While your cake is beautiful this cake recipe was terrible! Friday, I assembled — brushed the delicious syrup on the layers, made the whipped cream frosting. Then you wouldn’t have to worry about it as much or do the dam. I made this for my Dad for fathers day and it was an absolute hit! I’m hoping it will provide some nicer pieces to put on the cake. My 8″ pans are old so are about 1 1/4″ high. BUY ME. Hi Joan! Not sure if altitude would contribute to dryness. Thanks, Liv! I would then make the frosting and assemble on the same day. Have you seen my post on baking flat cakes?? The third time the cake was perfect. I found cherries in kitsch would these be ok as cherry are not on season. Thank you for the recipe. I am taking care of my my… so for 6 months I am out of town. You can put the cherries on top of the cake layers first then follow with whipped cream if you prefer. There is a metric converter below the list of ingredients. I hope you love it! Hi Olivia – Have you tested the recipe using weight measurements? If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. I boil water in my kettle before I start gathering all my ingredients. My oven tends to run a bit higher temp, so at about 30 minutes I started to check for doneness. I totally recommend it! Hi Olivia! The cherry liqueur was not available so I used the cherry syrup, I tested it out first and I decided to ditch it and it is still a treat!!! As soon as they came out of the oven, I flipped them onto parchment to cool. Drain off excess Licqour. I sounds like perhaps something was off with your measurements or something went wrong somewhere. Hi Megan! frozen. I mix it with the dry ingredients here, but either way will work, really. Happy birthday to her! Let me know if you try it! In case this is helpful to anyone else taking on this project, here’s a few notes about what I did: Everyone loved it! Can you change this to raspberry instead of cherry? Im more familiar with using jarred morello cherries! Do you think I could make this recipe as it is and use those 9-inch pans, or would I have to “one-and-a-half” the recipe? I used 2 tsp of almond extract with the whipped cream and canned sweet cherries without the juice. If you can, use fresh cherries and a good quality cherry liqueur. Thanks, again can’t wait to try it! Hi Lee! I would just use the store-bought syrup as is. . I used coconut oil, still was great! Hi! I also have One 9in pan that is very deep. Love all your recipes! I add the hot water at the end to the wet ingredients — pour slowly and whisk quickly and it will be fine . It will be fine for a day or two at room temperature or you can freeze the cake layers for up to 3 months. Really want to make this gorgeous and delicious looking cake, but can’t get fresh cherries right now and would prefer not to use canned cherry filling…can I use Trader Joes frozen cherries? Did you use 8″ cake pans? It was a sturdy enough cake that this worked fine and also helped to diminish the dome. I hope you love it! It looks fancier than it is, and the chocolate bark was actually dead easy to make. I was wondering why the cake needs to be eaten within two days? I hope that helps! a few drops of vanilla essence. Stir to combine. Lovely, thankyou so much for your feedback, I’ll see how I go . Haha. This is a wonderful site, with amazing creations and photographs. Classic, or Virgin olive oil,, Thanks. This is the best black forest gateau ever and so simple. HI I’m going to be making this cake for Christmas eve, but I’m not really a huge fan of whipped cream frosting, do you thing that a vanilla buttercream would work instead? Hi! how long to bake and is it still on the same temperature? made bark for side and making rosettes This super easy black forest gateau recipe takes no time at all to whip up. You could instead try making a stabilized whipped cream which is said to help prolong the life of it. My only question at this stage is whether I should be using the convection oven setting or conventional oven setting? Also what is the capacity of the cup you have based the measurement? Cake turned out nice, good flavour! My parchment paper was likely too small. Would it be added in one go? It makes a HUGE difference. Topping: 1 pint cream. Hi Erin! Converting pan sizes is always tricky. Thanks for your reply. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. is the only way you can think to avoid the dreaded doming of the cakes to have the cake pan strips around the tins? I’m going to bake this gorgeous cake in a couple of days for my hubby’s birthday. What is a plain syrup? Water from the sour cherry can? PUT LOTS OF LIQUOR IN THIS CAKE! I hope you give this one a try . 1. I am IMPRESSED!! I did not have cherry liquor or syrup, and I think it was sweet enough without it. I am excited I found your recipe. https://livforcake.com/simple-syrup-recipe/, https://www.marthastewart.com/346011/raspberry-syrup, https://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs/, https://www.kingarthurflour.com/learn/resources/high-altitude-baking, https://www.kingarthurflour.com/learn/high-altitude-baking.html, http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506, You can leave the cherry liqueur out (though it is traditional) or use a. Olivia, For the frosting, it calls for 3 c of whipping cream. Does that make the cake different? Mine are all 2″ tall. Use at least 2-3 cans. I don’t even really like chocolate cake and this was fantastic! The bark is a nice touch and was easier to make than I thought. You can then reduce the syrup and add tome Kirschwasser to brush onto the layers. You can definitely make a stabilized version instead though! When I made the syrup I 1) added the Kirschwasser to the cooking sugar to burn off the alcohol. This is a Pompi’s original recipe of the famous Black Forest gateau that never fails to please. Hi Ivy! Differently wouldc make it again. Filling was easy to make if you decide to use instead of whipped cream. I always stabilize my whipped cream when I am using it as a frosting. You could do it with a serrated knife, but that takes practice. I’m so glad you love this one as much as I do, it’s a fave! Hi Bimadi! Hi Hina! I had quite the learning lesson on cherry liqueurs. Hi Carrie! Let me know how it turns out! Thanks! I made it for my mum in laws birthday and it was a hit . Frozen cherries- defrost them and then slowly heat them on low in a dry sauce pan… stir constantly. It should be fairly similar. https://www.greatbritishchefs.com/recipes/black-forest-gateau-recipe I used cake pan strips and the other tips for keeping a level top and it really worked. Thanks for your tips and feedback! . I am going to attempt to make this today for my sons birthday. I don’t know if this was because that’s how the recipe is or because of the altitude. I almost always freeze the sponge part so it should be no problem! It was never my first choice either!! Thanks for the feedback, I’m so glad you liked it!! Those Chocolate curls around the cake speak to me so loudly of The Black Forest. How is the syrup that the cherries are in right now? The metric conversions are done automatically and I have not verified them myself. It’s usually more expensive so I just stick to canola oil. So happy to hear that he loved it. Hi Pri! That way you will get the taste of the German Liqueur without the saturation throughout the cake. Thank you for the recipe. Hi Stasia! The cherries stay their normal fresh texture. Then once the wet ingredients are completely mixed, slowly pour in the hot water while whisking the wet. I followed the recipe to the t, but I reduced the amount of sugar to 200 g (could not bring myself to put in 400 g of sugar) and added more cocoa. Thank you so much for this fantastic recipe! If not what is the alternate temperature you suggest? I’m so glad you liked it . I am making this tonight for my dad tomorrow (Father’s Day). So glad you love the cake . I’m so happy you loved it! Details are in the recipe . Hi Laya! Would those work? Hi could I use this recipe to make a vanilla cake instead of chocolate. Definetely try out more! This delicious cake recipe is completely made from scratch and perfect for special occasions! I made a trial run today and I had a lot of caramelization around the edges, how can I reduce that? I’ve made this cake many times before, so I feel that my advice will be pretty solid. Especially if you chill the cake so it’s cold/firm, before transport. The cake was just the best texture ever! Yes, stabilized whipped cream will be fine. From Classic Cakes to Holiday favorites and everything in between. I’ve tried it both ways (with buttermilk and the substitute) and both times are great. I’ve made it about 5 times already. Thanks so much Pam! Can I just boil the cherry preserves with sugar and use it as a substitute for liqueur syrup? The dowel is a good safety measure! Making this cake today! How would you reccomend going about that filling-wise? I recommend using food safe latex gloves so that you’re not touching the chocolate directly. Will be my go to! You may need to bake it a little bit longer. This will not be a problem for inside the layers, only if you wanted something pretty on top. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html. So happy to hear it was a hit I love the addition of black cherry filling! I had a lot of syrup leftover, which if I hadn’t dunked my brush into the whole jar and got crumbs in it, would’ve made a great mocktail/cocktail addition. I would make the recipe twice. Thank you!!! If you follow the recipe as-is for pan size and cutting the layers in half it will hold up no problem. I think that would work fine! Thanks!! Found the sponge very dry. Best chocolate cake recipe I have found. You could use cherry pie filling instead of fresh cherries. Hi Anne! It is a big cake and not so easy to store in the fridge. I had a question about transport. Thank you! I would suggest 1.5x the recipe and make cupcakes with any extra batter. Find more chocolate cakes at goodtoknow I’m going to make this cake for my friend’s birthday this weekend. It came out well and tastes great. 2) You can use store-bought cherry syrup, or use the syrup from the jar of cherries or make a homemade syrup from fresh cherries (see my comment below to Anushka). Your email address will not be published. Note I tried metal grilling skewers – too heavy for anything but a very very dense cake…… they make a much bigger hole and didn’t keep the layers from slipping a bit. Roasted Almond Fresh Cream Gateau. Converting pan sizes is always tricky. Yum! Whipped cream is best refrigerated, but MBC’s are better at room temp . You can use jam for sure. Hi Jennifer! Each layer would be about 1″ tall. Hi Hina! Should it be added in there or mixed with the rest of the dry ingredients? Hi Leo! Be sure not to fill them more than half full or so. Combine reserved juice, cherries, 1 cup sugar and cornstarch … I do have some plain liquor any suggestions on what I should do?. Children commented on how upclass the cake looks and how yummy. Check them at 15mins to see how they’re doing. Hi Ludivine! I do not recommend freezing. That gave it the final touch of wonderful. So happy you loved this one. . We are using scale like manual scale or digital scale to make sure the weight. I’m hoping to make this for my in laws bday but I’d have to travel with it (5 hours in the car). My husband agreed! Thanks. Hello, Very easy to follow and understand. . Place in strainer over a bowl to drain the syrup. So, if you are looking for black forest cake on the web, then order at Bakingo for a delightful experience. Recipe calls for whipping cream – but it is called a buttercream frosting, should I be using the buttermilk in the frosting and not the cake?! Thanks so much for all your tips and feedback. What can you do to make sure it doesn’t melt? It was a success at home ! I’m struggling to get my hands on any too! The chocolate bark is the star on this cake’s appearance. Then to replace the liquor, I did sugar, cherry purée, and brandy. Hiya may be a silly question but I just wondered whether you use the same cup measurer for each ingredient? Thank you so much! But if the cherry juice has sugar in it the syrup might be too sweet. BUY ME. I would use a light olive oil or some other kind of oil that doesn’t have a strong flavour. It was amazing & i love how detail your recipe is. Why not use our award-winning tablet and smartphone app? You can double it and bake in four 8″ pans if you have the space in your oven, but doing it twice might be safest. Thanks. It tasted perfect, except that my cake came out really fragile and crumbly. My whole family is loving it and will make it again for sure. Due to lockdown shortages I used kefir in stead of buttermilk, which did not cause any problems. Thanks for the feedback! Thank you for the recipe . The only difference is that I popped mine into the freezer for 20mins instead of the fridge for 30mins because I’m mega impatient. Delia's sponge also has the benefit of making the cake gluten-free, which pleases my coeliac friend no end. But you can give it a try! I’ll look for real cherries! I recommendations whipping 4 cups of whipping cream if you use a 9 inch pan. That would be totally fine. I did change one thing. Hey Olivia, Of course I was intrigued when I saw your beautiful cake on Pinterest. please help. Rita Amend's black forest gateau. But, when it’s your boyfriend and his dads favorite and they celebrate a joint birthday – you dont have a choice I guess! I got so many compliments! I look forward to either trying this with buttercream, or adding gelatin to the whipped cream for stabilization. Hi Sophia! I’m a newbie in baking and Liv’s recipe was quite simple to follow. That is high praise indeed! The feedback was ” this is the best moist authentic Black forest cake ever”. So happy you loved it . Hi can I use coconut oil in place of vegetable oil? Also, in this case, would I be able to incorporate the syrup? In my opinion, tempering isn’t necessary for these though. No, you need buttermilk for this recipe, but you can make your own at home! I used 250g for my cake and I link to the technique I used. Top little tangy still enjoyed. Thanks so much for your detailed notes Megan!! To help ensure your cake layers bake up nice and flat, see my. A little confused about the frosting. Florida heat is not friendly to most frostings. Store bought chocolate bars are tempered, but they lose their temper as soon as you melt them. Also, thank you for including the link to the high altitude baking. Forget glacé cherries and over-whipped cream: a proper Black Forest gateau is devilishly rich and elegantly boozy. Hi Sreekala! Thank you. From £24.95. Since I made it past fresh cherry season and canned pie filling and maraschinos are a desirable option for me I used frozen organic berries that I let thaw in a strainer. Used it as a filling but i think pairing it with your measurements or something went wrong.. Less time on convection, but cherries are unavailable, use the cherries! 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