Black Forest gâteau

Black Forest gâteau

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(23 ratings)

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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)

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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

Comments, questions and tips

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Comments

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L4ur3n92's picture

Made this cake at the weekend for the family - they all absolutely loved it - I was begged to make it again! I must say, when building the layers, I thought there was too much cream so I left 1/2 ... however when eating it, it could have done with a bit more cream - so don't scrimp like I did!

Lovely cake, will definitely make again

ailiejan's picture
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I've made this cake twice now and both times it turned out perfectly and was very well received by my guests. The cake does have a few stages, but all are very easy. I couldn't find kirsch so substituted with cherry brandy which was perfect, the second time I made the cake I only used cherry juice and it just wasn't quite as tasty! I agree that there is too much chocolate/cream for the topping. Perhaps 2/3 or even 1/2 of the quantity would be plenty. The cake is VERY big - I served it to nine people and still had over a third of a cake left.

Claireosborne's picture

I made this cake like a victoria sponge with only the two cakes. I used 225g of both butter and caster sugar, 4 med eggs then add 175g of self raising flour and 50g of cocoa sifted. With a dash of milk. Then add to two lined 8inch cake tins. Bake as per this recipe. Then i used normal tinned cherries. I pricked the sponges and just dotted some of the juice from the tin around. Next mix the cherries with the jam. I used half the amount of jam recommended by this recipe but still used almost all the cherries. I used a 100g bar of dark chocolate with 160ml of cream. That gives you more than enough (actually still too much)... I then used a fair amount of the cream that was left to whip up and add to the bottom sponge. Add the cherry mix on top.. Then add the top sponge and when the cream/choc mixture is fairly thick and spreadable spread that on top. We really enjoyed it made this way. The sponges came out nice and thick and it was really delicious. X

fishuax's picture

beast
best one out there

Tehmina's picture

I made this cake for our second anniversary and it was a complete hit! everything about it was absolutely perfect. I was a bit concerned after reading all the comments on how the cakes would not rise well but decided to give it a try anyways and thank goodness i did! This is the perfect cake for a very special occasion and I am never letting go of this recipe! Thanks :)

Murphy000's picture

Really enjoyed this cake but had to make a few changes- the cakes themselves worked really well definitely rich and dense as I remember Black Forest gateau tasting (circa 1975!). The super market didn't have tinned cherries so I bought cherries with kirsch and used the juice to pour into the cake. I mixed these cherries with the cherry jam to form the compote. I agree with the other review which said the chocolate was a bit too runny and also far too much dark chocolate even for this cake I ended up with over half left over. I'll use this recipe again for the cake part. Thanks

silvergranite's picture

I followed this recipe to the letter - what a pity I went by the star rating and didn't read the comments before making the cake! Definitely has a problem with rising. Maybe self-raising flour will do it but I'm not trying this recipe again.

discomikey's picture

not big on this recipie at all. next time I will just make a basic chocolate sponge as mine just didnt rise at all. All my staff said they werent keen on the finished product.

lovelyjubly's picture
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It was ok but not great, it seemed to lack something. I think that maybe I didn't soak the sponges in enough syrup?? I didn't think the ganache went with the cake either.

kiwidoc's picture
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Dire. Awful.
Nothing is right about this recipe. There is insufficient raising agent and it is dreadfully difficult to get the cakes to rise. The proportions in the ganache tend to over liquidity also.
Sorry guys - need to try harder.
Hint - it will work with SR flour and more choc in the cream to finish.

mashallah's picture
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Absolutely amazing gateu! Highly recommended!
And 3rd day it tasted the best, so would recommend to prepare in advance!

dave8956's picture
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S**t recipe!! Avoid at all costs. This is sloppy and tasteless. Instead use Antony Worrall Thompson recipe. MUCH Better! no idea why people have rated this recipe. I wish I could give 0 stars as the recipe is not worthy of even 1 star.

narsil2004's picture

I'm making this later today but do not have any Kirsch. Any substitute?

juliecrole's picture
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I made this at Xmas and it was amazing. I made the sponge cakes, poured on the juice, let them cool and put them in a tin for a couple of days. I then assembled the cake a few days later. It was really easy to make and amazing. Very tall and luxurious.

11ebbc's picture

Great taste, great recipe, great cake, GREAT!!!!!!!!!!!!!!!!!!!!!

louhands25's picture
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I made this for valentines day, it went down with my fella a storm so much so he ate a huge slice all to himself, even after sirloin steak and chips before hand.

hera247's picture

Guys my cake tasted gr8 but it fell to pieces before I could even serve it :( I think I put too much cream between the layers which made everything slide and my top layer fell to bits perhaps because of the juice I put in it. Was so sorry to see it obtain trifle status ... Don't think there is any way of fixing it

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
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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?

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