Shane cooks

Individual Black Forest Gateau

Individual Black Forest Gateau
Preparation time:
60 minutes
Cooking time:
30 minutes

This is Shane’s gourmet take on this retro classic. The fresh cherries, chocolatey sponge and delicious buttercream are sure to go down a storm with your guests. Who says that gateau can’t be gourmet!

  • Ingredients

    For the cherry jam
    • 150g fresh cherries, pitted
    • 100g caster sugar
    For the sponge:
    • 225g soft butter
    • 225g caster sugar
    • 4 medium eggs
    • 220g self-raising flour
    • 2 tsp baking powder
    • 50g unsweetened cocoa powder
    For the buttercream:
    • 400g soft butter
    • 300g icing sugar
    • 70g unsweetened cocoa powder
    • dash of vanilla extract
    For the garnish:
    • 150g grated chocolate or sprinkles
    • 250ml whipped cream
    • 7 whole cherries
    • Edible gold leaf (optional)
  • Method

    For the cherry jam:
    • put the pitted cherries and sugar into a saucepan and place over a low heat until the sugar dissolves.
    • At this point turn up the heat and cook for 10minutes until a jammy consistency is reached. You can use a Kenwood hand blender to blitz for a smooth jam.
    • Set aside at room temperature until needed. If you are tight on time, you can use store-bought cherry jam.
    For the sponges:
    • Preheat your oven to 180C/160C fan.
    • Line the base of 2 x 9” loose bottom cake tins with parchment paper and grease and dust the base and sides.
    • Into your Kenwood mixer bowl, place all the ingredients and using the K Beater attachment, mix all the ingredients together until smooth.
    • Spoon this batter between the two prepared tins and place in the preheated oven and bake for 20-25minuntes.
    • Once baked, remove and allow to rest in the tin for a few minutes before removing on to a wire rack to cool completely.
    • Once cold, take a 6cm/2.5 inch round cutter and cut 11 circles from each sponge (22 in total) and set aside.
    • Keep the trimmings to nibble on or freeze them down to use at a later stage-they're delicious in a trifle
    For the buttercream:
    • In the bowl of your Kenwood mixer fitted with the K Beater, cream all the ingredients together for 5 minutes until smooth.
    • Place the buttercream into a piping bag fitted with a small round piping nozzle.
    To assemble:
    • Each individual cake will have 3 discs so you will need 21 discs in total to make 7 cakes.
    • Pipe a circle of buttercream on the base sponge disc and spoon some jam in the centre, place another sponge disc on top and pipe a circle of buttercream on top and spoon some jam into the centre and finally add the final sponge disc on top.
    • Repeat this process until you have 7 individual cakes.
    • Place these in the fridge for 30 minutes to firm up.
    • Once firm, cover the outside of each sponge with buttercream and while the buttercream is still soft, roll the sponge in the grated chocolate or sprinkles.
    • Place back into the fridge until needed
    To serve:
    • Remove the cakes from the fridge 30 minutes before you wish to eat.
    • Pipe a rosette of fresh cream on top and finish with a gold leaf cherry for the extra touch of class.
    • Enjoy!

Made with these products

More by Shane Smith