Luxury Black Forest gateau recipe

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  • Vegetarian
serves: 10
Skill: medium
Prep: 40 min
Cooking: 20 min
(may need an extra 5 mins)

Nutrition per portion

RDA
Calories 670 kCal 34%
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  • This recipe features extra cream for extra luxury. Big in the ’70s and now making a comeback, the Black Forest gateau is the perfect mix of cream, sponge and fruit. What a revival!

    Ingredients

    • 45ml (3tbsp) cocoa powder
    • 225g (8oz) unsalted butter, softened
    • 225g (8oz) caster sugar
    • 225g (8oz) self-raising flour
    • 5ml (1tsp) baking powder
    • 4 large eggs
    • For the filling and decoration:
    • 411g can morello cherries in syrup
    • 5ml (1tsp) cornflour
    • 45ml (3tbsp) cherry brandy
    • 450ml (3/4pt) double cream
    • 100g (4oz) plain chocolate, grated
    • You'll also need:
    • 2 x 20cm (8in) round sandwich tins

    Method

    • Preheat the oven to 180ºC, 350ºF or gas 4. Grease and base line the two sandwich tins with greaseproof paper.

    • Blend the cocoa powder to a paste with 75ml (5tbsp) boiling water. Place the butter, sugar, flour, baking powder and eggs in a large bowl and beat well with an electric whisk until thoroughly blended. Beat in the cocoa paste.

    • Divide the mixture between the cake tins and bake for 20-25 mins until well risen and the tops of the cakes spring back when lightly pressed with your finger. Leave in the tins for 5 mins, then turn out on to a cooling rack and leave to cool completely.

    • Drain the cherries and reserve 90ml (6tbsp) of the syrup. Pour the reserved syrup into a small pan and heat gently. Blend the cornflour with 15ml (1tbsp) water and add to the pan. Boil for 1-2 mins until thickened. Add 15ml (1tbsp) of the cherry brandy and leave to cool.

    • Slice each sponge cake in half horizontally. Sprinkle each sponge round with some of the remaining cherry brandy.

    • Whip the cream until softly peaking. Reserve 8 whole cherries for the top of the cake and halve the rest. Spread cream over one sponge round and top with a few cherries and a little of the syrup. Top with another sponge round, more cream, cherries and syrup. Repeat once more and then top with the remaining sponge round.

    • Spread the rest of the cream around the sides and over the top of the cake. Use a palette knife to press the grated chocolate into the cream around the side of the cake. Decorate the top with the reserved cherries and a little more grated chocolate.

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