This iconic Bavarian treat is a delicious showstopper, featuring layers of chocolate cake soaked in cherry brandy, rich cream, and juicy cherries. Perfect as a grand finale to any meal, it’s simpler than it looks the magic really happens when you assemble it.
Prep Time: 1 hour
Cook Time: 1 hour 5 minutes
Serves: 8–10
Ingredients
Optional Pastry Layer:
- 60g plain flour
- 5g cocoa powder
- 25g caster sugar
- 40g softened butter
- Pinch of salt
Sponge Cake:
- 6 large eggs
- 140g soft light brown sugar
- 60g cocoa powder
- Pinch of salt
Filling:
- 750g fresh or frozen cherries, or 700g morello cherries in syrup (see step 1)
- 60g caster sugar (only if using fresh or frozen cherries)
- 1½ tbsp kirsch or unsweetened cherry brandy (cherry liqueur works, but it’s sweeter)
- 500ml double or whipping cream
- ½ tsp vanilla extract
- 50g icing sugar
- 300g cherry jam
- 1 square dark chocolate, shaved into curls
Step 1: About the Cherries
Traditionally, Black Forest Gateau uses sour cherries, which can be hard to find in the UK. Morello cherries in syrup or frozen sour cherries are good alternatives, but since summer cherries are still around, this recipe is adapted for fresh sweet cherries. If using jarred or tinned fruit, skip the next step.
Step 2: Prepare the Cherries
Remove the stones from all but 10 cherries (you’ll need these for decoration). The easiest way is with a cherry pitter, which isn’t expensive and sometimes doubles for olives.
Simmer the stoned cherries with caster sugar over medium heat, stirring gently until they soften but still hold their shape.
Step 3: Pastry or Skip?
Traditionally, the cake’s base is a shortcrust pastry, not sponge, because it stands up better to the cherry juice and brandy. But if you want it simpler, skip the next two steps and make a three-layer sponge cake instead.
Step 4: Make the Pastry Dough
Line a 20cm loose-bottomed cake tin with greaseproof paper. Combine sifted flour, cocoa powder, sugar, and salt; then rub in the butter to form a soft dough.
Step 5: Bake the Pastry Layer
Press the dough evenly into the tin base, chill for 20 minutes, then bake at 200°C (180°C fan)/390°F for 15 minutes until crisp. Remove carefully and cool.
Step 6: Start the Cake Batter
Line the tin again with greaseproof paper and reduce oven to 180°C (160°C fan)/350°F. Separate eggs into yolks and whites. Whisk yolks and sugar until thickened. Sift in cocoa and salt; fold gently.
Step 7: Finish and Bake the Batter
Whisk egg whites until stiff, fold a spoonful into yolk mix to loosen, then fold in the rest carefully. Pour into tin, smooth the top, and bake 35-40 minutes until puffed and set. Cool completely (it may sink a bit).
Step 8: Flavor the Cake
Drain cooked cherries, mixing 50ml of their syrup with kirsch. Cut the cooled cake into three layers. Spoon cherry syrup over each layer gently. Whip cream until it thickens, then add vanilla and icing sugar, whipping until fluffy but not stiff.
Step 9: Assemble Your Gateau
Spread a third of the jam over the pastry base, followed by a quarter of the cream and a third of the cooked cherries. Place a sponge layer on top, repeat jam, cream, and cherry layers. Add the second sponge layer and repeat. Top with the final sponge, spread cream generously, and decorate with chocolate curls and the reserved fresh cherries.
