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Black Forest Gateau
A true retro classic, the Black Forest Gateau is a showstopping dessert that never goes out of style. Rich chocolate sponge layers are sandwiched with billows of whipped cream and a generous helping of kirsch-soaked cherries, then finished with a flurry of chocolate shavings. This beloved 1970s favourite is pure indulgence - decadent yet nostalgic, and perfect for celebrations, Sunday lunches, or whenever you fancy a slice of something special. It’s a timeless treat that brings joy with every forkful.
Ingredients
- 1 tin of black cherries
- 60g red jelly cubes
- 100g cherry brandy or juice
- 75g plain chocolate
- 75g butter
- 150g Wessex Mill Self Raising Flour
- 1 tbsp cocoa
- ½ tsp baking powder
- 2 eggs
- 125g caster sugar
- 4 tbsp natural yoghurt
- 200g cherry brandy or juice
- 9 tbsp cherry jam
- 250ml cream
- 500g mascarpone
- 50g icing sugar
- plus chocolate strands, for decoration
Equipment
- 4 x 20cm/8 inch round loose bottom cake tins
- 2 x mixing bowls
- 1 x saucepan
Method
180°C, Fan 160°F, 350°F, Gas 4
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Line the base and sides of a 20cm/8″ round, loose bottom cake tin with cling film.
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Tip the tin of cherries into a sieve standing over a bowl, slice the cherries in half and place them cut side up on the cling film.
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Measure 120ml of cherry juice into a saucepan, bring to the boil then remove from the heat, cut the jelly into small cubes, add them to the pan and stir to dissolve.
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Add a tablespoon of the cherry brandy to the jelly, stir and pour over the cherries then leave to set.
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Preheat the oven and rub some butter around the inside of 3 x 20cm/8″ round loose bottom cake tins or insert baking liners.
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Chop the chocolate and butter into cubes, melt gently then remove from the heat.
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Sift the flour, cocoa and baking powder into a separate bowl.
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Break the eggs into a mixing bowl, add the sugar and beat until thickened.
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Add the yogurt, melted chocolate and butter and beat until smooth.
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Tip the flour into the bowl, stir to combine then divide the mixture between the three tins and smooth the tops.
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Bake for 20-22 minutes or until the cake starts to come away from the side of the tin.
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Cool in the tin for five minutes then turn the cakes onto a wire rack and remove any liners.
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Brush cherry brandy over the sponges, or brush them with cherry juice.
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Spread a spoon of jam onto one sponge and put the rest into a mixing bowl. Place the sponge, jam side down, over the cherry jelly.
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Put the cream into another bowl, beat until starting to thicken then mix in the mascarpone.
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Spoon two thirds of the cream onto the cherry jam, mix well and divide between the other two sponges, spreading it out to the edges.
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Lift the sponges on top of each other then invert the final sponge onto the top so the jelly is on top of the sponge, covered in cling film.
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Sift the icing sugar the remaining mascarpone cream, beat until smooth the spread it around the outside edges of the cake.
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Sprinkle chocolate strands around the outside of the cake.
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Chill until ready to serve and gently peel off the cling film.
