Today is #NationalDonutDay. I can only assume from the spelling that it applies to those in the States and yet here I am baking a Black Forest Giant Doughnut. Any reason to eat doughnuts is good enough for me!
I have been wanting to bake a Black Forest Gateaux for ages, so took the opportunity of making a Black Forest Giant Doughnut. Indeed if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.
This has the absolute lightest of sponges and I opted to add a little Kirsch (cherry liquer) which is absolutely optional.
In season I would have used fresh cherries, that had been macerated in a little liquer and sugar, as they are not quite in season yet, I opted for tinned cherry pie filling. Also, morello cherry jam would work well here. Since this is a very adaptable recipe. Use whatever you have to hand, or can easily get hold of.
Hopefully if our cherry tree is laden with as much fruit, as it had blossom I will remake this Black Forest Giant Doughnut and add an extra photo. Meanwhile back to the bake in hand.
Even though this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Mostly I would encourage you to share this delicious bake. It is simply too good to be kept hidden away.
Two slices will be popped around to our neighbours in a little while. The sheer joy of pleasure and surprise when I turn up, unannounced, with baked goodies is THE most important aspect of baking for me. Sharing is at the very heart of what I do and who I am. If a small gift can bring a smile to someone’s face, well that brightens my day.
Recipe: Makes one Black Forest Giant Doughnut serves 8
200g/7oz Unsalted Butter – plus a little extra for greasing the moulds
200g/7oz Caster Sugar
Scant pinch of salt – no more than 1/4 tsp
1 tsp Vanilla Extract – I use Nielsen-Massey
6 Large Free Range Eggs
75g/3oz Cocoa Powder
125g/4oz Plain White Flour
1.5 tsp Baking Powder
For the filling/topping:
200ml/8fl oz Double Cream
1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.
Optional – 1tbs Kirsch
Method: Preheat the oven to 160C/140C fan, gas mark 3
- Grease the inside of both doughnut moulds well with soft butter.
- In a large bowl add the butter and sugar.
- Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
- Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
- Sift the flour, salt, cocoa powder and baking powder into the bowl.
- Whisk/beat on a slow speed until all the ingredients have come together.
- Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
- Divided the cake batter in half and spoon into each of the 2 doughnut moulds.
- Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
- Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
- The doughnut halves are baked when they spring back from a light touch.
- Once baked remove the doughnut halves from the oven.
- Carefully place each silicone mould on to a cooling rack.
- If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.
- Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
- Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.
Decorating your Black Forest Giant Doughnut:
- In a medium bowl add the double cream and whip until it holds a firm peak.
- Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
- Place one half of your doughnut, flat side up on a cake stand or plate.
- Reserving 8 whole cherries to decorate the top, spoon the cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.
- Pipe the cream in a swirl pattern on top of the cherries.
- Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie 😉
- Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
- Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.
Serve your Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!
Perfect with candles as a birthday cake. Did I mention I had Black Forest Gateaux every year, for my birthday as I was growing up. It was not hard for me to take this delicious classic recipe and turn it into an amazing giant doughnut.
Such a stunning, yet easy to accomplish bake. A slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!
If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:
I really want to encourage you to buy a doughnut mould. This is not a sponsored post, i very much doubt that Lakeland even know I exist! That said, the moulds creat such a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Perfect as a gift or for putting on your own birthday list.
Whatever you are making and baking in your kitchens this weekend, I hope you laugh lots, have plenty of fun and enjoy feasting on your amazing creations with friends, family and neighbours.
If you know someone who’ll be spending Saturday evening, or Sunday aftenoon alone, why not invite them round. Even if it’s just for a cup of tea and slice of cake, you will make someone else feel valued and cared for and they may even make you smile in return!