If I had a pound for every time someone told me Black Forest gâteau was outdated, I’d have… well, enough to fund a cherry orchard. But here’s the truth: when it’s made fresh—from scratch, with care—it’s anything but old-fashioned. It’s indulgent, dramatic, and downright delicious.
I learned the hard way: don’t rush the process. The first time I made it, I sliced the sponge too warm—what a mess. Torn layers, slipping cream, runaway cherries. Now I always bake the sponge a day ahead, let it cool completely, and slice it gently with a serrated knife like I’m defusing a bomb.
A proper Black Forest cake is all about contrast: light-as-air cocoa sponge, rich cream, boozy cherry compote, and a crunch of toasted almonds. It’s a showstopper dessert with soul.
Why This Recipe Works
- Fluffy cocoa sponge – Whipping the eggs and sugar thoroughly is the secret to that soft, airy rise.
- Cherries + kirsch – A rich, jammy, slightly boozy compote gives depth and zing.
- Toasted almonds – Classic touch and a perfect crunch to offset the soft layers.
Ingredients (And Why They Matter)
- 4 eggs – The structure and rise come from whisked eggs, not added leavening.
- 100g caster sugar – Dissolves easily to create that thick, foamy batter.
- 75g self-raising flour + 25g cocoa powder – Sift together for a lump-free, light sponge.
- 2 x 420g tins of black cherries (in juice) – Avoid syrup; you want sharp, fruity flavour.
- 2 tbsp cornflour – To thicken the cherry compote just enough.
- 3–4 tbsp kirsch – Optional but traditional. Adds a rich cherry note.
- 600ml double cream – Whipped until it holds soft peaks.
- 50g flaked almonds – Toasted for flavour and texture.
- Chocolate curls – The final flourish.
Make It Your Way
- No alcohol? Sub kirsch with extra cherry juice.
- No almonds? Use desiccated coconut or chocolate sprinkles.
- Gluten-free? Use GF flour plus ½ tsp baking powder.
- More chocolate? Add shavings between the sponge layers.
Mistakes to Avoid
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sponge deflated | Air knocked out while folding | Gently fold with a metal spoon |
| Cake fell apart while slicing | Sliced while warm or unevenly | Cool fully, use a serrated knife |
| Cream didn’t hold shape | Over- or under-whipped | Stop at soft peaks—watch closely! |
How to Make Mary Berry’s Black Forest Gâteau
1. Preheat the Oven
Heat to 180°C / 350°F / Gas 4. Grease and line the base of a 23cm round tin.
2. Make the Sponge
Whisk 4 eggs with 100g caster sugar until thick and pale. Gently fold in sifted flour and cocoa. Pour into the tin and smooth the top.
3. Bake + Cool
Bake 40–45 mins until risen and pulling away from the edges. Cool completely on a wire rack.
4. Cherry Filling
Drain the cherries, keeping the juice. Pit most (save some whole for topping).
Mix 2 tbsp cornflour with a little juice to form a paste. Heat remaining juice, stir in the paste, and simmer until thick. Remove from heat, stir in cherries and kirsch, and cool.
5. Slice the Sponge
Once fully cool, slice horizontally into three even layers using a serrated knife.
6. Assemble
Spread cherry compote and ¾ of the whipped cream between the layers. Stack them carefully.
7. Decorate
Cover sides with a thin cream layer and press on toasted almonds. Pipe or spoon cream rosettes on top. Add whole cherries and chocolate curls to finish.
Tips From My Kitchen
- Chill your mixing bowl and whisk before whipping cream—it helps it stay firm.
- Don’t skip toasting the almonds—it really elevates the flavour.
- Use a ruler to mark slicing points for even layers.
Storage + Serving
- Fridge: Store in an airtight container for up to 2 days. The sponge will soften but still taste amazing.
- Freezer: Only freeze the sponge (unfilled). Wrap tightly in cling film.
- Serve with: A cup of strong coffee—or a little glass of kirsch, if you’re feeling fancy.
FAQs
Can I use fresh cherries?
Yes! Simmer pitted fresh cherries with sugar and water, then thicken with cornflour.
Can I make the sponge ahead?
Definitely. Bake it a day in advance, wrap tightly, and assemble the next day.
Do I really need kirsch?
It’s traditional, but optional. Try cherry juice or amaretto for a twist.
No piping bag?
No problem—just spoon whipped cream on top. Rustic still looks beautiful.
Craving more chocolate? Try these too:
- Mary Berry’s Death by Chocolate Cake
- Mary Berry’s Chocolate Cupcakes with Ganache Icing
- Super Moist Chocolate Fudge Cake
