Black Forest Cake. or rather a Black Forest Gateau. Gateau just means cake with cream and fruit filling. I didn’t know that so thought to pass that along. I asked Jeff what kind of cake he would like for his birthday and he showed me this Black Forest Gateau on BBC good food. It looked amazing! I searched around for other recipes online and came up with the one I’m posting here. I’m really happy with the results so decided to take some photos and do a blog post. The cake part of the recipe is from Call Me Cupcake and the rest, the filling and topping, is from my previous cake recipes, with the exception of the brandied cherries which I sort of made up, there are so many different ways to make them, but they came out really good! It’s not cherry season so I used frozen cherries. I couldn’t find any Bada Bing cherries in a jar (I didn’t need 6 jars!), which would have looked nice on top of the cake, but I just worked with what I could find. It’s weird these days why it’s hard to find certain things, not just toilet paper but jalapeños at Whole Foods? None? Really? oh well. We just have to make do with what we have and appreciate what we do have.

I’d like to think of this as a beautiful mess. It came out much messier than I expected, I wanted a few drips of ganache down the sides and it proceeded to pour over like a waterfall out of control. But hey that’s ok. Jeff sort of marveled at all the layers and things going on. Puddles of chocolate? Who can complain about that. This cake will make you smile, I promise. Most of this is make-ahead-recipes so it’s quick to assemble on the day your serving it. You really could make everything the day before, then just warm the ganache, assemble and chill before serving.

Oh, I just remembered, another thing I couldn’t get with my grocery delivery was Mascarpone for the frosting. So I ordered an extra pint of whipping cream and made it myself, you can find the recipe here, it’s very easy to make. It needs to strain for at least 12 hours so it’s best to do it at night and it will be ready the next day. I’m finding all these weird things I’ve made over the years coming in very handy lately!

The Cake

4 ounces butter, 1 stick
2 1/2 cups all purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
pinch of salt
2 cup granulated sugar
2 large egg
1 1/3 cup sour cream
3/4 cup hot water

Heat oven to 350°F (175°C). Butter and flour three parchment-lined 9-inch cake pans. Cut the butter into chunks and melt in the microwave or stove top and set aside to cool.

Sift the flour, cocoa powder, baking powder and baking soda in a large bowl, stir to combine. Add the salt, sugar, eggs and sour cream, whisk together, then slowly whisk in the melted butter and hot water (so you don’t cook the eggs!) Stir until completely smooth. Divide the batter between the three prepared cake pans.

Bake for 25-30 minutes until the center is set and a test knife comes out clean. Let the cakes cool for 10 minutes in their pans before inverting them onto a cooling rack. Let cakes cool completely, wrap in plastic wrap and refrigerate for at least an hour before assembling. Cakes can be made ahead and refrigerated.

The Cherries

You could buy brandied cherries and use straight from the jar but I couldn’t find any. I had frozen cherries so this is how to prepare either frozen or fresh cherries.

1 pound frozen cherries (defrosted in refrigerator)
1 cup brandy
1/2 cup water
1/4 cup sugar

Add the cherries, brandy, water, and sugar to a small saucepan and heat over medium until the sugar has dissolved. Simmer for 15 minutes and remove from stove, allow to cool and refrigerate in sealed container.

The Mascarpone Whipped Cream Frosting

1 cup mascarpone
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

Beat together the mascarpone, whipping cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment at medium high speed until fluffy, about 1 to 2 minutes. Refrigerate until ready to use.

The Ganache

2 ounces dark chocolate, chopped finely (or semi-sweet chocolate chips)
1/4 cup heavy cream
Plus more dark chocolate for shaving on top of cake later

Place the chopped chocolate in a bowl. Heat the cream over a medium heat until just simmering, then pour over the chocolate, allow the chocolate to melt for a bit then whisk briskly until well combined. Set aside. (this should be your last step in cooking before assembling the cake)

Assemble!

Place your first layer of cake on a cake stand or plate. Spread a good amount, about 1/2” thick with the mascarpone frosting. Top that with almost half the brandied cherries. Place your second layer of cake and repeat with mascarpone frosting and cherries, but leaving a few cherries aside for the final top, unless you have extra fresh or jarred cherries to use. Place your final cake layer on top of that, then pour on the ganache, let it dribble down the sides of the cake. Add some chocolate shavings on top (a vegetable peeler works great for shavings) and add the remaining cherries. Chill well, at least an hour, before slicing. It’s kind of a mess, but a good mess!