The process will leave your kitchen dusted in a sheet of cocoa powder, flour and icing sugar and stained with enough cherry juice to look like a (delicious) crime scene… but it also leaves you with a decadently rich, boozy and berry filled Black Forest Gateau, which is a justifiable reason alone. This Black Forest Gateau is simple to create, yet an undertaking at the same time - each component is easy but undivided care and attention to each element is needed. The remaining kirsch syrup is then gently brushed over the cooling cakes to add an extra layer of flavour and moisture. The boozy cherries are then drained and nestled into the mascarpone cream, where their sweet juices sweetly seep into the fluffy frosting. With that in mind, fresh cherries are pitted and macerated in kirsch and sugar, until they have grown fat, soaking up all the flavour. This Black Forest Gateau is definitely heavy on the kirsch liqueur, as it so rightfully should be– as it’s traditionally close to illegality in Germany to call a cake a ‘Black Forest’ if it doesn’t contain even a smidgen of kirsch. It consists of three dense, rich and surprisingly not too sweet layers of dark chocolate cake that are drenched in kirsch syrup, topped with macerated kirsch cherries, a fluffy mascarpone cream frosting, and a dark chocolate ganache… and then finally decorated with an abundant load of fresh fruits and a sprinkling of icing sugar. Being the first cake for Christmas, this Black Forest Gateau was required to be a super decadent affair that demanded an audience. This Black Forest Gateau is the first cake created for the festive period, and one, I’m sure, will be making multiple appearances on my table this season. Mostly because they make me feel powerful and victorious, like an apron-clad culinary soldier, placed in a flour filled battlefield – armed and ready for a challenge… well that, and I like to indulge in a slice of home-made cake often (much like the overwhelming majority of people I know, which does make me wildly popular).
So this weekend, as has become the tradition, saw the need to bake a cake.
Life, I feel, is too short not to eat it on a regular basis. Barely, a week can pass without the baking of a cake in our house.
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