Jamie Oliver Black Forest Gateau is made with butter, dark chocolate, milk, self-raising flour, sugar, cocoa powder, eggs, Greek yogurt, double cream, Kirsch (or cherry juice), icing sugar, cherry jam, and fresh cherries. This rich Black Forest Gateau recipe makes a fancy dessert that takes about 2 hours to make and serves up to 12 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cinnamon Rolls
- Jamie Oliver Rhubarb Upside-down Cake Recipe
- Jamie Oliver Yoghurt Panna Cotta Recipe
🤎 Why You’ll Love This Black Forest Gateau Recipe:
- Tastes Amazing: The dark chocolate, creamy ganache, and fresh cherries make a delicious and rich dessert.
- Looks Beautiful: This cake looks great with its layers and cherries on top, perfect for special events.
- Easy to Make: The recipe has simple steps that are easy to follow, even for beginners.
- Can Be Changed Easily: You can use cherry juice instead of Kirsch or add more cherries to suit your taste.
🍫 Jamie Oliver Black Forest Gateau Ingredients
For The Sponge:
- 185g unsalted butter, plus extra for greasing
- 140g dark chocolate
- 120ml milk
- Pinch of salt
- 140g self-raising flour
- 240g caster sugar
- 1 tbsp cocoa powder
- 3 large eggs
- 80g Greek yogurt
For The Filling And Topping:
- 480ml double cream, divided
- 2-3 tsp Kirsch de Cuisine Liquor (or cherry juice)
- 40g dark chocolate (plus extra to shave on top)
- 2 tbsp icing sugar
- 5-6 tbsp black cherry jam
- 1 small punnet of fresh cherries
🎂 How To Make Jamie Oliver Black Forest Gateau
- Prepare the Oven and Pans: Preheat your oven to 150°C (300°F). Grease and line the bottoms of two 23-centimeter (9-inch) round cake tins with parchment paper.
- Make The Chocolate Mixture: In a small saucepan, melt the chocolate with the milk, butter, and a pinch of salt over low heat. Stir until smooth, then take it off the heat and let it cool.
- Mix the Dry and Wet Ingredients: In a large bowl, mix the flour, sugar, and cocoa powder. Beat in the eggs one at a time, mixing well after each addition. Stir the yogurt into the cooled chocolate mixture, then add it to the egg mixture. Mix until everything is well combined.
- Bake The Cakes: Divide the batter evenly between the two prepared cake tins. Bake for 60 to 70 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare The Ganache: In a small pan, heat 240ml of cream with the Kirsch (or cherry juice) over medium heat until it starts to simmer. Add the chocolate and whisk until smooth and creamy.
- Prepare The Whipped Cream: In a large bowl, beat the remaining 240ml of cream with the icing sugar until soft peaks form. Chill until needed.
- Assemble the Cake: Spread a few tablespoons of cherry jam over the base sponge. Top with the chocolate ganache and half of the whipped cream. Place the second sponge on top. Pipe or spread the remaining whipped cream over the top. Garnish with shaved chocolate and fresh cherries.
- Chill and Serve: Chill the cake in the fridge until ready to serve. Enjoy!
💭 Recipe Tips
- Room Temperature Ingredients: Make sure the butter, eggs, and yogurt are at room temperature before you start. This makes mixing easier.
- Even Batter: Pour the batter evenly into the cake tins. This helps the cakes bake evenly.
- Cool the Cakes: Let the cakes cool completely before adding the filling and topping. This stops the cream and ganache from melting.
- Chill the Cake: After putting the cake together, chill it in the fridge. This makes the flavors better and the cake easier to cut.
🍨 What To Serve With Black Forest Gateau?
Black Forest Gateau goes well with vanilla ice cream, whipped cream, coffee, and fresh berries. It also can be served with cherry liqueur, tea, chocolate sauce, and sorbet for a tasty dessert.
🎚 How To Store Leftovers Black Forest Gateau?
- Refrigerate: Store the cake in an airtight container in the fridge for up to 3 days. Make sure to cover it well to prevent it from drying out.
- Freeze: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I Use Plain Flour Instead Of Self-raising Flour?
Yes, just add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of plain flour.
What Can I Use If I Don’t Have Kirsch?
You can use cherry juice or another cherry-flavored liqueur instead.
How Do I Know If The Cake Is Done?
The cake is done when a skewer or toothpick comes out clean from the center. If it has wet crumbs, bake it for a few more minutes.
Can I Make This Cake Ahead Of Time?
Yes, you can make it a day before. Keep it in the fridge and add the cherries and any final touches before serving.
How Do I Shave Chocolate For The Top?
Use a vegetable peeler or sharp knife to shave thin pieces from a block of chocolate. You can also grate it for smaller pieces.
Try More Jamie Oliver Recipes:
Jamie Oliver Black Forest Gateau Nutrition Facts
- Calories 539
- Total Fat 33g
- Saturated Fat 15g
- Trans Fat 1g
- Cholesterol 115mg
- Sodium 339mg
- Potassium 226mg
- Total Carbohydrates 54g
- Dietary Fiber 2.7g
- Sugars 29g
- Protein 8g
Jamie Oliver Black Forest Gateau Recipe
Description
Jamie Oliver Black Forest Gateau is made with butter, dark chocolate, milk, self-raising flour, sugar, cocoa powder, eggs, Greek yogurt, double cream, Kirsch (or cherry juice), icing sugar, cherry jam, and fresh cherries. This rich Black Forest Gateau recipe makes a fancy dessert that takes about 2 hours to make and serves up to 12 people.
Ingredients
For The Sponge:
For The Filling And Topping:
Instructions
- Prepare the Oven and Pans: Preheat your oven to 150°C (300°F). Grease and line the bottoms of two 23-centimeter (9-inch) round cake tins with parchment paper.
- Make The Chocolate Mixture: In a small saucepan, melt the chocolate with the milk, butter, and a pinch of salt over low heat. Stir until smooth, then take it off the heat and let it cool.
- Mix the Dry and Wet Ingredients: In a large bowl, mix the flour, sugar, and cocoa powder. Beat in the eggs one at a time, mixing well after each addition. Stir the yogurt into the cooled chocolate mixture, then add it to the egg mixture. Mix until everything is well combined.
- Bake The Cakes: Divide the batter evenly between the two prepared cake tins. Bake for 60 to 70 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare The Ganache: In a small pan, heat 240ml of cream with the Kirsch (or cherry juice) over medium heat until it starts to simmer. Add the chocolate and whisk until smooth and creamy.
- Prepare The Whipped Cream: In a large bowl, beat the remaining 240ml of cream with the icing sugar until soft peaks form. Chill until needed.
- Assemble the Cake: Spread a few tablespoons of cherry jam over the base sponge. Top with the chocolate ganache and half of the whipped cream. Place the second sponge on top. Pipe or spread the remaining whipped cream over the top. Garnish with shaved chocolate and fresh cherries.
- Chill and Serve: Chill the cake in the fridge until ready to serve. Enjoy!
Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and yogurt are at room temperature before you start. This makes mixing easier.
- Even Batter: Pour the batter evenly into the cake tins. This helps the cakes bake evenly.
- Cool the Cakes: Let the cakes cool completely before adding the filling and topping. This stops the cream and ganache from melting.
- Chill the Cake: After putting the cake together, chill it in the fridge. This makes the flavors better and the cake easier to cut.
Jamie Oliver Black Forest Gateau Recipe