A decedent black forest gateau birthday cake
We celebrated Hutch’s birthday this weekend and with the family joining the celebrations I knew I wanted to make a bit of a show stopper cake. We know I’m a chocoholic, so any opportunity to make something with my favourite ingredient and I’m there. When browsing the web for inspiration and recipes I kept seeing black forest gateau and I have to say the mouth was watering! BBC Good Food had loads of different black forest gateau recipes and I wanted to share the recipe I used so you too can make your own decedent black forest gateau birthday cake!
Black Forest Gateau Ingredients:
- 175g salted butter, plus a bit extra for greasing the cake tin
- 200g bar of dark chocolate
- 300g plain flour
- 375g golden caster sugar
- 25g cocoa
- 1 teaspoon of bicarbonate of soda
- 2 medium eggs
- 200g of natural yoghurt (I used Skyr which has a lovely rich creaminess)
- 425g can of pitted cherry, keep 6 tablespoons of the juice and drain the rest
- 100g or Morello cherry jam
- 500ml tub of double cream
- 3 tablespoons of icing sugar
- 1 small punnet of fresh cherries
So what to do with all those delicious looking ingredients to make this Black Forest Gateau birthday cake?!
- Heat oven to 180C/160C fan/gas 4.
- Grease and line the base of 2 x 20cm cake tins with grease proof paper.
- Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl.
- Whisk the eggs and yogurt together.
- Pour the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml of boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. The easiest way to test they’re done, is to pop a skewer into the mix and check that it comes out clean. (One of my cakes took 10 minutes longer than the other, so keep an eye on them)
- Prick the cakes a few times with a skewer.
- Mix together the 6 tablespoons of reserved cherry juice and drizzle over the cakes.
- Cool the cakes.
- Whilst the cakes are cooling, mix together the drained cherries and jam.
- Tip 200ml of the cream into a small pan and heat until just below simmering point.
- Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until it’s cooled as its then spreadable and then it won’t slide off the top off the cake!
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. It’s easier to add the icing sugar into the bowl first, and the cream on top as this stops the icing sugar flicking all over you when you turn on the whisk!
- Spread over one of the cakes, then spoon over the jammy cherries.
- Stack the second cake on top and then spread the chocolate cream mix on top.
- Pile the fresh cherries in and around the cake and serve (the chocolate makes for great “glue”!)
I would love to see your latest cake creations, so tag us in you Instagram images @amandakarenphotography
Until next time,