Black Forest gateau

Black Forest gateau

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

Cook: 40 mins Prep 1 hr plus cooling


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: per serving (10)

  • kcal859
  • fat48.9g
  • saturates29.9g
  • carbs93.7g
  • sugars73.6g
  • fibre2.6g
  • protein7.2g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g salted butter, plus extra for greasing
  • 200g bar dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 300g plain flour
  • 375g golden caster sugar
  • 25g cocoa
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 medium eggs
  • 200g buttermilk or natural yoghurt
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

To assemble

  • 425g can pitted cherry, 2 tbsp juice reserved, rest drained



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 100g morello cherry jam



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • 500ml tub double cream
  • 3 tbsp icing sugar
  • 1 small punnet fresh cherries (optional)



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Feb, 2014
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
19th Nov, 2013
beast best one out there
4th Nov, 2013
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 :)
17th Oct, 2013
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
17th Sep, 2013
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.
30th Aug, 2013
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.
8th Jul, 2013
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.
28th Apr, 2013
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.
22nd Apr, 2013
Absolutely amazing gateu! Highly recommended! And 3rd day it tasted the best, so would recommend to prepare in advance!
17th Mar, 2013
I'm making this later today but do not have any Kirsch. Any substitute?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.