BLACK FOREST GATEAU Recipe
Dark Chocolate Cake, Whipped Custard, Port Cherry Sauce
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Ingredients
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Cake
Whipped Custard
Port Cherry Sauce
Method
Cake Preparation
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add Boiling Water
Carefully stir in boiling water until the batter is smooth (the batter will be thin).
Bake
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cool
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Whipped Custard Preparation
Whip Cream
In a mixing bowl, beat the heavy cream until soft peaks form.
Add Sugar and Vanilla
Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
Port Cherry Sauce Preparation
Cook Cherries
In a saucepan, combine pitted cherries, port wine, and granulated sugar. Cook over medium heat until the mixture begins to bubble.
Thicken Sauce
In a small bowl, mix cornstarch with water until smooth. Stir this mixture into the cherry sauce and cook until thickened, about 2-3 minutes. Remove from heat.
Assembly
Layer the Cakes
Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped custard on top, then add the second layer of cake.
Top with Custard and Sauce
Spread remaining whipped custard on top of the cake and drizzle with port cherry sauce.
Serve
Slice and serve the Black Forest Gateau with additional cherry sauce if desired.
