Black Forest gâteau

Black Forest gâteau

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 40 mins Prep 1 hr plus cooling

Skill level

Easy

Servings

Serves 8 - 10

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic

Nutrition and extra info

Nutrition info

Nutrition per serving (10)

kcalories
859
protein
7.2g
carbs
93.7g
fat
48.9g
saturates
29.9g
fibre
2.6g
sugar
73.6g
salt
0.7g

Ingredients

  • 175g salted butter, plus extra for greasing
  • 200g bar dark chocolate
  • 300g plain flour
  • 375g golden caster sugar
  • 25g cocoa
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 200g buttermilk or natural yoghurt

To assemble

  • 425g can pitted cherries, 2 tbsp juice reserved, rest drained
  • 100g morello cherry jam
  • 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
  • 500ml tub double cream
  • 3 tbsp icing sugar
  • 1 small punnet fresh cherries (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
  2. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
  3. Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.
  4. Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
  5. Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
  6. When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Recipe from bbcgoodfood.com, June 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sloveniansarah's picture

Hi Lou, frozen cherries should work ok, but drain and dry them well with kitchen paper once they're thawed otherwise they'll be too wet, I would then taste for sweetness as they won't be in syrup like tinned / jar ones so you may need more sugar or jam.

louhands25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I can't find any canned/tinned cherries would frozen ones work if I thawed them out first? I want to make this for valentines day. Please can someone advise me?

tmfjay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant to make- looked and tasted amazing!!!! First ever cake and i decided to hit the ground running with this one and it went brilliantly! Success all around

althenasg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my mum's birthday, everyone loved it!! I used the extra whipped cream to cover the whole cake, drizzle chocolate ganache on top and chocolate shaving on the sides. Looks great and taste great too. Very easy to make too . Thank You Sarah :)

cdt1984's picture

I made this at Christmas and everyone loved it. I am making another for my grandma as there wasn't any left for her to try, she has a sweet tooth and will love this. I add Cherry Brandy to mine along with Kirsch. I do think the sponge takes a long time to bake and like a previous comment - the cream/choc needs to be left a long time or it is too runny. I have made this already and it is waiting on the side whilst the sponge is in the oven. "Oh and the house smells amazing" :0) xx

charade1's picture

Fantastic cake, followed recipe exactly. Impressive to look at, you could make 2 sponges for a less dramatic look. Cake once cut and 6 pieces gone would not stand straight!

jansimms's picture
  • 1
  • 2
  • 3
  • 4
  • 5

JSB - You can either use equivalent mls to suggested grms, or, if like me, you get everything together and then realise you've got no buttermilk/yoghurt in the fridge, use 2 extra eggs and a splash of ordinary milk. Works fine, still tastes delish!

naomi98's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is great however at 859calories a slice I couldn't risk it!
I used this as a bit of inspiration for my own black forest gateau, but for a fraction of the calories.
I made a fatless chocolate sponge.
And I am going to fill with the same filling as stated in the recipe but half the ammount of cream and a low fat substitute cream.
Should be very nice for new years :)

belgarion_11's picture

I am presently having a go at this recipe but have one query - Butter milk is liquid and on the carton is measured in milliliters not grams ?? can someone please throw any light on this?

sandrahyg's picture

Very nice but needs more kirsch and leave the cream and chocolate topping in the fridges for15 mins before spreading works well

bsbdesja's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely! never made a BFG before, but it turned out well and has been much appreciated by my housemates. The only thing to remember for next time is that the chocolate for the topping takes a LONG time to cool down enough to be of a spread-able consistency (rather than being runny and falling off the sides), so I will probably make it as soon as the cakes come out of the oven next time to give it more time to thicken.

bexybeck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent - turned out perfectly even though my mixer broke half way through and I had to do most of it by hand!

The resulting cake was huge and very impressive for a colleagues birthday. Lots of lovely comments about this one.

shameaboutthechef's picture

This BFG is a a major winner for an inexperienced baker like myself as the the fruit & cream filling disguise most textures/ dryness/ cracks etc- hurrah! The triple layers look impressive and it's as rich & decadent tasting as it looks. Next time I will make a coulis (or just melt some sugar into some cherry juice) and then stir in the whole cherries to the sauce. Water seeped from the the tinned fruit over the layer of cream below even after the cherries had been well drained and some cherry jams lack sweetness. I notice this is what Mary Berry does too so must be a worth a try!

kev33jody34's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It looks gorgeous and can't wait to make it .....

jacky10's picture

Looks yummy shall have to make it when I have guests as otherwise I shall put another stone on.............

megz15's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a good recipe it also tastes very tasty .its very good.

quincepip's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really really good! I thought it needed more cream, but then I always do.

ciaran060902's picture

It looks fab, I've3 got my own recipe for it it needs three eggs and no chocolate just cocoa

samanthapott's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe!

kellymc1983's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made 2 of these gateaux, one for my work colleagues and one for family. And they all commented on how nice it was.
It was my first attempt at making a black forest gateaux and i was impressed with the end result. Think i went a little OTT with the Kirsch though! Hic!

This is definitely a recipe i'll use again and share with family and friends.

Infact i shall be making it this week for my engaement party on Friday!

Pages

Questions

Tips