Few cakes manage to balance elegance, indulgence, and nostalgia quite like the Black Forest gateau. This showstopping dessert has been adored for decades, especially in the 1970s and 80s, and it’s now enjoying a well-deserved comeback. With layers of moist chocolate sponge, billowing whipped cream, sweet cherries, and a cheeky splash of kirsch, this German classic is every bit as delicious as it is iconic.
At its heart, the Black Forest gateau is about harmony — of texture, flavour, and just the right amount of decadence. Each ingredient plays a vital role in creating that rich, satisfying experience. Here’s what makes it so special:
The Ingredients That Make It Magic
- Chocolate Sponge Cake
Light, soft, and rich with cocoa, the chocolate sponge is the foundation of the gateau. It’s not overly sweet, which is key — it allows the cherries and cream to shine while still providing that unmistakable chocolatey depth. - Whipped Cream
No buttercream here. The traditional Black Forest gateau uses freshly whipped cream — airy, smooth, and just slightly sweetened. It’s the perfect contrast to the bold chocolate sponge and brings a luscious texture to every bite. - Cherries
The soul of the gateau. Whether you use morello cherries, sour cherries, or fresh ones when in season, they add a sweet-tart juiciness that cuts through the richness. Some versions also incorporate cherry syrup or compote between the layers for an extra fruity punch. - Kirsch (Cherry Brandy)
A splash of kirsch adds warmth and a grown-up edge to the cake. It’s brushed onto the sponge layers to add moisture and flavour. While optional for some, it’s traditional — and elevates the dessert with a gentle boozy kick. - Chocolate Shavings
The finishing touch. Generous curls or shavings of dark chocolate are scattered over the cream for visual appeal and a bittersweet crunch. It’s simple, yet adds a touch of luxury. - Glacé Cherries or Fresh Cherries on Top
Classic versions often feature bright red glacé cherries nestled in swirls of whipped cream. More modern versions might go for glossy fresh cherries or even a cherry compote drip.
Why It’s Still a Favourite
There’s something about Black Forest gateau that feels like a celebration. It’s dramatic without being difficult, rich without being cloying, and familiar without being boring. It brings people together — whether it’s at a birthday, holiday table, or just a Sunday afternoon treat.
Part of the charm lies in how easy it is to personalise. Some like theirs heavy on the kirsch, while others skip it entirely. Some go all out with three or four sponge layers, while others keep it modest with two. But no matter the variation, that combination of chocolate, cherries, and cream always delivers.
In a world full of modern desserts and fancy patisserie, Black Forest gateau remains a timeless classic. It’s a reminder that sometimes, the best things come from the past — and they taste even better when shared.
Black Forest Gateau
Ingredients
For the Chocolate Sponge:
- 175 g plain flour
- 50 g cocoa powder
- 1½ tsp baking powder
- 200 g caster sugar
- 4 medium eggs free range
- 200 g unsalted butter softened
- 1 tsp vanilla extract
- 2 tbsp milk
For the Cherry Filling:
- 300 g morello cherries tinned or jarred drained, juice reserved
- 2 tbsp cornflour
- 2 tbsp kirsch cherry brandy or cherry juice
For the Whipped Cream:
- 500 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
For Decoration:
- 75 g dark chocolate for shavings or curls
- Glacé cherries or fresh cherries
Instructions
- Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins.
Make the sponge:
- In a large bowl, sift together the flour, cocoa powder and baking powder. Add sugar, butter, eggs, vanilla extract and milk. Beat until smooth and creamy.175 g plain flour, 50 g cocoa powder, 1½ tsp baking powder, 200 g caster sugar, 4 medium eggs, 200 g unsalted butter, 1 tsp vanilla extract, 2 tbsp milk
Bake the cakes:
- Divide the batter evenly between the tins and bake for 20–25 minutes until springy to touch. Let cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
Prepare cherry filling:
- In a small saucepan, heat 150ml of the reserved cherry juice. Stir in the cornflour until thickened. Add the cherries and kirsch (or extra juice). Allow to cool.2 tbsp cornflour, 300 g morello cherries
Whip the cream:
- In a chilled bowl, whip the cream with icing sugar and vanilla until soft peaks form.500 ml double cream, 2 tbsp icing sugar, 1 tsp vanilla extract
Assemble the cake:
- Slice each sponge horizontally to create four thin layers. Place one layer on a serving plate and brush with a little cherry juice or kirsch. Spread a third of the cherry filling and a layer of whipped cream. Repeat with the next two layers.2 tbsp kirsch
Top the cake:
- Add the final sponge layer. Cover the top and sides with the remaining whipped cream. Decorate with chocolate shavings and cherries.75 g dark chocolate, Glacé cherries