I think the Black Forrest Gateau is possibly the most German cake out there. And it is delicious but also quite a faff to make. The sponge is very difficult to make, then it takes forever to cool down and then you have stack it and put it back in the fridge and then decorate it and then put it back in the fridge for another 3-4hrs and it ends up taking up your whole day. Don’t get me wrong, it’s totally worth it but if you want a quick Black Forrest Gateau fix then maybe this is the recipe for you!
- 160g Plain Flour
- 175g Caster Sugar
- 30g Cocoa Powder
- 2 m Eggs
- 1/2tsp Bicarbonate of Soda
- Pinch of Salt
- 100ml Buttermilk
- 100ml Cold Coffee
- 80ml Vegetable Oil
- 1 Tin Cherries in Syrup
- 20g Cornflour
- 30g Caster Sugar
- 1 Tbsp Lemon Juice
- 1-2 Tbsp Kirsch Liqueur
Cream Topping and Decoration:
- 12 Cherries or Glacé Cherries
- 450ml Whipping Cream
- 5 Tsp Cream Stiffener
- 1-2 Tbsp Kirsch Liquer
- Chocolate Shavings
Preheat the oven to 160 degree C. Line a 12 hole cupcake tin with cupcake liners (I used baking cups that don’t need a cupcake tin but wasn’t a fan of them, definitely looks over practicality).
In one mixing bowl combine flour, sugar, bicarb of soda, salt and cocoa powder. In another bowl combine coffee, buttermilk, vegetable oil and eggs (make sure the coffee isn’t hot anymore, so it won’t cook the eggs!) and mix well. Then slowly add the wet ingredients to the dry ones, whisking at all times. Keep whisking until you have a smooth cake batter, then scrape the bowl down and give it another quick mix to make sure that everything is well combined.
Evenly divide the batter between the 12 cupcake liners and put them in the preheated oven for about 18-20 minutes. When they spring back when you push your finger into the top they’re perfectly cooked. Let them cool down completely.
Drain a tin of cherries and catch the syrup in a small saucepan. If you don’t want to use glacé cherries to decorate the cupcakes take 12 of the tinned cherries away and put them on a piece of kitchen towel. They want to be as dry as possible when we finish the cupcakes off with them later.
Put the saucepan with the syrup on a medium heat and add cornflour, sugar, lemon juice and kirsch liqueur to taste. Combine everything and bring the mixture to a boil. Keep whisking at all times and when it starts thickening and the mixture gets glossy add the cherries and then take it off the heat.
Core the cooled down cupcakes. You’ll want the cavity to fit at least 3 cherries. I’ve used the back of a large piping tip but you can use a knife to cut the middle out as well. — another thing I love about this recipe, there’s plenty of cake scraps to munch on while you’re decorating them — Fill the cupcakes with the cherry filling.
Put the whipping cream in a large bowl. Start whipping it and when it thickens slightly, slowly add the cream stiffener. Then whip the cream to stiff peaks. Add the Kirsch as you go along and have a taste to see if the flavour is strong enough. If you don’t use cream stiffener the cream might loose it’s shape quickly and run down the cupcakes after a few hours, so it’s pretty essential if you don’t prepare them just before you’ll serve them. If you can’t get hold of cream stiffener, bloom a small amount of ground gelatin, then melt it and mix it into the stiff cream.
You can either just blob the cream onto the cupcakes or pipe it on. I’ve used an Ateco 828 large star nozzle to pipe a large swirl onto the cupcakes. Cut the end of a piping bag off and place the nozzle in the bag. Then add the cream and give the bag a good shake. This will get rid of air bubbles that might be trapped in the cream. Hold the piping bag vertical to the cupcake and whilst applying even pressure pipe a swirl onto the cupcake.
Finally finish them off with chocolate shavings and place a cherry on top of the piped cream swirl.