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Black Forest gateau recipe

285 ratings

Chocolate, cherries and cream – what’s not to like about this black forest gateau recipe! Put your baking skills to the test and rustle up this German dessert that’s guaranteed to impress friends and family See method

Serves 10
40 mins to prepare and 1 hr 15 mins to cook
574 calories / serving

Ingredients

160g (5oz) caster sugar
160g unsalted butter, softened
160g (5oz) self-raising flour, sifted
40g (1 1/2oz) cocoa powder, sifted into the flour
3 large eggs
25ml (1fl oz) milk (optional)
50ml (2fl oz) kirsch (optional)
150g (5oz) canned cherries, drained

For the filling and garnish

350ml (12fl oz) double cream
50g (2oz) icing sugar + 2 tbsp icing sugar
1 tbsp Kirsch (optional)
50g (2oz) whole maraschino cherries, drained
100g dark chocolate, shaved

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2390kj
574kcal 29%
Fat
40g 57%
Saturates
23g 117%
Sugars
31g 35%
Salt
0.3g 6%

of the reference intake
Carbohydrate 50.2g Protein 3.6g Fibre 3.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm springform cake tin with nonstick baking paper.
In a large mixing bowl, whisk together the butter, flour, sugar, eggs, cocoa powder and Kirsch (if using) until smooth; usually 1-2 minutes. Whisk in the milk if the mixture looks a little dry then fold in the cherries.
Spoon into the prepared cake tin and bake for 35-40 minutes until a cake tester comes out clean from the centre of the cake. Remove when ready and allow to cool on a wire rack before turning out from the tin to cool completely.
Meanwhile, whip 200ml (7fl oz) double cream until it forms soft peaks. Spread all over the sides and top of the cake when it is cool and dust with 1 tbsp of icing sugar. Sprinkle the shaved chocolate all over the cake on the sides and top so that it sticks to the cream.
Whip the remaining icing sugar, Kirsch (if using) and cream together until it forms soft peaks and transfer to a piping bag fitted with a 3cm star nozzle. Pipe 5-6cm wide swirls of the cream all around the perimeter of the top of the cake. Arrange a maraschino cherry on top of each swirl.

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Dust the the cake with the remaining tablespoon of the icing sugar and transfer the cake to a serving plate.