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Black Forest Cherry and Gooseberry Cake

Black forest

 

Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally “Black Forest cherry torte”) is one of my favourite cakes.

I have been making it since I was single. When I first started making this cake, I didn’t have a recipe but I tried to recreate it as it was the “gateau” we loved eating when we went out to the cafes.

black forest cut

At the beginning I started making it with ready made sponge cake, ready made custard powder cream and ready made whipped cream and canned cherries.

As the years passed I finally learned to make everything from scratch and I wouldn’t eat black forest from a box again, even if they gave it away for free.

Special occasions call for special cakes and as I am celebrating my 1st blogoversary, I would like to share with you this favourite cake of mine.

The sponge cake may seem a little bit difficult for beginners but I have explained a few techniques in a previous post, which if you follow, I think it will literally be a “piece of cake” for you.

To make the jelly, the ratio is for 1/2 litre syrup you will need 6 gelatine sheets.   See a similar recipe here.

collage black forest

Black Forest Cherry and Gooseberry Cake

Ingredients:

For the Sour Cherry Jelly:

Ingredients:

  • 250 grams sour cherries (or regular cherries), pitted
  • 1 cup cane sugar
  • 1/4 cup gooseberry liqueur
  • 1 tbsp lemon juice
  • 1 gelatine sheet (for about 85 ml syrup)

Directions:

  1. Put sugar, lemon juice and gooseberry liqueur in a non stick frying pan.
  2. Put them on the heat, stir to dissolve sugar and then add the cherries.
  3. Simmer for five minutes, mixing and trying not to break the cherries.
  4. Meantime, put the gelatine leaf in a bowl and cover with water.  Let is soften for five minutes.

CAKE ASSEMBLY:

  1. Cut the cake in the middle to make two layers.
  2. Drain the cherries and wet the sponge with a few spoonfuls of cherry syrup.
  3. Put the syrup back on the heat and when it boils, mix in the gelatine.  Remove from the heat and let it cool.
  4. Place the first sponge layer on a cake plate. Place the spring form (only round part) on top of the sponge and spread half of the whipped cream.  Add some of the cherries.  Put the remaining cherries back in the syrup.
  5. Place the second layer on top and refrigerate until the cream sets.
  6. Remove the spring form and cover the sides and top of the cake with whipped cream.  Refrigerate until the cherries start jelling. 
  7. Add some chocolate shavings and add the cherries on top.
  8. Refrigerate until it sets.

Note:  To make chocolate shavings from a chocolate bar, shave (at room temperature) with a vegetable peeler or use a box grater. 

 

I am submitting this recipe to Vani, of Illatharasi, who is hosting the event A Fruit a Month, Gooseberry. Unfortunately since I cannot get any gooseberries in Athens, in any form, fresh, canned or dried, I have a lovely gooseberry liqueur, which I have used in my recipe.

Black Forest

 

Other relevant recipes:

Mascarpone Cream Cheese Black Forest 

White Chocolate, Cream Cheese and Cherry and Pastelli Cake

Cherry Compote Torte

 

Kopiaste and Kali Orexi!

signature Ivy

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29 Responses

  1. Wow Ivy, this definitely calls for a 3-day celebration, congrats on your first year and keep these yummy recipes coming!
    Your Blackforest cake looks like there’s no way I could stop at only one slice 😀

  2. Oh, I forgot to tell you about the cards. I couldn’t take a good look at them because they closed my browser (Firefox) for some reason so I had to use another browser I have (Opera) in order to be able to read you fab recipe (Opera doesn’t display them at all so they didn’t shut it off).

  3. Ivy

    Thanks Lore for your wishes and telling me about the cards. That’s why I still have links to the recipes I have already posted.

    Shall wait and see what others have to say as well.

  4. giz

    Happy Happy Ivy!!! A great achievement.
    Wowzer – what a cake – where were you when we needed some baking expertise?

  5. Ivy

    Thanks Giz. I wouldn’t call myself a baking expert (I am still afraid to join the Daring Bakers 😛 ) but a few things I have learned to make the difficult way (by experimenting) and wish to share with others.

  6. Congratulations on reaching this milestone Ivy,your cake looks awesome,absolutely perfect…

  7. Ivy

    Thanks Usha.

  8. Black Forest cake has always been one of my favourites. It is the perfect cake for your blogversary. Congratulations sis!!!!!!!My parents grew gooseberries in their back gardens. It was always our task to pick them…they have HUGE thorns…so I do not have happy memories of this berry but they sure taste great:D

  9. Ben

    Unbelievable! Our blogs could be twins :-p LOL Congratulations on your blogoversary and I hope it has a long life. I love black forest cake and your recipe sounds just delicious. I also think your food event is amazing. I will have to make some pie for it 🙂 By the way, spanakopita is my favorite Greek pie.

  10. Ivy

    Thanks Ben. 😛 Twins aah? So next year we can celebrate together:)

  11. Ivy

    Val, thanks. I think that Mother nature has put thorns for a reason on everything beautiful. My guess is to protect them.

  12. Aaahh! Who doesn’t love Black Forrest gateau? Thanks for the deatailed instructions Ivy.

  13. Hey there Ivy…congrats on your blogversary! It’s wonderful to know that so many of us began blogging around the same time. I always thought I was too new & the only one who just turned one! Great cake…what a fab celebration. Just did a post for you with a fruit/apricot chutney! Take care girl!!

  14. Ivy

    Thanks Peter.

    Thanks Deeba, but it seems that most of us are newbies, rushing over to your blog.

  15. Ivy congratulations! And what a great way to celebrate but with this gorgeous looking cake.

    Maria
    x

  16. Ivy

    Thanks Maria.

  17. Happy Blogoversary Ivy!!!! 🙂

    What a great way to celebrate with a torte like this! Delicious!

  18. Ivy congratulations on your 1st blogoversary!! Black Forest gateau still remains one of my favourite cakes – chocolate, cherries, kirsch and cream just perfect and your cake looks gorgeous!!

    Rosie x

  19. Ivy

    Thanks Jenn and Rosie.

  20. This looks fantastic Ivy. I have never seen gooseberry liquer before, but I think it would be wonderful in this cake. I would like to make this for a special occasion.

  21. Ivy

    Cake thanks. I am sure your colleagues will love it.

  22. HAPPY BLOGGIVERSARY sweetie pie!!!!!!!!! He, he, I had to say that seeing that you are sweet and that you are offering us your pie! Please, hand me two plates: one for my daughter and one for me, will you?

    I hope to see many many many more to come!!!!! Smuack!

  23. mmm, dessert! You can’t go wrong with a black forest cake, this looks delicious.

  24. Congrats on the first year, and here’s to many more!

    I’ve never tried gooseberry in any form before (liquer included), but I love the sound of this cake–it sounds delicious!

  25. Ivy

    Thanks Mike.

  26. Sorry for late reply Ivy.

    My hearty wishes for the first BLOGOVERSARY:) Perfect recipe for the celebration. Never tried gooseberries in cakes, but it looks yummy:)

    Thank u so much for participating in the event, you are the first person to send the entry:)

  27. Happy “Blog birthday” wishes, Ivy.
    The black forest cake looks good. I made one last week and the most difficult part was to get the chocolate shavings onto the side of the cake! Any ideas to make this easy?

  28. Ivy

    Thanks Vani, hope you’ll have a lot of entries for your event.

    Thank you as well Aparna. I do not have any technique but to lift the plate up a little and sprinkle some on it.

  29. Happy blogiversary, Ivy! Black forest cake is one of my favorites. I just love the combo of chocolate and cherries. I’ve never tried making one myself, though. I will have to give it a go.