Black Forest Gateau

Black Forest Gateau

Black Forest Gateau

Recipe by GeeDeeCourse: DessertCuisine: GermanDifficulty: Medium


Prep time


Cooking time




Total time





A rich chocolate sponge soaked in Cherry liqueur topped with cherries, thick whipped cream and grated dark chocolate. A dessert to die for.


  • For the Chocolate Sponge Cake
  • 225 g plain flour

  • 350 g golden caster sugar

  • 85 g cocoa powder

  • 1½ tsp baking powder

  • 1½ tsp bicarbonate of soda

  • 2 free-range eggs

  • 250 ml milk

  • 125 ml vegetable oil

  • 2 tsp vanilla extract

  • 250 ml boiling water

  • For the Filling and Topping
  • 600 ml double cream

  • 30 oz pitted black cherries 2x15oz cans

  • 6 tbsp kirsch

  • 150 g dark chocolate grated


  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Grease and line two 20cm/8in sandwich tins. see notes
  • Place all the ingredients, (except the boiling water), into a large mixing bowl.
  • Using a plastic spatula combine the ingredients until almost mixed
  • Gradually add the boiling water a little at a time, until the batter is smooth.
  • Pour the cake batter evenly between the sandwich tins and place in the oven to bake for 25–35 minutes.
  • The sponges will be ready when the top is firm to the touch and springs back when gently pushed. Use a skewer inserted into the centre of the sponge to make sure it comes out clean.
  • Remove the cakes from the oven and allow to cool in the tins, before turning out and using as so desired.
  • Making up The Gateau
  • Grate the chocolate onto a shallow oblong baking tray and place in the refrigerator
  • Carefully cut each sponge cake through the middle in half,
  • Keep one of the bottom layers separate for the top layer
  • Drain the juice of 1 can of cherries into a bowl and add the kirsch to the juice.
  • Drain the 2nd can of cherries and keep 12 cherries aside for decoration, save the juice in case you don’t have enough Kirsch syrup.
  • Roughly chop the drained cherries.
  • Using a pastry brush generously soak all but the top layer of sponge with the cherry and Kirsch syrup
  • Whip the cream until it thickens and just holds its shape.
  • Take a bottom layer of the soaked cake and spread a thin layer of cream over the sponge, and scatter with ⅓ of the chopped cherries. Do this on your work surface, not on a plate.
  • Repeat with the second and third layer and top with the final layer of sponge turned upside down so as you end up with a flat surface on top
  • Using a palette knife, spread a thin layer of cream around the edges of the gateau
  • Remove the grated chocolate from the fridge and holding the gateau gently on its side roll the edge through the chocolate so as to cover the edges.
  • Carefully place the gateau back on a serving plate using a palette knife to help you place the gateaux down
  • Spoon the remaining cream into a piping bag fitted with a star-shaped nozzle and pipe 12 rosettes around the top.
  • Fill the middle of the Gateau with piped cream
  • Place a reserved cherry on each rosette of cream and scatter any remaining chocolate over the top of the Gateau.
  • Serve and enjoy

Recipe Video


  • Top Tips
  • Use sandwich tins rather than loose bottom tins, as the batter is going to be fairly loose, this will save any leakage