How to Make Black Forest Gateau - Baked In's December 2021 Baking Club box

This chocolatey classic is the perfect centrepiece for your festive table!

Three tiers of rich chocolate sponge are sandwiched with whipped cream, a sweet and sticky homemade cherry jam and a velvety chocolate ganache. Topped with cream rippled with cherry jam, a sprinkle of dark chocolate curls and a snowy dusting of icing sugar.

If that wasn’t tempting enough, you could even add a boozy twist by stirring Kirsch liqueur into the jam - a real treat for the grown-ups this Christmas!

IN THE KIT
Bag 1: 200g caster sugar
Bag 2: 200g self raising flour, 30g cocoa powder, 1 tsp baking powder, a pinch of salt, a pinch of Madagascan vanilla
Bag 3: 75g granulated sugar
Bag 4: 30g dark chocolate chips
Bag 5: 35g icing sugar
Bag 6: 10g dark chocolate curls
Bag 7: 10g icing sugar

3 x baking paper circles
1 x testing skewer

YOU WILL NEED
200g unsalted butter (softened), plus extra for greasing
4 medium eggs
2 tbsp (30ml) milk
300g frozen cherries or 400g fresh cherries, pitted and roughly chopped
300ml double cream (40ml + 260ml)

METHOD
00:00 - INTRO
00:09 - STEP 1
00:18 - STEP 2
00:53 - STEP 3
01:15 - STEP 4
01:44 - STEP 5
02:00 - STEP 6
02:40 - STEP 7
02:54 - STEP 8

JOIN THE BAKED IN FAMILY

[pyewacket]

Holy moly! Can’t wait to make this! 😍😋

[rachelriley]

This cake was a hit at my house. @bakedin when are you going to get this kit back in stock ?

[kimiasalehzadeh]

I used bailey's extra thick cream instead, it was devine. Thanks baked in