Slice of Black Forest Gateau.

Easy Black Forest Cake Recipe

Easy Black Forest Cake Recipe

This easy guide will show you an absolutely gorgeous black forest cake recipe. It’s a nice, simple introduction to the flavours of a Black Forest Gateau, but without that pesky third tier!

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Introduction

I have never really been a cake person. I don’t have the sweetest tooth and I tend toward intensity of flavour, so when I do indulge my sweeter side it tends to be in the form of hot, cold, rich or sour. Cake can be a perfectly delicious thing, but for me, the major notes it manages to hit are of softness and of texture, which I find far more satisfiable through simpler, savoury means.

It’s something of a surprise, then, that today has marked the third time in two weeks that I have baked a cake, first the Rhubarb Drizzle Cake and then my Chocolate and Banana Cake. Living in a small village during lockdown has meant bearing witness to a lot of generosity. People have done one another all kinds of positive turns in the past few weeks and they have also had a lot more time on their hands. When you put those two things together, people seem to have made an inevitable turn toward baking, which has very much increased in popularity as of late.

When we were the recipients, then, of a generous influx of home made treats from our neighbours and friends, it seemed only right that we contribute something in return. My girlfriend and I have both made cakes. I have also made chocolates and a few other, more experimental offerings as well.

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About this recipe

This recipe is basically an extension of the chocolate chip banana cake. We skip the banana part and dive straight into adding more and more chocolate. And then some cherries. It’s delicious. And incredibly moist, as you can see!



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Slice of Black Forest Gateau.

Easy Black Forest Cake Recipe

This easy guide will show you an absolutely gorgeous black forest cake recipe. It’s a nice, simple introduction to the flavours of a Black Forest Gateau, but without that pesky third tier!
Course Breakfast, Dessert

Ingredients
  

  • 150 g Self-Raising Flour
  • 150 g Cocoa
  • 300 g Caster Sugar
  • 300 g Softened Unsalted Butter
  • 2 Eggs
  • 400 g Clotted Cream
  • 150 ml Milk
  • Salt
  • Icing Sugar
  • Canned Cherries in Syrup

Instructions
 

  • Pre-heat the oven to 180c.
  • First, combine the cocoa and flour. Sift through a fine sieve. Set this aside for a little later on.
  • Combine the butter and the sugar. Mix until smooth and thoroughly combined.
  • Add each of the eggs, one at a time, mixing thoroughly between each one.
  • Repeat this with two dessert spoonfuls of the clotted cream.
  • Mix together and loosen the mixture with milk. You’re looking for a thick yet spreadable texture, like a doughy chocolate mousse. It took around 150ml to get the mixture there in my case. Add a little salt if desired, to bring the flavours together and put an edge on the sweetness.
  • Spread the mixture evenly between two cake moulds or tins. This should take roughly 30 – 40 minutes.
  • Check the mixture with a skewer and if it comes out clean, your cake is ready.
  • Leave the cake to cool to at least room temperature and then spread cream all over one layer. Put this back in the fridge to make sure the cream hardens a little.
  • Remove from the fridge once the cream has cooled and spread the canned cherries directly on top of the cream. Carefully place the upper layer on top and dust the top with icing sugar.
Keyword black forest cake, black forest gateau, cake, chocolate cake

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