Friday, 20 June 2014

Black Forest Cake / Black Forest Gateau

This cake is really easy to make when you have collected all the ingredients. The cake can be made before and can keep in the fridge for 3 months. You can cover the whole cake with cream and then cover with shaved chocolate to get a very elegant look.

Black Forest Cake/ Black Forest Gateau


  • - 125g of Butter
  • - 140g of Plain Flour
  • - 45g of Self Raising Flour
  • - 2 Eggs
  • - 60g of Cocoa Powder
  • - 1 Teaspoon of Vanilla
  • - 1 Teaspoon of Bicarb soda
  • - 230g of Sugar
  • - 190ml of Butter Milk

  • - 600ml of Whipped cream
  • - Pitted Cherries
  • - Kirch
  • - Dark Chocolate
  • - 20cm Baking pan


  1. Preheat oven to 180c.
  2. Next Grease the Baking tray.(20cm round pan)
  3. Add sugar and butter cream for several minutes.
  4. Then add eggs one by one.
  5. Next add flours with cocoa.
  6. Mix well and transfer to the Baking tray.
  7. Bake 180 c until a skewer inserted comes out clean.
  8. Meanwhile whip the cream and shave the chocolate in to nice curves. (When you do chocolate it has to be in-between the hard and meting stage)
  9. Leave the cake 30 min in the tray and later transfer on to a wire rack.
  10. When it is completely cool enough to handle cut that in to three equal size disks.
  11. Brush each disk with kirsch and apply cream and then lay the cherries.
  12. Cover with one disk and repeat the same process.
  13. Cover with cream or pipe rosettes on top.
  14. Sprinkle the chocolate on top.
  15. Put it in a fridge until needed.

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