This delicious Black Forest gâteau is inspired by the classic German dessert. It was very popular in the 1960s, but homemade versions taste even better. This light chocolate sponge is layered with whipped cream and cherry filling and then topped with toasted almonds and chocolate curls. It’s a perfect dessert for a special occasion!
Ingredients Needed
For the sponge cake:
- 4 eggs
- 100g (4 oz) caster sugar
- 75g (3 oz) self-raising flour, sifted
- 25g (1 oz) cocoa powder, sifted
For the filling and topping:
- 2 × 420g (15 oz) cans black cherries
- 2 tbsp cornflour
- 3–4 tbsp kirsch
- 600ml (1 pint) double cream, whipped
- 50g (2 oz) flaked almonds, toasted
- Chocolate curls or shavings for decoration
- Fresh cherries (optional, for decoration)
How To Make Black Forest Cake (Gâteau)
- Preheat the oven: Set the oven to 180°C/350°F/Gas 4. Grease a 23cm (9 in) round cake tin and line the base with greased baking paper.
- Make the sponge: In a mixing bowl, whisk the eggs and sugar with an electric whisk until pale and thick, leaving a trail when lifted. Gently fold in the sifted flour and cocoa powder, being careful not to knock out the air. Pour the batter into the prepared tin.
- Bake the cake: Place in the oven and bake for 40–45 minutes, until the sponge is well-risen and slightly shrinking from the tin’s edges. Transfer to a wire rack to cool completely.
- Prepare the cherry filling: Drain the cherries, keeping the juice. Set aside a few whole cherries for decoration and remove the stones from the rest. In a small saucepan, mix the cornflour with a little cherry juice to form a smooth paste. Stir in the remaining juice and bring to a gentle boil, stirring until thickened. Simmer for 2 minutes, then remove from the heat and allow to cool. Stir in the kirsch and pitted cherries.
- Slice the sponge: Once cooled, carefully slice the sponge into three even layers using a sharp knife.
- Assemble the cake: Spread three-quarters of the whipped cream and all the cherry mixture between the sponge layers, stacking them carefully.
- Decorate the cake: Spread a thin layer of the remaining whipped cream around the sides of the cake and press the toasted flaked almonds onto it. Pipe rosettes of whipped cream around the top, then decorate with chocolate curls and the reserved cherries.
Recipe Tips
- For the best texture: Whisk the eggs and sugar until thick and airy to keep the sponge light.
- Making in advance: The chocolate curls can be made ahead. Store them in a sealed box in a cool place to prevent breakage.
- For an alcohol-free version: Skip the kirsch and use extra cherry juice instead.
How To Store
Storing in the fridge: Keep the cake in an airtight container in the fridge for up to 2 days. The cream will stay fresh, but the sponge may absorb moisture from the filling.
Freezing: Freeze the unassembled sponge layers wrapped in cling film for up to 3 months. Defrost at room temperature before adding the cream and cherries. It’s best not to freeze the fully assembled cake, as the cream doesn’t freeze well.
Try More Cake Recipes:
Mary Berry Black Forest Cake (Gâteau)
Description
This delicious Black Forest gâteau is inspired by the classic German dessert. It was very popular in the 1960s, but homemade versions taste even better. This light chocolate sponge is layered with whipped cream and cherry filling and then topped with toasted almonds and chocolate curls. It’s a perfect dessert for a special occasion!
Ingredients
For the sponge cake:
For the filling and topping:
Instructions
- Preheat the oven: Set the oven to 180°C/350°F/Gas 4. Grease a 23cm (9 in) round cake tin and line the base with greased baking paper.
- Make the sponge: In a mixing bowl, whisk the eggs and sugar with an electric whisk until pale and thick, leaving a trail when lifted. Gently fold in the sifted flour and cocoa powder, being careful not to knock out the air. Pour the batter into the prepared tin.
- Bake the cake: Place in the oven and bake for 40–45 minutes, until the sponge is well-risen and slightly shrinking from the tin’s edges. Transfer to a wire rack to cool completely.
- Prepare the cherry filling: Drain the cherries, keeping the juice. Set aside a few whole cherries for decoration and remove the stones from the rest. In a small saucepan, mix the cornflour with a little cherry juice to form a smooth paste. Stir in the remaining juice and bring to a gentle boil, stirring until thickened. Simmer for 2 minutes, then remove from the heat and allow to cool. Stir in the kirsch and pitted cherries.
- Slice the sponge: Once cooled, carefully slice the sponge into three even layers using a sharp knife.
- Assemble the cake: Spread three-quarters of the whipped cream and all the cherry mixture between the sponge layers, stacking them carefully.
- Decorate the cake: Spread a thin layer of the remaining whipped cream around the sides of the cake and press the toasted flaked almonds onto it. Pipe rosettes of whipped cream around the top, then decorate with chocolate curls and the reserved cherries.