Black Forest Gateau

Name: Black Forest Gateau
Cook time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: British
Ingredients: 6 eggs; 250 g golden caster sugar; 1 teaspoon vanilla extract; 50 g cocoa powder; 100 g plain flour; 150 g unsalted butter, melted; 200 ml water (for syrup); 175 g golden caster sugar (for syrup); 2 tablespoon Kirsch (for syrup); 1 jar raspberry jam; 750 ml whipping cream; 75 g golden caster sugar (for Kirsch cream); 2 teaspoon vanilla extract (for Kirsch cream); 3 tablespoon Kirsch (for Kirsch cream); 30 cherries; 150 g dark chocolate (for shaving)

⏱️ 25 min 👥 Serves 12 📅 22 February 2026

A classic Black Forest Gateau — three layers of light chocolate sponge soaked in Kirsch syrup, layered with raspberry jam, Kirsch cream and cherries, decorated with shaved dark chocolate.

👩‍🍳 Method

1
Preheat oven to 160°C. Grease and line three cake tins.
2
Whisk the eggs, caster sugar and vanilla together until the mixture falls in thick ribbons.
3
Sift the cocoa powder and flour together, then gently fold into the egg mixture.
4
Stir in the melted butter. Divide between the three tins and bake for 20–25 minutes. Leave to cool.
5
Make the syrup: dissolve the sugar in the water over heat, add the Kirsch and leave to cool.
6
Make the Kirsch cream: whip the cream with the caster sugar and vanilla to soft peaks, then fold in the Kirsch.
7
Level all three sponges so they are flat. Brush the first sponge generously with syrup, then spread with raspberry jam.
8
Spread a layer of Kirsch cream on the second sponge, place it on top and press down gently. Arrange 30 cherries over the cream, then cover with more cream.
9
Place the third sponge upside down on top. Brush with syrup.
10
Put cream in a piping bag and use the remainder to cover the whole cake.
11
Shave the dark chocolate using a peeler and press onto the sides of the cake. Pipe rosettes of cream and top with cherries to decorate.