Black Forest Gateau

• Produce

  • 500 g Cherries, whole pitted
  • 1 Cherries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 1/2 cups Castor sugar
  • 100 g Dark chocolate
  • 3/4 cup Dutch processed cocoa, powder
  • 6 tbsp Icing sugar
  • 1 Icing sugar
  • 2 1/2 cups Plain flour
  • 1 Pinch Salt

• Dairy

  • 1/2 cup Butter
  • 500 g Mascarpone cheese
  • 1 1/3 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Kirsch liqueur

• Liquids

  • 3/4 cup Water

• Other

  • ⅔ cup + 3 tablespoons cup thickened (heavy cream

Found on butterandbrioche.com

Description

Ingredients

• 2 ½ cups (360 g) plain flour
• ⅔ cup + 3 tbsp (40 g ) dutch processed cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• Pinch of salt
• 2 cups (450 g) caster sugar
• 2 large eggs, at room temperature
• 1⅓ cup sour cream, at room temperature
• ½ cup (100 g / one stick) butter, melted
• ⅔ cup + 3 tbsp boiling water
• 500 g (16 oz) whole cherries, pitted
• ½ cup kirsch liqueur
• ½ cup caster sugar
• 100 g (3.5 oz) dark chocolate
• ½ cup thickened (heavy) cream
• 500 g (17.5 oz) mascarpone cheese
• 6-8 tablespoons icing sugar
• ⅔ cup + 3 tablespoons cup thickened (heavy) cream
• Fresh cherries, raspberries, blueberries and red currants
• Icing sugar for sprinkling

Directions

• Heat an oven to 180 C (350 F). Grease and line three 18 cm (7 inch) cake pans.
• In a large bowl, sift together the flour, cocoa, baking powder, soda and salt. Stir to combine.
• Add the sugar, eggs, sour cream, butter and hot water. Stir gently until the batter is uniform and smooth.
• Divide between the three prepared cake pans (the mixture should weigh a little over 1.2kg (42.3 oz) so roughly 400 g (14 oz) in each pan).
• Bake for 25-30 minutes then let the cakes cool in their pans for 10 minutes before inverting onto a cooling rack. Let the cakes cool completely before levelling any domed tops and assembling.
• Place the pitted cherries in a saucepan with kirsch and sugar. Bring to a light boil and then reduce temperature and simmer for 10 minutes, stirring carefully often, until the cherries have softened but are not reduced to mush.
• Strain the mixture, placing the cherries in one bowl and reserved syrup in another.
• Use the left over syrup to brush over the cooling cakes.
• Roughly chop the chocolate and place in a bowl.
• Bring the cream to a light simmer in a saucepan. Once at a simmer, pour the mixture over the chocolate. Leave for 2 minutes, and then stir until smooth and thick. Leave to cool completely at room temperature.
• Beat the mascarpone and icing sugar until creamy. Add the cream and whip until thickened and spreadable, being carefully not to over whip and split the mixture.
• Place the first cake layer on a serving platter or cake stand. Spread a thick layer of the mascarpone cream frosting on-top. Place half of the kirsch macerated cherries over the frosting and gently press in to indent.
• Place the second cake layer over the first and repeat the layering process as before.
• Top with the third and last cake layer. Spread a thick layer of ganache over the top. Decorate with fresh fruits and icing sugar. Before serving, set in a refrigerator for 15 minutes for an easier cut.