black forest gateau

May 20, 2007 at 3:21 pm | Posted in Birthdays, Cakes, Chocolate, Fruit | 18 Comments

tonight we are having a birthday dinner for the may babies in my family – the brother, sister and uncle, so i decided to make a black forest cake – the uncle’s favourite.

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i made a slight mistake of using too big a tin, so the cake didn’t achieve its intended height. i always seem to have a problem with that. when i whined to the boy, he urged me to practise on whole cakes. :p

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the chocolate sponge looked promising, it was sufficiently moist. let’s hope the taste will be alright.

recipe for the sponge:

4 eggs
110g caster sugar
60g melted butter, cooled
85g plain flour, sifted
30g cocoa powder, sifted

for decoration:

pitted dark sweet cherries
chocolate shavings
whipping cream, whipped

1. line base of 20cm cake tin with greased greaseproof paper. grease the sides with margarine and dust with a little flour. tip out any excess.

2. in a bowl of an electric mixer, whisk eggs and sugar until very light and fluffy, about 5 minutes. the mixture is ready when it leaves a ribbon trail when the whisk is lifted. whisk in butter quickly. if you do this too slowly, the cake will collapse.

3. fold in sifted flour and cocoa powder with a large metal spoon. pour into prepared pan. tap pan lightly on table top to break large air bubbles. bake in preheated 170 degrees celsius oven for 35-40 minutes. leave to cool in tin for 10 minutes before turning out onto a wire rack to cool completely.

4. split cake into thin rounds and sandwich the layers with whipped cream and cherries. decorate top as desired.

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18 Comments »

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  1. i think everything of yours always look promising. heh

  2. oh wow. it looks way better than most cakes i’ve seen selling at bakeries. it must have tasted divine.

    just out of curiosity and this must seem like a dumb question, is whipped cream easier to work with than buttercream? i suck big time at piping the latter =)

  3. stella: no, i still have a lot of room for improvement!

    coffeesnob: well the sponge was a weee bit on the dry side. but it was well-received on the whole. 🙂 hmm whipped cream is easier to work with i think… but you it needs to be refrigerated, so it’s not good for transporting.

  4. ooops typo. “but it needs…” no “you.” sorry. :p

  5. wow!

    now that’s one thing i’m afraid of. whole cakes AND decorations.

    great job, miss!

  6. mayaa!!!

    wait, this cake is not food for transporting isit? like 10-15 mins by bus pun can cair ke??? im thinking of making black forest cake next weekend….hmmmmm

  7. eeee not *good*…bukan not *food* ahahahaha 🙂

  8. ashie: 10-15 minutes gitu bole la! hehe. just make sure it’s refrigerated enough. 🙂 jgn kasi kat luar lama2 je.

  9. Hi Maya, another yummylicious cake as usual! Might try it after I gather enuff courage to bake another sponge cake… so far have failed in all my attempts. My sponge cakes turned out flat about 1″ or less in height with heavy bottom. Very sure nothing’s wrong with the recipes; it’s just that I’m not skillful enuff lol! How long did you need to whip the cream, must it be stiff when it’s done?

  10. cindy: i sorta suck at sponge cakes too, still need a lot of practice. yes, the cream should be stiff. 🙂

  11. faizah: eh missed yr comment. i still have a phobia of it la. hehe. see you on sat! *winks*

  12. hey maya!

    do u use non dairy or dairy whipping cream? XD

  13. hi amrita, i used the non-dairy kind. 🙂

  14. drool.looks so sedap.

  15. THAT LOOKS SO … !@#$%^&*(
    hahahahaha
    UNDESCRIABLE.

  16. Kak Maya…
    Thanks for baking me the cake :))
    Love it LOADS!!

  17. hazz: bole la, tak sedap gilaaa mana. heh.

    dayah: hehehe ok laaa still can improve a lot.

    mastura: no problem girl! 😀

  18. Thanks for sharing the recipe maya 😉


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