The remaining kirsch syrup is then gently brushed over the cooling cakes to add an extra layer of flavour and moisture. The boozy cherries are then drained and nestled into the mascarpone cream, where their sweet juices sweetly seep into the fluffy frosting. With that in mind, fresh cherries are pitted and macerated in kirsch and sugar, until they have grown fat, soaking up all the flavour. This Black Forest Gateau is definitely heavy on the kirsch liqueur, as it so rightfully should be– as it’s traditionally close to illegality in Germany to call a cake a ‘Black Forest’ if it doesn’t contain even a smidgen of kirsch. It consists of three dense, rich and surprisingly not too sweet layers of dark chocolate cake that are drenched in kirsch syrup, topped with macerated kirsch cherries, a fluffy mascarpone cream frosting, and a dark chocolate ganache… and then finally decorated with an abundant load of fresh fruits and a sprinkling of icing sugar. Being the first cake for Christmas, this Black Forest Gateau was required to be a super decadent affair that demanded an audience. This Black Forest Gateau is the first cake created for the festive period, and one, I’m sure, will be making multiple appearances on my table this season. Mostly because they make me feel powerful and victorious, like an apron-clad culinary soldier, placed in a flour filled battlefield – armed and ready for a challenge… well that, and I like to indulge in a slice of home-made cake often (much like the overwhelming majority of people I know, which does make me wildly popular). So this weekend, as has become the tradition, saw the need to bake a cake. Life, I feel, is too short not to eat it on a regular basis. Decorate with fresh cherries, chocolate scrolls and a dusting of cocoa powder.Barely, a week can pass without the baking of a cake in our house. Top with the final cake layer and spread over the remaining cream. Top with the next cake layer and repeat with another third of the cream and the remaining cherries.
Spread one third over the bottom layer and cover with half the cherries. Lightly whip the cream with the icing sugar. Brush the hot syrup on to each layer of the cake - including the top - using all the liquid.
Put the syrup into a pan and simmer to reduce by half. Drain the cherries, reserving 250ml (9fl oz) of the syrup. Carefully cut into three horizontally with a long serrated bread knife. When the cake is cold, trim the top to make a flat surface. Leave the gâteau in the tin for 10min, then turn out on to a wire rack to cool. Pour into the prepared tin and bake in the oven for 45-50min until a skewer comes out clean when inserted. Carefully fold in the rest of the egg whites, making sure there are no white blobs left. In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen. Put the egg yolks, sugar and 100ml (3½fl oz) cold water into a freestanding mixer and whisk for 8min until the mixture leaves a trail for 3sec.Īdd the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches. Sift the flour, cornflour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed. Line the base and sides of the tin with baking parchment. Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin. Preheat the oven to 180✬ (160✬ fan) mark 4.