Mary Berry Black Forest Cake (Gâteau)

If I had a pound for every time someone told me they thought Black Forest gâteau was too old-fashioned, I’d have… well, enough to buy a lot of cherries. But here’s the thing: when it’s homemade, fresh, and not weighed down with canned cream and soggy sponge, it’s absolutely divine.

The first time I made this, I tried to slice the sponge while it was still slightly warm. Rookie error. Layers tore, cream slid, and cherries escaped. Now I bake it the day before, let it cool completely, and slice with a serrated knife like it’s surgery.

The whipped cream, cherry filling, and light cocoa sponge are a dream together—especially when soaked in a bit of kirsch. It’s got drama, nostalgia, and proper pudding energy.

WHY THIS ONE WORKS SO WELL

• Feather-light sponge – Whisking the eggs and sugar properly gives you that airy lift.
• Cherry compote + kirsch = magic – Fruity, boozy, jammy. It balances the richness perfectly.
• The almond sides add crunch – Classic look and brilliant texture contrast.

INGREDIENTS + WHY THEY MATTER

• Eggs (4) – The structure. No raising agent beyond the self-raising flour, so whisk them well.
• Caster sugar (100g) – Dissolves quickly and helps make that foamy batter.
• Self-raising flour + cocoa powder – Sift together to keep things light and lump-free.
• Tinned black cherries (2 x 420g cans) – Make sure they’re in juice, not syrup.
• Cornflour (2 tbsp) – Thickens the cherry filling just enough.
• Kirsch (3–4 tbsp) – Optional, but classic. Adds a deep cherry note.
• Double cream (600ml) – Whipped until it holds its shape. Not too stiff, not too soft.
• Flaked almonds (50g) – Toast them for extra flavour and crunch.
• Chocolate curls – For that final flourish.

MAKING IT YOURS (WITHOUT RUINING IT)

• Alcohol-free version? Use more cherry juice instead of kirsch. Still delicious.
• Don’t like almonds? Leave them out or press desiccated coconut or chocolate sprinkles onto the sides.
• Gluten-free? Swap the flour for a gluten-free blend and add ½ tsp baking powder.
• Want more chocolate? Add chocolate shavings between the layers for extra richness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Sponge deflated	Knocked out the air while folding	Fold gently with a metal spoon
Cake fell apart when slicing	Sliced while warm or unevenly	Cool completely and use a serrated knife
Cream too soft to hold shape	Over-whipped or under-whipped	Whip just until soft peaks, no further

HOW TO MAKE MARY BERRY’S BLACK FOREST CAKE (GÂTEAU)

PREHEAT THE OVEN
Set oven to 180°C/350°F/Gas 4. Grease and line the base of a 23cm round cake tin.

MAKE THE SPONGE
Whisk 4 eggs with 100g caster sugar until thick and pale. Fold in 75g self-raising flour and 25g cocoa powder, sifted together. Pour into the tin and level the surface.

BAKE + COOL
Bake for 40–45 minutes. Sponge should be risen and just pulling from the sides. Cool completely on a wire rack.

MAKE THE CHERRY FILLING
Drain 2 tins of cherries, reserving the juice. Pit most of the cherries, saving a few whole for decoration.
In a pan, mix 2 tbsp cornflour with a bit of juice to make a paste. Add remaining juice and heat, stirring until thickened. Simmer 2 minutes, remove from heat, then stir in 3–4 tbsp kirsch and the cherries. Cool completely.

SLICE THE CAKE
Once cool, slice the sponge horizontally into three even layers.

ASSEMBLE
Spread cherry mixture and three-quarters of 600ml whipped cream between the layers. Stack carefully.

DECORATE
Spread a thin layer of remaining cream around the sides and press on 50g toasted flaked almonds. Pipe rosettes on top and decorate with chocolate curls and reserved cherries.

TIPS FROM MY KITCHEN

• I chill the mixing bowl and whisk before whipping cream—it helps it hold its shape longer.
• Don’t skip toasting the almonds—it makes a huge flavour difference.
• Use a ruler to mark where you’ll slice the sponge—it helps get even layers.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 2 days. Sponge may soften slightly but it still tastes great.
• Freezer: Freeze the plain sponge only. Wrap well. Don’t freeze the cream-filled version.
• Serve with: A pot of coffee or a shot of kirsch on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh cherries instead of tinned?
A: Yes, but you’ll need to make your own syrup. Simmer pitted cherries with sugar and water, then thicken with cornflour.

Q: Can I make the sponge ahead of time?
A: Absolutely. Bake it the day before, wrap it well, and assemble just before serving.

Q: Do I need kirsch?
A: It’s traditional but optional. You can sub with cherry juice or even amaretto for a twist.

Q: What if I don’t have a piping bag?
A: Just spoon little swirls of whipped cream on top, or leave it rustic—it still looks stunning.

Try More Recipes:

• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry Chocolate Cupcakes With Ganache Icing
• Mary Berry Super Moist Chocolate Fudge Cake