In my No-Bake Black Forest Cheesecake I used Cherries in the filling of the Cheesecake, and drizzled jam and such on top. You could add Kirsch to the buttercream as well if you wanted, but I like that the buttercream is different to the cake. I used Double Cream in the buttercream to smooth it down into the best textured buttercream I’ve eaten in a long time, and it helps give it a creamy heavenly flavour. I decided to use a Vanilla Buttercream for my cake which immediately strays from the classic, but I didn’t want to have to store my cake in the fridge like if you use cream. I jazzed it up a little by using the Liquid from the Cherries in Kirsch jar to soak into the sponges to make it delicious Black Forest like and ohmydays it was so tasty! The Buttermilk in the sponge, mixed with the bicarbonate and other ingredients helps give it a deliciously light and moreish texture. It enhances the flavour of the chocolate, and it helps make it the perfect texture. It does use Coffee in the sponge but you can’t taste it! I get so many comments all of the time, but honestly, you cannot taste the coffee inside it. I went for using the same sponge as my Chocolate Fudge Cake because its just so damn delicious and perfect in my eyes. I will say from the beginning that this is my version and interpretation of a Black Forest Gateau, and I loooove it, but its not the most classic attempt ever. I have recently found my love for all things Black Forest with the help of my Black Forest Brownies and my No-Bake Black Forest Cheesecake, I thought it was about time to post a Cake Version. Please see my disclosure for more details!*Ī Three Layer, Chocolate and Kirsch Sponge, with Vanilla Buttercream, and all things Cherry and Chocolate. Decorate with fresh cherries, chocolate scrolls and a dusting of cocoa powder.*This post may contain affiliate links. Top with the final cake layer and spread over the remaining cream. Top with the next cake layer and repeat with another third of the cream and the remaining cherries. Spread one third over the bottom layer and cover with half the cherries. Lightly whip the cream with the icing sugar. Brush the hot syrup on to each layer of the cake - including the top - using all the liquid. Put the syrup into a pan and simmer to reduce by half. Drain the cherries, reserving 250ml (9fl oz) of the syrup. Carefully cut into three horizontally with a long serrated bread knife. When the cake is cold, trim the top to make a flat surface. Leave the gâteau in the tin for 10min, then turn out on to a wire rack to cool. Pour into the prepared tin and bake in the oven for 45-50min until a skewer comes out clean when inserted. Carefully fold in the rest of the egg whites, making sure there are no white blobs left. In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen. Put the egg yolks, sugar and 100ml (3½fl oz) cold water into a freestanding mixer and whisk for 8min until the mixture leaves a trail for 3sec.Īdd the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches. Sift the flour, cornflour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed. Line the base and sides of the tin with baking parchment. Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin. Preheat the oven to 180✬ (160✬ fan) mark 4.
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