Black forest gâteau recipe | delicious. Magazine

Name: Black forest gâteau recipe | delicious. Magazine
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

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

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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