The Ultimate Black Forest Gateau
A decadent, forest-inspired treat for 8–10 people.
🛒 What You’ll Need
- The Sponge Base
- 4 Large eggs
- 1 cup Granulated sugar
- 1 cup Whole milk
- ½ cup Neutral oil (vegetable or canola)
- 2 cups All-purpose flour
- 2 tbsp Unsweetened cocoa powder
- 1 packet Baking powder
- 1 tsp Vanilla extract (or 1 packet)
- The Components
- Soak: 1 cup cherry juice/syrup (add 2 tbsp sugar if using tart juice).
- Frosting: 2 cups (400ml) heavy whipping cream (chilled) + 3 tbsp powdered sugar.
- Filling/Garnish: Pitted cherries, chocolate shavings, and dark chocolate chips.
👩🍳 Step-by-Step Instructions
1. Bake the Sponge
Cream: Whisk eggs and sugar until the mixture is pale, thick, and doubled in volume.
Emulsify: Stream in the milk and oil while mixing gently.
Sift & Fold: Sift in the flour, cocoa, baking powder, and vanilla. Fold together until just combined to keep the air in.
Bake: Pour into a greased pan and bake at 170°C (340°F) for 35–40 minutes. Let it cool completely before slicing horizontally into 2 or 3 even rounds.
2. Whip the Frosting
Combine the chilled cream and powdered sugar. Beat on medium-high until stiff peaks form. Pro tip: Don't over-beat, or it'll turn to butter!
3. Assemble the Layers
Moisturize: Use a brush or spoon to drizzle the cherry juice over your first sponge layer.
Stack: Spread a thick layer of cream, then dot with cherries and chocolate chips.
Repeat: Place the next sponge on top and repeat the process.
4. The Finishing Touches
Mask: Coat the top and sides of the cake with the remaining cream.
Garnish: Press grated chocolate into the sides and pipe cream swirls on top, crowning each with a whole cherry.
5. The "Patience" Phase
Chill in the fridge for 3–4 hours. For a truly "legendary" slice, let it sit overnight—it allows the juice to soften the sponge and the flavors to marry perfectly. 🤎
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