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Black Forest Gateau Recipe

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3.9 from 13 reviews

This classic Black Forest Gateau recipe features rich, moist chocolate cake layers paired with a luscious berry sauce, whipped cream, and a decadent dark chocolate ganache. Perfectly balanced with the tartness of frozen cherries and mixed berries, this elegant dessert is ideal for special occasions. The recipe is broken down into easy steps including preparation of the chocolate cake, berry sauce, and ganache, culminating in a beautifully layered and chilled cake.

Ingredients

Chocolate Cake

  • 200ml milk
  • 50g butter, diced
  • ½ cup vegetable oil (110ml)
  • 2 tsp vanilla essence
  • 2 eggs, whisked
  • 2 cups plain flour (300g)
  • ¾ cup cocoa powder (75g)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups sugar (440g)
  • 1 tsp salt
  • 1 tsp instant coffee
  • 1 cup boiling water

Berry Sauce

  • 1 cup frozen cherries (130g), halved
  • 1 cup frozen mixed berries (130g)
  • ¼ cup sugar (60g)
  • ½ cup water

Ganache

  • 120ml cream
  • 120g dark chocolate

Assembly

  • 380ml cream, whipped
  • 30g dark chocolate, grated

Instructions

  1. Prepare the Cakes: Preheat your oven to 170°C fan bake. Grease and line two 23cm round baking tins with baking paper to ensure cakes release easily after baking.
  2. Warm Milk and Butter: In a microwave-safe glass bowl, warm the milk and diced butter for 30-40 seconds or until the butter is melted. This step helps blend the fats smoothly into the batter.
  3. Combine Wet Ingredients: Pour the warmed milk and butter mixture into a large mixing bowl. Add the vegetable oil, vanilla essence, and whisked eggs. Stir to combine thoroughly.
  4. Add Dry Ingredients: Sift the plain flour, cocoa powder, baking soda, and baking powder into the wet ingredients. Add sugar and salt. Mix all together until well combined for a smooth batter.
  5. Incorporate Coffee and Water: Dissolve the instant coffee in boiling water. Pour this mixture slowly into the batter and whisk to eliminate lumps, ensuring a smooth consistency.
  6. Bake the Cakes: Divide the batter evenly between the two prepared tins. Bake in the oven for 35-40 minutes or until a cake tester inserted into the center comes out clean. Allow cakes to cool to room temperature before assembling.
  7. Make Berry Sauce: Cut frozen cherries in half, then add them along with frozen mixed berries to a small saucepan. Add the sugar and water, bring the mixture to a boil while stirring to dissolve sugar fully.
  8. Simmer Sauce: Reduce heat and simmer the berry mixture until the sauce thickens and reduces, about 10 minutes. Allow the sauce to cool to room temperature, then chill until ready to use.
  9. Prepare Ganache: In a microwave-safe glass bowl, melt the cream and dark chocolate together in the microwave for approximately 1 minute. Whisk the mixture until smooth. Let it cool to room temperature where it will thicken slightly for spreading.
  10. Whip Cream: Whip the 380ml cream until soft peaks form, ready for layering the cake.
  11. Assemble the Cake: Carefully cut each cooled cake horizontally into two layers. Place one cake layer on a serving plate and drizzle one-third of the berry sauce over it. Follow with one-third of the whipped cream, spreading evenly.
  12. Layer Remaining Cake: Repeat layering with the remaining cake layers, berry sauce, and cream until all ingredients are used up.
  13. Finish with Ganache: Spread the thickened chocolate ganache over the top of the assembled cake. Grate extra dark chocolate over the ganache for decoration.
  14. Chill: Refrigerate the completed cake for at least 3 hours to set and enhance flavors before serving.

Notes

  • Ensure cakes are completely cooled before assembling to prevent cream from melting.
  • Use good quality dark chocolate for the ganache to achieve the best flavor and texture.
  • The berry sauce can be made in advance and stored in the refrigerator for up to 2 days.
  • For a more intense cherry flavor, soak the cake layers in kirsch or cherry liqueur before layering if desired.
  • When whipping cream, avoid over-whipping to prevent it turning into butter.

Find it online: https://marthatasty.com/black-forest-gateau-recipe/