Black Forest Gateau ( Cake )

Recipe by SusieQusie
READY IN: 55mins
SERVES: 8-10




  • Cherry Filling: Stir together the drained cherries, 1/4 cup reserved syrup and the kirsch. Set aside while preparing cakes.
  • To make the sponge cakes: Preheat oven to 350ºF and butter (3) 8-inch round cake pans. Line bottoms of pans with parchment paper and then butter the paper also.
  • Put yolks and sugar into the bowl of your stand mixer and beat on medium speed until the mixture has at least doubled in volume, is very thick and mousse-like and a wide ribbon trail slowly falls back into the bowl when beaters are lifted. This could take 5 minutes or more. Don't short the time here!
  • Sift in the cocoa and gently fold with a large spoon.
  • In another large bowl, beat the egg whites until stiff peaks form.
  • Carefully fold egg whites into chocolate mixture, 1/3 at a time.
  • Divide the batter into the 3 prepared pans and bake for 20-25 minutes, until cakes spring back when touched and have pulled away from sides of pans.
  • Let cakes cool in the pans for 10 minutes; invert onto a wire rack & peel off the paper.
  • Now go back to your cherries - drain them but hold onto the syrup! Place the cherries on paper towels to dry. Set aside 12 or so for garnish.
  • Cream Filling:
  • In the clean bowl of your stand mixer, or with an electric mixer, beat the cream until soft peaks form. Sprinkle in the sugar and whip until slightly thicker.
  • Assembly: Place 1 cake layer on a large serving platter. Sprinkle with 2 tablespoons reserved syrup.
  • Spread with 1/4 of the cream filling. Press 1/2 of the cherries into the cream.
  • Stack on the second cake layer. Sprinkle it with reserved kirsch syrup as before. Spread with 1/4 of the cream & the rest of the cherries (except for the ones reserved for garnish).
  • Top with final cake layer & sprinkle with remaining syrup.
  • Cover the top and sides with all the remaining whipped cream - you can either pipe it or spread it on - then garnish with the reserved cherries & grated chocolate.
  • Refrigerate until serving time. Best eaten within 48 hours.