Black Forest Gateau
Ingredients:
– For the Chocolate Sponge:
– 1 1/4 cups all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 4 large eggs, room temperature
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted and cooled
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
– For the Cherry Filling:
– 1 jar (about 24 oz) morello cherries in juice, drained (reserve juice)
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons kirsch (cherry brandy) – optional
– For the Whipped Cream:
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– For Decoration:
– 1/2 cup dark chocolate shavings
– Fresh cherries (optional)
Directions:
1. Prepare the Chocolate Sponge:
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and sugar together until thick and pale.
4. Gradually add the melted butter and vanilla extract, mixing until combined.
5. Fold in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Cherry Filling:
1. In a small saucepan, combine the reserved cherry juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
2. Remove from heat and stir in the drained cherries and kirsch, if using. Let cool completely.
3. Make the Whipped Cream:
1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
4. Assemble the Cake:
1. Place one chocolate sponge layer on a serving plate. Spoon half of the cherry filling over the cake, spreading it evenly.
2. Spread a layer of whipped cream over the cherries.
3. Place the second sponge layer on top and repeat with the remaining cherry filling and whipped cream.
4. Cover the entire cake with the remaining whipped cream.
5. Sprinkle the top and sides with dark chocolate shavings and garnish with fresh cherries, if desired.
Prep Time: 40 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 10 servings
