Black forest gâteau recipe

Name: Black forest gâteau recipe
Total time: 75 min
Ingredients: For the chocolate sponge; 175g unsalted butter, softened; 200g golden caster sugar; 3 medium free-range eggs; 1 tsp vanilla paste; 100g dark chocolate, melted; 200g self-raising flour; 2 tbsp cocoa powder, plus extra to dust; ½ tsp bicarbonate of soda; 150g soured cream; For the buttercream icing; 125g unsalted butter, softened; 250g icing sugar, sifted; 50g soured cream; 1 tsp vanilla extract; For the shards and filling; 300g dark chocolate, melted; 150ml double cream; 2 tbsp icing sugar; 370g jar cherries in kirsch, drained, kirsch reserved (we used Opies); You’ll also need…; 2 x 18cm loose-bottomed cake tins, lined with compostable baking paper liner and sides greased; compostable baking paper to make the chocolate shards

www.deliciousmagazine.co.uk

Layers of chocolate sponge, cream and boozy kirsch cherries provide the building blocks for this classic black forest gateau.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

For the chocolate sponge
175g unsalted butter, softened
200g golden caster sugar
3 medium free-range eggs
1 tsp vanilla paste
100g dark chocolate, melted
200g self-raising flour
2 tbsp cocoa powder, plus extra to dust
½ tsp bicarbonate of soda
150g soured cream
For the buttercream icing
125g unsalted butter, softened
250g icing sugar, sifted
50g soured cream
1 tsp vanilla extract
For the shards and filling
300g dark chocolate, melted
150ml double cream
2 tbsp icing sugar
370g jar cherries in kirsch, drained, kirsch reserved (we used Opies)
You’ll also need…
2 x 18cm loose-bottomed cake tins, lined with compostable baking paper liner and sides greased; compostable baking paper to make the chocolate shards