Best Black Forest Gateau recipe

Retro puds are back on the menu! Impress your guests with this black forest gateau that's rich on flavour but light on ingredients

By Kate MatharuUpdated: 14 December 2023

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a black forest gateau topped with cherries

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The ultimate centrepiece, a black forest gateau is a retro classic that still has appeal today. This decadent yet light dessert is perfect for celebrations. Whether an alternative birthday cake, buffet showstopper or Christmas treat, impress with this delicious recipe.

The cake is pretty quick to bake, just be sure to whip the sugar and eggs to the right consistency to ensure a light sponge.

In our take on the black forest gateau, we go for an easy to slice loaf shape sandwiched and topped with a rich chocolate ganache and whipped double cream. For a showstopper topping, we coat tinned cherries in a syrup made from the juice reduced with some raspberry jam before topping with a handful of fresh cherries.

Happy baking!

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Yields:: 8 - 10 serving(s)
Prep Time:: 40 mins
Cook Time:: 15 mins
Total Time:: 1 hr 55 mins

Ingredients

Black forest gateau sponge

125 g
caster sugar
3
large eggs
100 g
plain flour
25 g
cocoa powder
2 Tbsp.
kirsch liqueur (optional)

For the topping:

150 ml
whipping cream
200 g
plain chocolate
400 g
can cherries in natural juices
2 Tbsp.
seedless raspberry jam
200 ml
double cream
A few fresh cherries
A little grated chocolate or curls

You will need

A 33cm x 23cm  (13in x 9in) Swiss roll tin, greased  and lined with baking parchment

Directions

1. Step 1Heat oven to gas mark 6/200°C  (180°C in a fan oven).
2. Step 2Put sugar and eggs into bowl of an electric mixer and whisk for 10 mins, until pale and thick enough to leave  a trail when whisk is lifted.
3. Step 3Sift flour and cocoa into mixture and fold in carefully using a large metal spoon.
4. Step 4Pour mixture into prepared tin and use  a spatula to smooth evenly into corners. Bake in centre of oven for 10-12 mins, until risen and just firm to the touch. Leave to cool in the tin. Sprinkle with kirsch, if liked.
5. Step 5Meanwhile, to make chocolate ganache, heat whipping cream to a gentle simmer, then pour it over chocolate and stir until smooth. Leave to cool until thickened.
6. Step 6Drain juice from can of cherries into saucepan, add jam and boil until reduced to 4tbsp. Add cherries and stir to coat.
7. Step 7Turn cake out of tin, peel off baking paper, then trim off all edges. Cut in half horizontally to give 2 long slices of cake.
8. Step 8Spread ganache over top of both cakes. Whip double cream until it just holds its shape. Spread two thirds of cream over one slice and top with drained cherries.
9. Step 9Arrange remaining cream in heaped  teaspoonfuls down the centre of other slice of cake and top with fresh cherries. Place this slice on top of the other, sprinkle  with grated chocolate or chocolate  curls and chill until ready to serve.

If you can't find fresh cherries, just reserve a few from the tin to pop on top of your gateau.

Kate Matharu

Digital Editor

Hello! I run the fab website that you’re currently browsing, have an unhealthy shopping addiction (but not for double denim), am a not-very-flexible yoga fan and play tennis every week with a bunch of old men… who are even less flexible than me.

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