Assemble the Black Forest Gateau

Now we have arrived at the stage where everything will start coming together, yes, we will be assembling this beautiful cake.

At this time, I have my kid friendly (non alcoholic) Cherry filling and whipped cream ready. My cake layers have been baked and they have cooled down completely. I have my cake tools ready: Offset spatula, Bench scraper, Turntable and Cake cardboard. And remember you can always use any paper plate or even a platter to set up the cake. Refer to my article on: ‘Apply the Crumb Coat’ to read everything about them and the significance of crumb coat.

Typically, Black Forest Gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, cherries and chocolate. I baked two chocolate layers and one vanilla fruitcake layer. 

• Let’s start by taking the turntable and putting a little whipped cream on it. 

• Place the cardboard on the turntable. This will help stick the cardboard on the turntable and it will not slide away while you are assembling the cake.

• Start by spreading a thin layer of whipped cream on your cake board. This will help to stick the cake to the board and remember to work in a cool kitchen. Your whipped cream will start melting away if you have been cooking in the kitchen or if it is hot.
• Place your first Chocolate layer on the board (make sure to remove the parchment from all the layers before assembling them together). 
• Start by dividing the cherry mixture into three portions. 
• Spread one portion of the cherry mix over the first chocolate sponge. 

• Now we have already divided the whipped cream in half (remember, we set aside one half for the sides and top of the cake).
• Divide the other half of the cream into three portions and spread one portion over the cherry mix. Use your offset spatula to smoothly spread the cream over the cherry filling.
• Top with another chocolate sponge layer and repeat the steps. 
• Top with the final Vanilla fruitcake layer and repeat the steps.
• Spread half of the reserved whipped cream around the sides and top of the cake.

• Use the bench scrapper to smooth the cream. Mary Berry did both the crumb and final layers together and decorated straight away but hey! I am no Mary Berry so I completed the crumb coat and transferred the cake to the fridge for an hour to harden up. 
• After an hour, take out the cake and using your offset spatula and bench scrapper, apply another thin layer of whipped cream all over the cake smoothing the edges and sides. Once it looks smooth, transfer it back to the fridge. Now let’s make some decorations: Chocolate work and piping

Recommended Reading:

• Apply the Crumb Coat
• Black Forest Gateau