble the cake- you want it be firmer, like a thick-set cream, but soft enough to spread.
  7. Assemble the cake: Cut the cooled cake horizontally into 3 layers using a large serrated knife. Brush the remaining Kirsch over each cake layer, spread cherry jam, then top with cream Chantilly. Finish with cream Chantilly on top. Freeze for 45 minutes to solidify the cream and make it easier to coat in the ganache.
  8. Pour chocolate ganache over the cake and let it drip all over it. Top with cherries and berries, dust with confectioners’ sugar on top.
  9. Cut into slices using a hot, sharp knife.
Recipe by Will Torrent "Patisserie at Home", changed to my liking.

share your thoughts

5 thoughts on “Black Forest Gateau with Cherries”

    1. Hi June, thank you so much for your comment! This cake was such a hit at my dinner party with friends! All those soaked in Kirsch liquor layers of cake with cherry jam & whipped cream are so so delicious and not overly sweet! Try it when you have a chance. :)))

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