Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup cherry preserves
- 1/4 cup kirsch (cherry brandy)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate shavings
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Pastry brush
- Cake stand or plate
Step-by-step instructions:
Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
In a small bowl, mix together the cherry preserves and kirsch.
Place one cake layer on a cake stand or plate. Brush the cherry-kirsch mixture over the top of the cake. Spread a layer of whipped cream over the cherry mixture. Place the second cake layer on top of the whipped cream. Brush the cherry-kirsch mixture over the top of the cake. Spread a layer of whipped cream over the cherry mixture.
In a large bowl, beat the heavy cream, powdered sugar, cocoa powder, and vanilla extract together until stiff peaks form. Spread the chocolate whipped cream over the top and sides of the cake. Sprinkle the dark chocolate shavings over the top of the cake.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 437
Fat: 24g
Saturated Fat: 9g
Cholesterol: 76mg
Sodium: 269mg
Carbohydrates: 52g
Fiber: 3g
Sugar: 35g
Protein: 6g
Substitutions for ingredients:
- Instead of cherry preserves, you can use raspberry or strawberry preserves.
- Instead of kirsch, you can use cherry juice or cherry syrup.
- Instead of heavy cream, you can use whipped topping or whipped coconut cream for a dairy-free version.
- Instead of dark chocolate shavings, you can use milk chocolate or white chocolate shavings.
Variations:
- Add chopped cherries to the cake batter for extra cherry flavor.
- Use a chocolate cake mix instead of making the cake from scratch.
- Use a different type of liquor, such as amaretto or rum, instead of kirsch.
- Top the cake with fresh cherries or other berries.
Tips and tricks:
- Make sure the cake layers are completely cool before assembling the cake.
- Use a serrated knife to level the cake layers before assembling.
- Chill the cake in the refrigerator for at least 30 minutes before serving to help the whipped cream set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake is best served chilled, but you can let it come to room temperature for 10-15 minutes before serving.
Presentation ideas:
Serve the cake on a cake stand with a cake server and forks. You can also sprinkle extra chocolate shavings or fresh cherries on top for a decorative touch.
Garnishes:
Dark chocolate shavings, fresh cherries, whipped cream, or chocolate curls.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake layers are sticking to the pans, run a knife around the edges to loosen them before removing from the pans. If the whipped cream is too runny, add more powdered sugar or chill it in the refrigerator for a few minutes.
Food safety advice:
Make sure to use pasteurized eggs and store the cake in the refrigerator to prevent bacterial growth.
Food history:
Black Forest Gateau is a traditional German dessert that originated in the Black Forest region of Germany. It typically consists of layers of chocolate cake, whipped cream, and cherries, and is often flavored with kirsch or cherry brandy.
Flavor profiles:
Rich chocolate cake, sweet cherry filling, and creamy chocolate whipped cream.
Serving suggestions:
Serve the cake as a dessert after a German-inspired meal, or as a special treat for a birthday or anniversary celebration.
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Region: German
Taste: Rich, Chocolatey, Sweet, Creamy, Decadent