La Petite Cerise’s Black Forest Gâteau

Cake | February 27, 2016 | By

It is German, it is delicious. It has chocolate. And cherries – again! Might be a thing here!

It is also not your typical cake made by your granny, although it has basically the same recipes. I used a chocolate frosting to cover my mini cakes as the whipped cream turned into butter back then. I tried the cakes during last summer as it was cherry season but we had about 40°C. Classic Black Forest is with whipped cream, but the chocolate frosting makes it even more chocolaty (that’s not even a word I think, but I like it!).  lpc_blackforestheader


La Petite Cerise's Black Forest Gâteau
Traditional Black Forest Gâteau with a twist.
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Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Shortcrust Pastry
  1. 70g Brown Sugar
  2. 100g Butter at room temperature
  3. 200g All Purpose Flour
  4. 1 TeaspoonBaking Powder
  5. 1 Teaspoon Vanilla Flavour
The Cake
  1. 150g Dark Chocolate
  2. 75g Butter
  3. 6 Eggs
  4. 180g Light Brown Sugar
  5. 100g Flour Type 45 or Cream Plain Flour
  6. 50g Cornstarch
  7. 2 Teaspoons Baking Powder
  8. 2 Tablespoons Cocoa Powder
  9. 1 Pinch of Salt
The Filling
  1. ca.800g Cherries from the Jar
  2. 500ml Cherry Juice
  3. 5 Tablespoons Cornstarch
  4. 2 Tablespoons Brown Sugar
  5. 120ml Kirsch Liquor
  1. Chocolate Frosting or Whipped Cream (800ml)
  2. Chocolate Shards
  3. Fresh Cherries
  1. Combine all ingredients for your shortcrust pastry in a bowl and knead it properly until you have a smooth dough. The butter should be fully incorporated, so if you can still see lumps, continue kneading. Use a round baking tray (use butter to grease it) and spread your dough thinly in the tray up until the edges. Bake on 170°C until the pastry turns into a golden colour. Take it out of the oven and let it cool.
  2. Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, set it aside and let it cool.
  3. Beat the eggs with the sugar and salt using an electric mixer or a kitchen machine, until the mass has about doubled or nearly tripled its size and is really creamy. Sugar should be dissolved by then. Then pour in your chocolate-butter mixture. Use a wooden spoon now. When the mass is combined properly with the eggs, combine your cocoa powder, flour and cornstarch and sift about 1/4 of it over the mixing bowl. Fold in the dry ingredients gently with a wooden spoon, when you can see them mixed in properly, repeat that step another 3 times until all ingredients are combined. Make sure there are no lumps.
  4. Line your round cake mould with baking paper and pour in the batter. Bake the cake for around 35 minutes in a pre-heated oven at 180°C. Check after 30 to 35 minutes cake using a tooth pick by sticking it into the middle. If the cake is not done yet, your tooth pick will come out sticky.If it stays clean, your cake is done.
  5. Let it cool completely, then slice it twice horizontally so you have 3 equal tiers. Take your shortcrust pastry and gently douse it with some of the Kirsch liquor. Do the same with 2 of the cake tiers.
  6. Now strain the cherries from their juice. Mix the juice in a pot with the sugar and cornstarch as well as the rest of the Kirsch liquor. Avoid lumps, stir constantly, then heat it. When it's starting to cook, add the cherries and let it simmer until it turns into a compote. Let it cool a bit.
  7. Now comes the cake assembly! Your cake has already doused with some Kirsch, so you might want to put the cherry compote on those sides. Start with the shortcrust pastry. Put on a thin compote layer, put the first cake layer on top of it. You can now be a bit more generous with your cherries, but leave about half of it for the next layer. Let this one cool down a bit.
  8. In the meantime you start whipping up some cream until it is stiff. Spread a thin layer over the cooled cherries compote. Now add the next layer on top. Repeat adding the other half of the cherries. Put the last cake tier on top. You can now put it in the fridge for about 15 to 20 minutes.
  9. Use that time to create your chocolate shards. Simply use about 150 to 200g of dark chocolate, melt it on the stove. Pour it on a big sheet of baking paper and spread it thinly over that sheet (leave about 5cm free from the edges) and put a second one over it. Stroke it over with the hands and remove air bubbles that way. Make sure it is completely flat then roll it into a tight roulade. Move it to the freezer.
  10. Get your cake from the fridge and spread your whipped cream over it. Cover the sides and the top thoroughly so not cake is visible any longer. This takes quite some time, so be patient!
  11. If you think the cake is well-covered, get your chocolate from the freezer and gently unroll it when it is completely hardened. Otherwise, leave it a bit longer in the freezer and store the cake in the fridge while you are waiting. You will hear some crackling sounds when unrolling, this is fine. Now pick the biggest shards and arrange them around your cake sides. Style it like you love it the most - be creative.
  12. Top with the smaller shards and the fresh cherries.
  1. If you want to go the extra mile, you can temper the chocolate for your shards as they then hold their shape much better and get a beautiful shine. But be careful, it takes some practice, but there are lots of good guides all over the internet.
  2. Instead of the whipped cream you can use my recipe for the chocolate frosting available on this blog as well.
  3. No fresh cherries? Don't worry, the shards look good enough.
  4. If you are planning to create smaller gâteaux like those pictured, I will prepare the next blog post on how to use the left overs. 🙂
La Petite Cerise