Black Forest Gateau (The BFG)

Black Forest Gateau

I’ve been working REALLY hard on getting my buttercream perfectly smooth – it’s gotta be as smooth as The Fonz.  You know what I’m talking about…
There’s something about a satin finish to that icing application that makes you feel smug about buttercream.  Maybe it’s something only obsessive bakers get? It’s like achieving Olympic gold in the Dressage (which incidentally, I forgot to watch this afternoon as I was up to my elbows in buttercream and chocolate shavings!)  I am still getting flaws, but I’m getting better.  Tips?
* Always crumb coat first, then refrigerate for 30 minutes.
* Use a nice, firm side scraper.
* On the second coat, don’t be scared of layering on that cream THICK.  It’s going to come off anyway…
* When scraping around, try to make one whole turn.
* Keep the palette knife nice and hot (using hot water) when bringing in the top – it’ll get you a beautiful finish.
I wanted to use a traditional recipe for the BFG – after all, it should be cream, shouldn’t it?  And if any of you have read my Victoria Sponge recipe, you’ll see I’m a stickler for keeping to traditional recipes.  In fact, I’m a bit freaky about it.  Oh dear.
However, this cake was about style and about practising techniques.  It needed to be butter-creamed so I had to sacrifice tradition for technique.  It seems to have worked.
It looks the part.
The proof is in the eating…

The BFG (Taken from ‘The Hairy Bikers’) (I made a deep 6″, this recipe is for an 8″)
The Cakey Bit…..
225g/8oz butter, softened, plus extra for greasing
225g/8oz caster sugar
160g/5½oz self-raising flour
65g/2¼oz cocoa powder
½ tsp baking powder
4 medium eggs
Chocolate chips

* Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 8″  sandwich tins (or 6″ for a deeper cake) and line the bases with baking parchment. I always butter the edges of the tin and lightly flour too.
* Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. If you do not have a food processor, use a hand-held whisk or brute strength!  Scrape down a couple of times to make sure the mixture is well blended.
* Add chocolate chips and fold through.
* Divide the batter between the cake tins and level it out with a spatula.
* Bake for 22–25 minutes or until the cakes are risen and just beginning to shrink away from the sides of the tins. They should be springy to the touch and a skewer inserted should come out clean.  Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool.
* Make the buttercream…
375 g butter (unsalted)
750 g icing sugar (confectioner’s sugar)

* Beat the butter until smooth and pale, then add the icing sugar. Then beat the living hell out of it until smooth, creamy and fluffy.

* Split the cake and pipe a ring of buttercream around the edges.
* Fill the middle with delicious cherry conserve or fresh pitted cherries.  (Soak them in cherry brandy or kirsch for an even more indulgent dessert!)
* Pipe buttercream all around the cake now, then place the top half back on.
* Crumb coat and chill for 30 minutes.
* Add a second coat of buttercream, then decorate using cherries, chocolate shards etc.  I used a Wilton 1m tip to create the swirls and fresh pitted cherries for the top.






About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Buttercream, Cherries, Chocolate, Chocolate sponge cake, Gateau, Large cakes, Layer cakes, Sponge cake and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Black Forest Gateau (The BFG)

  1. Wonderful cake, I love the chocolate bark on the sides! And of course your happy days analogy!

  2. bakearama says:

    Amazing! Fab name as well 🙂

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