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Food/recipes

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Original poster

How do I turn a basic chocolate cake into a Black Forest Gateaux?

14 replies

SlightlyMadSanta · 03/12/2006 21:19

I have a supurbly rich and light choc cake recipe which I usually fill & top with choc frosting, but fancy a change.

How do I turn it into a Black Forest easily?

Do I have to use fresh cream? I want to make on a Sunday to take to work for Monday lunchtime buffet.

OP posts:

colditz · 03/12/2006 21:21

cream and black cherries i think.

JackieNoHoHo · 03/12/2006 21:21

I suspect it ought to be fresh cream, and black cherries, and dribble some Kirsch over the sponge. But I'm sure you can adapt all of these in various ways, and it would be lovely anyway.

Lilymaid · 03/12/2006 21:22

Morello cherries, fresh cream (yes you must have that) and chocolate shavings.

Twiglett · 03/12/2006 21:23

surely a black forest needs alcohol?

JackieNoHoHo · 03/12/2006 21:24

Yes - Kirsch, I think.

LemonTart · 03/12/2006 21:25

Jar of morello cherry jam, punnet of fresh chopped cherries, fresh cream and dark choc curls. Splash of kirsch or other cherry liquer (even Baileys TBH) as an optional "boost".

Dampen sponge with alcohol if using, spread the jam over the top of the lower half, spread the cream on top and then cherries. Decorate the top with more cream, cherries and choc swirls.

DumbledoresGirl · 03/12/2006 21:25

Definitely infuse (is that the right word?) cooked sponge with kirsch and sandwich together with morello cherries and fresh whipped cream, and similar on top (chocolate shavings on cream?)

Then let me know where to be and when and I will be there!

kikidee · 03/12/2006 21:26

I made this in July for my dad's birthday and got various recipes from the internet. I didn't use Kirsch as I didn't have it but it did involve a lot of tinned cherries in syrup and several layers of chocolate sponge. BBC website was a good source for recipes.

LemonTart · 03/12/2006 21:26

On the top I swirl around a thin layer of cream all over, then pipe blobs all round the edge, each blob with a cherry in the top and the choc shavings all over the centre. Very kitch but totally in keeping with this gorgeous cake

Skribble · 03/12/2006 21:31

AWT version

Original poster

SlightlyMadSanta · 03/12/2006 21:33

Thanks for the replies. Don't like the idea of leaving fresh cream hang around at room temp overnight. Either I have to find a substitute or get up early in the morning & hope I don't bodge it (never whipped cream before

OP posts:

PrettyCandlesAndTinselToo · 03/12/2006 21:51

Cream whips better if it's cold from the fridge - put your mixing bowl and whisk in the fridge to chill as well before you whip the cream.

If you drizzle plenty of liqueuer onto the sponge so it won't dry out, I don't see why you should't make the BFG and keep it in the fridge overnight. It'll have plenty of time to come to room temperature on Monday morning.

treacletart · 03/12/2006 22:00

Maybe you could try the Heston Blumentahl version ?

deaconblue · 04/12/2006 14:01

Was just about to post the same treacletart - anyone fancy hoovering a pile of melted chocolate??? WHY didn't he just buy an Aero?

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