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–+ servings

Money Saving Air Fryer Black Forest Gateau

Close shot of a tall 6 inch air fryer Black Forest Gateau cake with chocolate coated sides, and cream and cherry topped decoration.
Step-by-Step Black Forest Gateau - my most comprehensive tutorial on making Black Forest Gateau, all from scratch! Tips, process photos & a video tutorial, to make a stunning 4-layer Black Forest Gateau using an Air Fryer! Baking On A Budget series.
Caro @ Caroline's Easy Baking Lessons
Prep Time 2 hours 20 minutes
Cook Time 1 hour 10 minutes
Cooling/chilling Time/inactive* 2 hours 30 minutes
Total Time 6 hours
Serving Size 10 slices

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Small Jug (optional)
  • Medium mixing bowl
  • Stand or Hand Mixer
  • Mixing spoon(s)
  • Sieve
  • 2 6"/15¼cm Round Cake Tins (for 8"/20cm recipe see notes)
  • Baking/parchment paper
  • Frylight/Cake Release Spray (or Butter & Flour etc for greasing)
  • Wooden Cocktail stick
  • Timer or Phone Timer
  • Cooling rack
  • Medium cooking pot
  • Piping bag or piping syringe & nozzle
  • Palette knife, or butter knife
  • Knife & chopping board
  • Cheese Grater (box grater or similar, see ingredient notes)

Ingredients

FOR THE CAKE BATTER

  • 239 grams Plain Flour ( 8½ oz, 2 cups less 4 tsp - All Purpose Flour. Alternative UK Self-raising but omit the bicarb & vinegar - *see notes below)
  • 1⅛ tsp Bicarbonate of Soda (Baking Soda - if using Plain/A.P. flour only)
  • 1½tsp Vinegar (Any vinegar - white vinegar, cider vinegar etc, but only if using Plain/A.P. flour)
  • 228 grams Granulated Sugar (8 oz, 1 cup plus 2 tbsp * see below for variations)
  • 36 grams Cocoa Powder ( 1¼ oz, 4½ tbsp)
  • ½ tsp Salt 23⅔ fl oz
  • 1⅛ tsp Espresso Powder (For Instant coffee granules use 1¾ tsp)
  • 270 ml Milk ( 9 fl oz, 1 cup plus 2 tbsp - Any milk, lactose/dairy free or vegan alternative. See notes below)
  • 90 ml Vegetable Oil (3 fl oz, ⅓ cup plus 2 tsp - any neutral oil)
  • 1¾ tsp Vanilla Extract (Or Vanilla bean paste. See notes for how to make Vanilla Extract)

BERRY JAM FILLING

  • 500 grams Cherries (fresh or frozen, pitted weight 17½ oz - or combination of cherries and Black Forest or Mixed Berries bags. Cherry weight with stones & stalks approximately 580g/20½ oz)1
  • 200 grams Granulated Sugar (7 oz, 1 cup. For alternatives see notes)
  • ½ Medium Lemon: juice off
  • 2 tsp Cornflour (corn starch)
  • 2 tbsp Water (30ml/1 fl oz)
  • 2 tbsp Cherry Syrup (30ml/1 fl oz *taken from cooking cherries)

FOR THE CREAM

  • 540 ml Double Cream (19 fl oz, 2¼ cup Heavy or Whipping Cream - before whipping)
  • 2 tbsp Icing Sugar, sieved (Powdered Sugar, or add more to taste)
  • 1½ tsp Vanilla Extract (Or Vanilla Bean Paste - optional)

CAKE SYRUP

  • 4 tbsp Cherry Syrup (60ml/2 fl oz/¼ cup, taken from cooking cherries. Traditionally Kirsch (Kirschwasser) a cherry Brandy.)

DECORATION

  • 12 - 16 Fresh Cherries (120-160g/4¼-5½ oz on average. Whole cherries, or lighter Glacé Cherries/Candied Cherries or Maraschino/cocktail Cherries)
  • 50 grams Milk Chocolate, grated (1¾ oz, semi-sweet chocolate, see notes*)
  • 50 grams Dark Chocolate, grated (1¾ oz, Bitter chocolate)

Instructions

BEFORE BAKING

  • Before baking, and if using an air fryer, I recommend planning out which cake tins/pans you will need to use, for there to be enough heat getting above and under the cake tin. See before this Recipe Card for more info.

PREPARE CAKE BATTER

  • Sieve the flour, bicarbonate of soda (baking soda), salt, cocoa & coffee into a medium to large mixing bowl and mix together before adding in the sugar. (If using UK Self-raising flour, do not add bicarbonate of soda/baking soda or the vinegar).
  • Add the Vanilla Extract, oil and half of the milk before mixing on the lowest setting of a hand-held or stand-mixer.  Add in the rest of the milk & mix just until all ingredients are combined.
  • Grease & line 2 6"/15cm round cake tins. I use Frylight cooking Spray, or Home-made Cake Lining Paste (like cake release spray), and then line with a circle of baking/parchment paper. (See my article on how to cut paper to fit any round tin.
  • Divide the batter between the two cake tins as equally as possible (about 400g/14oz batter in each if you want to weigh it). Tap the cake tins a few times on the counter/worktop to expel any trapped air before placing one cake tin in the air fryer. Set the air fryer to 160°c/325°f and bake for about 35 - 40 minutes. (If using a regular oven instead, pre-heat earlier to: 180°c/160°c Fan oven/350°f/Gas mark 4). If you have plenty room in your air fryer, bake both at once, otherwise, what I do, is place the second cake tin in the fridge so it will rise properly.

BAKE THE CAKES

  • Bake for about 35 to 40 minutes till risen & a cocktail stick, inserted in the centre, comes out clean of crumbs.   Place on top of a cooling rack for about 5 minutes, before adding some paper on top of the cooling rack, and turning the cake tin upside down. Leave to cool upside down and remove the tins now if you can, and leave for 10 minutes before attempting to carefully peel back the lining paper.
  • Pop the second cake in the air fryer and bake as before. Leave both cakes cooling completely in an upside down orientation, as this helps with having more level layers and easier layering.

PREPARING THE FILLING

  • While the cakes are cooking/cooling (or even a day or two before), you can prepare the berry filling. Simply dissolve the sugar & water on the stove-top on a medium heat, before adding the lemon juice and cherries (or mixed berries) and letting come to a rolling boil for 5 minutes. Remove 6 tbsps of the cherry syrup & reserve for later. Next spoon 2 tsp cornflour (corn starch) into a small bowl, 2 tbsp water & mix to combine before adding in 2 tbsp of the reserved cherry syrup & mixing together. Add this pink-coloured 'slurry' to the cooking berries & mix through.
  • Reduce the heat slightly & continue to boil for 10 minutes before reducing to low heat, to simmer until thicker & reduced. Once thick enough, the cherry jam mixture will make a clear line on the back of the spoon (see Photo 7 in the process photos before Recipe card). Transfer to a heat-safe bowl & cool completely.

CUTTING & FLAVOURING CAKES

  • After the 2 cakes are completely cooled, cut each in half horizontally to make 4 thin cake layers. If cutting same day, pop the cakes in the freezer for 20 minutes before cutting. (See process photos & step-by-step instructions before recipe card for more information). Leave to settle at least 1 hour before adding the cherry syrup
  • Have the 4 cake layers on papers, and brush the cherry syrup on the top of all 4 layers, until the syrup is used up. (You can leave 30 minutes in-between brushing on more if you like). DO NOT BRUSH ON BOTH SIDES. The layers are thin and delicate and can break. Leave uncovered for an hour or two before placing some paper on top and wrapping in cling film/plastic wrap if not constructing the gateau same day.

WHIP THE CREAM

  • Before assembling the cake, with a hand-held or stand-mixer, whip the double/heavy cream to soft peaks. Add in the icing/powdered sugar & vanilla extract & continue beating until firm peaks form. Place in the fridge till ready, but if longer than 1 hour, cover with cling film/plastic wrap.

GRATING THE CHOCOLATE

  • The grated chocolate can be made several days ahead of time & stored in an air-tight container. Simply grate the chocolate with a cheese grater/box grater on the standard edge. Will only take about 5 minutes if holding 2 blocks/strips of chocolate together. (see Photo 11 before the recipe card).

ASSEMBLE THE LAYERS

  • To assemble the cake, have a thin 6" cake board ready, and place on top of baking/parchment paper, on top of a wide cake tin, flat edged cake stand, or something similar (see photo below, or Photo 13 in the step-by-step instructions). This will give height for you to work, be able to turn the cake , as well as be less mess for later when adding the grated chocolate.
  • Spoon a small amount of the whipped cream into the centre on the cake board & spread a little. Place your 1st layer of cake on top of the cream & cake board & spread on a generous layer of cream, all the way to the edges. Carefully spoon on 4 - 6 tbsp of the cherry jam & spread carefully, but avoiding going right to the edges. Place the 2nd cake layer on top, press down very gently & use your palette knife to spread any excess cream, onto the sides of the cake, similar to a crumb-coat. Place in the fridge for 30 minutes, (or freezer for 15 minutes), to allow the cake layers and filling to settle.
  • Repeat the cream & jam layering, 2 more times, as well as scraping the cream around the sides of the cake as you go, (not forgetting to chill in-between layers). Once the 4th layer of cake is in position, you can either just spread a little of the excess cream onto the edges of the cake alone, or cover the top layer completely in cream. You want to make sure you have enough cream left for piping but. Place the cake in the fridge for 10 - 15 minutes & prepare to add the grated chocolate and cherries.

ADDING THE CHOCOLATE

  • Place a larger sheet of baking/parchment paper on top of a large tray, wider than the cake tin or cake stand you were working on (this will collect the excess chocolate that falls. See photo below, the video or Photo 16 for reference). Have your grated chocolate ready & I recommend wearing gloves for adding the chocolate.
    2 photo collage showing 2 cakes and using paper under cake and on top of tray under the cake, to catch grated chocolate when decorating sides.
  • Remove the cake from the fridge & place on top of the paper lined tray (so you should now have 2 different layers of paper, under the cake area, to catch the chocolate). Add the grated chocolate to the sizes of the cake with a cupped hand full of chocolate. Apply with your hand, to the top half of the cake first, release your hand, let chocolate fall, and press against the cake a little lower down, pressing more chocolate on. Lift more chocolate and fill the bottom area of the cake.
  • Repeat all the way around the sides of the cake. In-between this, scrape the chocolate that has dropped onto the 2 sheets of paper below, & then back into your bowl of grated chocolate. See my video for more on this. **Tip - don't add the chocolate to the top of the cake too, as it makes it harder for the piped cream to adhere to the top of the cake. Once covered, place back in the fridge to chill while you clean up the mess (a chocolatey mess, that is still edible and useable).

PIPING & DECORATING THE TOP

  • Place about 10 heaped tbsps worth of the whipped cream into a medium sized piping bag, fitted with a closed star-tipped nozzle & evenly pipe 12 to 16 rosettes in a circle, on top of the cake. Go round the rosettes twice, piping on top of the rosettes, making them taller. Place the cake back in the fridge for 30-60 minutes to firm the cream.
  • Carefully transfer the cake, via the cake board, (use a palette knife to get under the cake board and allow you to get your two hands under the cake to be able to move it onto a cake stand or serving plate - see video). You can add some left-over berry jam filling to the centre of the cake if you like, with some chocolate sprinkled on top, or add some of the left-over cream before sprinkling on the chocolate. And finally, add the cherries on top, being careful not to push down too hard. Chill again for 1 hour before serving (or store overnight).
    Extra close shot of a air fryer backed Black Forest Gateau cake.

SERVING, STORAGE & FREEZING

  • Keep the cake in the fridge and cut when ready to serve. The cake is ‘jam-packed’ (excuse the pun), with cream and berries, so difficult to cut cleanly. Store the cake in the fridge, with a cake dome on top, in a deep cake box, or with cling film/plastic wrap on top if you think it will be finished quickly. Will be fine in normal room temperature for a few hours, and last at least 3 days in the fridge. Left-over cream is still good for 3 days, if covered & stored in the fridge.
  • The chocolate cake layers on their own, can be frozen for up to 3 months2. Best to freeze as 2 layers, and not cut into 4 layers, until ready to use. Cover with cling film/plastic wrap, then some paper or foil, and a labelled bag. Defrost overnight in the fridge & cut the sponges before the cake is fully defrosted, and still slightly firm to make it easier.
    Close shot of slice of air fryer Black Forest Gateau showing cream, berry jam and chocolate layers.
  • The cherry jam filling can be frozen in a freezer-safe air-tight container or strong jar, for up to 6 months3 & defrosted overnight in the fridge. It can also be stored in a clean jar in the fridge until ready to use. Left-over fresh cherries are great in a lot of my cakes, pastries, frozen (for up to 6 month4) or make a concentrated cherry puree with my Strawberry Puree Reduction recipe.

Video

Notes

  • Choice Of Flour - Plain/A.P. flour used, but Self-raising (UK) also works, but remember to omit the bicarb/baking soda & vinegar.
  • Choice of Sugars - a combination of light brown, dark brown and caster/extra fine or granulated all work well too.
  • Choice of Milk - Almond, coconut & lacctose free milk all work too.
  • Vegetable Oil – you can use any neutral tasting oil as a replacement.
  • Cherries - fresh or frozen can be used for the jam filling, or a Black Forest berry mix.  Fresh for the top decoration, or Glacé, candied cherries, or Maraschino/Cocktail cherries can be used, but rinse and dry really well. 
  • Cherry Syrup – traditional Black Forest Gateau uses Kirsch, a cherry brandy to soak the cake layers.  To be alcohol-free & less expensive, we are using cherry/mixed berry syrup from the jam filling.
  • Vanilla Extract - make your own Vanilla Extract at home
  • Chocolate – grated chocolate is essential for classic Black Forest Gateau taste experience. I use 50/50 mix of plain & milk chocolate (bitter & semi-sweet chocolate), but you could use 100% dark/bitter.
  • If not using air fryer, pre-heat oven to: 180°c/160°c Fan oven/350°f/Gas mark 4
  • All measurement conversions hand tested by myself as Google is inconsistent & often inaccurate.  Click to go to my Handy Table Of Common Baking Ingredient Conversions. 
  • More details and photos can be seen in the step-by-step instructions, before this Recipe Card.
  • See above my Cardamom Cupcakes with Espresso Buttercream using same egg & butter-free chocolate cake recipe.
  • Pitting Cherries Tip - see my photo collage below, where I used a metal straw, to successfully remove the stone from lots of cherries.  Which also worked with ripe apricots.  This method not only made the job easier, left the cherries mostly whole, with minimal wasted cherry flesh, had you used a knife. 
  •  To use a bigger diameter pan, check out the How To Increase A Recipe article.  But for a 8"/20cm version (which is seen in some of the photos), here is what you need to know in the table below:
  • Note on Timings -  6 hours is based on making all components on same day & being efficient, by using baking time/cooling time, to make other parts.  These are estimates only and each part can be made on different days.  See step-by-step recipe before this Recipe Card for more on this.
***Read my Cello double air fryer review.
References:
1 Cherry weight with stone & stalk, based on my own calculations of pitting (using a straw), and weighing before and after.  672g before weight became 565g after weight, with a 16% reduction.  If using a knife to pit, more cherries may be needed.
2, 3, 4 references all from Freezeit.co.uk  For specific links to each, see bottom of main recipe post.