Black Forest gateau – classic, moist and with the best family trick

Ingredients

• 6large eggs (size L)
• 1 packetvanilla sugar
• 170 gsugar
• 150 gplain flour
• 30 gbaking cocoa
• 2 tspbaking powder
• 1 pinchsalt
• 1 jarsour cherries
• 1 tbspcornflour
• 4 tbspwater
• 2 tbspicing sugar
• 2 tbspKirsch
• 1.25 litresdouble cream
• 3 packetswhipping cream stabiliser
• 100 gchocolate shavings
• 3 tbsp, plus a little extrasugar
• 12glacé cherries

Instructions

1. 1

   Preheat the oven

   Heat the oven to 170 °C, using conventional top and bottom heat.

2. 2

   Prepare the tin

   Line the base of a 26 cm springform tin with baking paper. Leave the sides ungreased.

3. 3

   Whisk the eggs

   Put the eggs, sugar, vanilla sugar and salt in a large bowl. Whisk for 6–8 minutes until pale and very voluminous.

4. 4

   Fold in the flour

   Mix the flour, cocoa and baking powder, then sift them. Gently fold the dry mixture into the egg mixture with a spatula and transfer the batter to the prepared tin.

5. 5

   Bake the sponge

   Bake on the middle shelf for about 35 minutes. Do not open the oven door during the first 30 minutes.

6. 6

   Cool the sponge

   Remove the baked sponge from the oven and leave it in the tin for 10 minutes. Loosen the sides, then leave the sponge to cool completely.

7. 7

   Rest overnight

   For best results, wrap the cooled sponge in cling film or a clean tea towel and leave it overnight.

8. 8

   Drain the cherries

   Tip the cherries into a sieve and let them drain, catching a generous splash of the cherry juice.

9. 9

   Mix the cornflour

   Stir the reserved cherry juice and cornflour together until smooth.

10. 10

    Heat the cherries

    Put the cherries in a saucepan and heat them. Once hot, stir in the cornflour mixture.

11. 11

    Thicken the filling

    Bring the mixture briefly to the boil, stirring constantly, until it has thickened noticeably.

12. 12

    Cool the filling

    Take the pan off the heat and leave the cherry filling to cool completely.

13. 13

    Cut the sponge

    The next day, cut the sponge horizontally twice to make three layers.

14. 14

    Mix the syrup

    Stir together the water, icing sugar and Kirsch. Brush the mixture evenly over all three sponge layers; you can do this as you assemble the cake.

15. 15

    Whip the cream

    Whip the well-chilled cream with the sugar and cream stabiliser until stiff. Keep it in the fridge until needed.

16. 16

    Layer the cake

    Place the first sponge layer on a cake plate and brush it with the Kirsch-sugar mixture. Spread on some cream, then add half the cherry filling.

17. 17

    Finish the layers

    Add the second sponge layer and repeat the filling. Top with the third layer, then cover the whole cake with the remaining cream, making sure to reserve some for decoration.

18. 18

    Pipe the cream

    Use a piping bag to pipe small rosettes of cream over the cake.

19. 19

    Add the cherries

    Briefly roll the glacé cherries in a little sugar, then place them on the cream rosettes.

20. 20

    Decorate with chocolate

    Finish the surface with chocolate shavings.

21. 21

    Chill before serving

    Refrigerate the cake for at least 2 hours before serving.

What is Black Forest gateau?

Black Forest gateau, or Schwarzwälder Kirschtorte, is a German cake known for its combination of chocolate sponge, cherries, cream and Kirsch. This version uses a home-style layering method and a Kirsch-sugar brush to moisten the sponge.

The cherries bring a tart, fruity note against the rich cream, while chocolate shavings and glacé cherries give the finished cake its familiar look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 9g protein, 22g carbs, 44g fat.

The sponge and sugar contribute most of the carbohydrates, while the cream supplies much of the fat; eggs and cream also provide protein. Serve a slice with fresh fruit, or choose a smaller piece alongside a lighter dessert.

A light chocolate sponge

Eggs first: whisking the eggs, sugar, vanilla sugar and salt for 6–8 minutes builds the volume that gives the sponge its light texture.

Fold gently: sifted flour, cocoa and baking powder should be folded in carefully so you retain as much air as possible. Leave the tin sides ungreased as directed.

A thick cherry filling

Reserved juice: catch some cherry juice as the fruit drains, then blend it smoothly with the cornflour before adding it to the hot cherries.

Watch the texture: stir constantly as the filling briefly boils and thickens. It needs to cool completely before you spread it between the sponge layers.

The Kirsch-sugar brush

Even coverage: mix the water, icing sugar and Kirsch, then brush the syrup across all three sponge layers. The recipe suggests doing this during assembly.

Keep the layers intact by spreading the syrup rather than pouring it in one spot. The sponge should be coated evenly before the cream and cherries go on.

Whipping and layering

Cold cream: use well-chilled cream and whip it with the sugar and stabiliser until stiff, then keep it refrigerated until you are ready to assemble.

Build evenly: use some cream and half the cherries on the first layer, then repeat on the second. Cover the outside with the remaining cream while reserving enough for the piped rosettes.

Timing and chilling

The sponge can be made the day before assembly and left wrapped overnight, as suggested in the method. This separates the baking and decorating work.

Once decorated, chill the gateau for at least 2 hours before serving so it is cold throughout.

Serving the gateau

Cut the chilled cake into slices with a sharp knife, wiping the blade between cuts for neater layers. Serve it as a dessert or alongside coffee.

The gateau is rich, so a smaller slice with fresh fruit on the side can make a more balanced plate.

Recipe notes & tips

• Use a clean, dry bowl for whisking the eggs so they can become pale and voluminous.
• Sift the cocoa, flour and baking powder together to help them fold evenly into the egg mixture.
• Keep the oven door closed for the first 30 minutes of baking.
• Let both the sponge and cherry filling cool completely before assembling the cake.
• Chill the cream before whipping and keep it refrigerated until you need it.
• Reserve cream for the piped rosettes before covering the cake.

Variations

• Morello cherries: use sour Morello cherries for a sharper fruit flavour.
• Kirsch-free: leave out the Kirsch and brush the sponge with the water and icing sugar mixture.
• Chocolate finish: add extra chocolate shavings over the sides as well as the top.
• Simple decoration: spread the reserved cream in small rosettes or spoonfuls across the top.
• Individual portions: assemble the sponge, cherries and cream in serving glasses instead of layering a whole cake.

Common mistakes to avoid

• Opening the oven early: the sponge may lose volume, so keep the door shut for the first 30 minutes.
• Overmixing the batter: too much stirring can knock out the air, so fold the dry ingredients in gently.
• Adding cornflour directly: it can clump, so first stir it smooth with the reserved cherry juice.
• Using warm filling: it can soften the cream, so wait until the cherries have cooled completely.
• Whipping warm cream: it may not become stiff, so start with well-chilled cream.
• Skipping the chill: the cake needs at least 2 hours in the fridge before serving.

How to store

Keep the gateau covered in the refrigerator and serve it chilled. The recipe does not specify a storage duration; avoid leaving the cream cake at room temperature for extended periods.

Frequently asked questions