Ingredients with Measurements:
For the cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
For the cherry filling:
- 2 cups pitted cherries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
For the white chocolate mousse:
- 8 ounces white chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the chocolate shavings:
- 4 ounces dark chocolate, chopped
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Offset spatula
- Vegetable peeler
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 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.
5. Stir in the hot coffee until the batter is smooth.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. While the cakes are baking, make the cherry filling. In a medium saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries have softened, about 10 minutes. Remove from heat and let cool.
8. To make the white chocolate mousse, melt the white chocolate in a double boiler or heatproof bowl set over a pot of simmering water. Let cool slightly.
9. In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form. Fold in the melted white chocolate until well combined.
10. To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. To assemble the cake, place one cake layer on a serving plate. Spread the cherry filling evenly over the top of the cake. Place the second cake layer on top.
12. Spread the white chocolate mousse over the top and sides of the cake using an offset spatula.
13. Use a vegetable peeler to shave the dark chocolate into curls. Sprinkle the chocolate shavings over the top of the cake.
14. Pipe the whipped cream around the edges of the cake.
15. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories: 468
Fat: 29g
Saturated Fat: 18g
Cholesterol: 104mg
Sodium: 208mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate instead of white chocolate for the mousse.
- You can use frozen cherries instead of fresh cherries for the filling.
Variations:
- You can add a layer of whipped cream between the cake layers.
- You can add a splash of kirsch or cherry liqueur to the cherry filling.
Tips and tricks:
- Make sure the cakes are completely cool before assembling the cake.
- Use a serrated knife to level the cake layers before assembling.
- Chill the mixing bowl and beaters for the whipped cream in the freezer for 10 minutes before whipping the cream.
Storage instructions:
Store the cake 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 30 minutes before serving.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh cherries and mint leaves.
Garnishes:
Fresh cherries and mint leaves
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cherry filling is too thick, add a little more water to thin it out.
- If the white chocolate mousse is too runny, chill it in the refrigerator for 10-15 minutes before spreading it on the cake.
Food safety advice:
Make sure the cherries are pitted before using them in the filling.
Food history:
Black Forest Gateau, also known as Black Forest Cake, is a traditional German dessert made with chocolate cake, whipped cream, and cherries. It is named after the Black Forest region in Germany, where the cake originated.
Flavor profiles:
Chocolate, cherry, and white chocolate.
Serving suggestions:
Serve the cake chilled with a dollop of whipped cream on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Rich, Sweet, Creamy, Chocolatey, Decadent