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Jamie Oliver Black Forest Gateau

Jamie Oliver Black Forest Gateau
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Black Forest Gateau (also known as Schwarzwälder Kirschtorte) is a traditional German cake made of layered chocolate sponge filled with whipped cream, cherries, and often a hint of kirsch, a cherry-flavored liqueur. Jamie Oliver’s version brings all these elements together in a beautifully indulgent dessert that is both rich and refreshing.

Ingredients

Scale

For the Chocolate Sponge Cake

  • 175g (1 1/2 cups) All-Purpose Flour: Provides structure to the cake.
  • 50g (1/2 cup) Cocoa Powder: Adds rich chocolate flavor.
  • 1 tsp Baking Powder: Helps the cake rise.
  • 1/2 tsp Baking Soda: Adds lightness to the sponge.
  • 175g (3/4 cup) Caster Sugar: Sweetens the cake.
  • 175g (3/4 cup) Unsalted Butter (softened): Adds moisture and richness.
  • 3 Large Eggs: Provides structure and lift.
  • 150ml (2/3 cup) Milk: Keeps the sponge moist.
  • 1 tsp Vanilla Extract: Enhances the chocolate flavor.

For the Filling and Topping

  • 1 Jar of Morello Cherries in Syrup (about 350g, drained): Adds fruity sweetness.
  • 2–3 tbsp Kirsch (optional): Cherry liqueur for authentic flavor.
  • 400ml (1 2/3 cups) Double Cream: Whipped for filling and topping.
  • 2 tbsp Icing Sugar: Sweetens the cream.
  • Chocolate Shavings or Curls: For decoration.

Instructions

Step 1. Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans and line them with parchment paper.

Step 2. Sift Dry Ingredients

In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Add the caster sugar and stir to combine.

Step 3. Cream Butter and Sugar

In another bowl, beat the softened butter and caster sugar until light and fluffy, about 2-3 minutes.

Step 4. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk, and fold until just combined.

Step 6. Divide Batter and Bake

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, then bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.

Step 7. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8. Prepare the Cherries and Kirsch

Drain the cherries, reserving a few tablespoons of syrup. Place the cherries in a bowl, add the kirsch (if using), and let them soak while the cakes cool.

Step 9. Whip the Cream

In a mixing bowl, whip the double cream and icing sugar together until soft peaks form.

Step 10. Assemble the Black Forest Gateau

Place one cake layer on a serving plate. Brush the top with a bit of the reserved cherry syrup. Spread a layer of whipped cream over the cake and top with half of the soaked cherries. Place the second cake layer on top and brush with cherry syrup. Spread the remaining whipped cream on top and arrange the rest of the cherries.

Step 11. Decorate and Serve

Sprinkle chocolate shavings or curls on top of the cake for a beautiful finish. Slice and enjoy!

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-black-forest-gateau/