Black Forest Gateau
This delicious Black Forest Gateau recipe (chocolate cake with cherries and cream) is easy to make and is perfect for dinners and parties.
  Serves:  20       Print   FavoriteLoading Add to My Favourites
For the chocolate cake
  • 340 g (12 oz) caster (superfine) sugar
  • 340 g (12 oz) unsalted butter
  • 240 g (8½ oz) self-raising flour
  • 100 g (3½ oz) cocoa powder
  • 6 eggs
For the filling
  • 2 x 440 g (16 oz) cans of cherries in syrup
  • 400 ml (14 fl oz) double cream (extra heavy whipping cream)
For the icing
  • 200 ml (7 fl oz) double cream (extra heavy whipping cream)
  • 200 g (7 oz) dark chocolate (55% cocoa solids)
For decoration
  • Chocolate shavings
  • Fresh cherries (when in season)
Make the cake
  1. Cream together the butter and sugar.
  2. Beat the eggs in one at a time.
  3. Sift in the flour and cocoa powder and fold everything together using a spoon until you have an even mixture.
  4. Grease an 8" (20 cm) cake tin then line it with baking or greaseproof paper. Pour in the cake batter, smooth it out and bake at 150°C/300°F fan oven, 170°C/340°F conventional oven for 1-1½ hours.
  5. Check the cake after 1 hour by inserting a skewer into the middle. If the skewer has cake batter on it, continue baking until the skewer comes out clean in this test.
  6. Allow the cake to cool for 15 minutes before removing it from the tin, then place on a wire rack to cool completely.
Prepare the icing
  1. Place the cream in a small pan and gently bring to the boil with stirring.
  2. Just as it comes to the boil pour the cream over the chocolate. Mix until you have a smooth and fluid goop.
  3. Chill in the 'fridge for about 30 minutes to help thicken it up.
Prepare the filling
  1. Drain the cherries and keep about 1 cup of the syrup.
  2. Whip the cream until nice and stiff.
Make the gateau
  1. Slice the cake into 3 layers using a sharp, serrated knife.
  2. Drizzle 5 or 6 tbsp of cherry syrup evenly onto each layer of the cake.
  3. Place the bottom layer on a plate. Spread on one third of the whipped cream and add one half of the cherries.
  4. Place the middle layer on top and gently press down. Now spread one half of the remaining cream onto this layer together with the remaining cherries.
  5. Place the top layer on top and press down gently.
  6. Cover the cake all over with the icing and pipe the remaining cream on the top.
  7. Decorate and serve.
Titli's Tips
This cake should not be overly sweet which is why you should never use cherry pie filling in place of the cherries in this recipe. Maraschino cherries are not a good idea for the same reason.

If you want to add kirsch (a cherry liquer) you should replace 2 or 3 tbsp of the cherry syrup marinade in each layer with the equivalent amount of kirsch. Don't add too much liquid or the cake will become soggy.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 430 21%
Calories from Fat 286
Total Fat 31.8g 48%
Saturated Fat 19.1g 95%
Unsaturated Fat 9.1g
Amount Per Serving       % Daily Value
Total Carbohydrate 36.1g 12%
Dietary Fibre 3.2g 12%
Sugars 36.0g
Protein 5.8g 11%
Cholesterol 127.8mgs 42%
Percent Daily Values based on a 2,000 calorie diet.