Black Forest Gateau

 

INGREDIENTS

FOR THE CHOCOLATE SPONGE

• ⅔ cup All purpose flour
• 2 tablespoon Cornflour
• 4 tablespoon Cocoa powder
• 1 cup Granulated sugar
• 6 Eggs

FOR SOAKING SYRUP

• 1 and ½ cup Water
• ½ cup Sugar
• 4 teaspoon Rum

FOR CHERRY FILLING

• 15 Cherries chopped
• ¼ cup Sugar
• 1 tablespoon Cornflour
• ½ cup Water

FOR THE FROSTING

• 750 ml Heavy whipping cream
• 4 cup Confectioner's sugar
• 2 teaspoon Vanilla extract
• 30 Cherries chopped
• ½ cup Unsalted butter melted and cooled to room temperature

INSTRUCTIONS

FOR THE CHOCOLATE SPONGE

1. Pre heat the oven to 350 degrees
2. Grease and line two 9" cake pan
3. Sift together all purpose flour, corn flour and cocoa powder
4. Beat eggs and sugar till light and fluffy
5. Fold in the flour
6. Pour the batter in the prepared pans equally and bake for 30-35 minutes
7. Take out from the oven and cool in the pan for 5 minutes
8. Remove from the pan and cool on a wire rack
9. Cut each cake into 2 layers

FOR SOAKING SYRUP

1. Mix water, cherries and sugar in a pan and boil till the mixture is reduced to half
2. Add rum when the mixture is cooled

Refrigerate till use

FOR THE FROSTING

1. Add whipping cream, vanilla extract and sugar and whip till stiff soft peaks are formed
2. Add melted butter and beat again till stiff peaks are formed

FOR CHERRY FILLING

1. In a pan, add chopped cherries and sugar
2. Dissolve cornflour in water and add to the pan
3. Cook for 2-3 minutes
4. Remove from the heat and cool

ASSEMBLING THE CAKE

1. Put one layer of the cake on the cake board
2. Brush with soaking syrup
3. Put 1 cup of whipped cream and spread on top
4. Sprinkle ⅓ rd of the cherry filling on top of the cream
5. Keep another layer of cake and brush with soaking syrup
6. Spread the cream and sprinkle the cherry filling
7. Repeat with all the layers
8. Give a crumb coat to the cake
9. Cover the cake with the remaining cream and decorate with chocolate shavings and cherries