Ingredients for Black Forest Gateau Cake
- Cherries In Syrup
- Kirsch
- Extra Large Eggs
- 1 ½ cups granulated sugar
- Unsweetened Cocoa Powder
- 2 cups heavy cream, cold
- Bittersweet Chocolate
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How to Make Black Forest Gateau Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
- Gently fold in the melted chocolate and almond extract.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before inverting them onto a wire rack.
- While the cakes are cooling, prepare the cherry filling: Combine the pitted cherries, Kirsch (cherry liqueur), sugar, and cornstarch in a saucepan over medium heat.
- Bring to a simmer, stirring constantly, until the sauce thickens. Set aside to cool.
- Whip the heavy cream with the powdered sugar until stiff peaks form.
- Once the cakes are completely cool, level the tops if necessary.
- Place one cake layer on a serving plate. Spread half of the cherry filling over the cake layer.
- Top with half of the whipped cream.
- Repeat with the remaining cake layer, cherry filling, and whipped cream.
- Decorate the top of the cake with chocolate shavings, cherries, and whipped cream as desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
177g
Fat
81g
Carbs
18g
