Black Forest Gateaux

Black Forest Gateaux


6 people made this

About this recipe: The classic chocolate and cherry cream cake! Chocolate sponge cake is soaked in Kirsch syrup, then layered with buttercream, cherries and cream. It's super-indulgent and perfect for special occasions.


Serves: 12 

  • For the Cake
  • 100g plain flour
  • 125g caster sugar
  • 10g vanilla sugar
  • 4 eggs, separated
  • 100g baking chocolate, melted
  • For the Syrup
  • 50g caster sugar
  • 1 tablespoon water
  • 2 teaspoons Kirsch
  • For the Buttercream
  • 50g butter
  • 50g icing sugar
  • 1 egg yolk
  • 2 teaspoons Kirsch
  • Other
  • cherries in syrup or in alcohol
  • 2 teaspoons icing sugar
  • 250ml double cream
  • chocolate shavings to decorate the cake (you can do it with a peeler)

Prep:3hr  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:4hr30min 

  1. Preheat oven to 190 C / Gas 5.
  2. For the cake: In a large bowl, beat together egg yolks, sugar and vanilla until light and creamy.
  3. In another bowl, beat egg whites until stiff. Fold into the melted chocolate.
  4. Choose a mould like a souffle dish, coat with flour and pour in the batter. Bake in preheated oven for 30-40 minutes (a knife should come out clean). Remove from dish and cool.
  5. For the syrup: Add sugar and 1 tablespoon water in a saucepan. Heat until it starts to bubble. Stir in Kirsch and leave for 1 minute, then remove from heat.
  6. Slice the cake into three horizontal pieces using a large serrated knife. Separate the pieces and soak each piece in 1/3 syrup. Let cool.
  7. For the buttercream: Beat butter and sugar until smooth. Add eggs yolks and Kirsch. Beat until smooth and creamy. Set aside.
  8. In another bowl, whip double cream with 2 teaspoons sugar. Set aside.
  9. To assemble: Transfer one slice of cake to a serving plate. Spread with 1/2 buttercream. Layer 1/2 cherries on top, then cover with 1/3 sweetened cream.
  10. Arrange the second sponge cake layer on top. Spread with remaining buttercream. Layer cherries on top, then with 1/3 cream.
  11. Arrange the third sponge cake layer on top. Spread remaining sweetened cream on top. Decorate with cherries and chocolate shavings. Refrigerate for at least 1 hour (or maximum of 48 hours before serving).

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