Classic Black Forest cake

    1 hour 35 min

    A classic recipe for everyone's kitschy favourite - Black Forest Gateau! This may seem like a chore to make, but the end result is well worth it. Layers of chocolate sponge, black cherry topping and whipped cream icing.

    661 people made this

    Serves: 12 

    • For the cake
    • 265g plain flour
    • 400g caster sugar
    • 65g unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 3 eggs
    • 240ml milk
    • 120ml vegetable oil
    • 1 tablespoon vanilla extract
    • For the cherry filling
    • 3 (425g) tins black cherries in syrup
    • 200g caster sugar
    • 4 tablespoons cornflour
    • 1 teaspoon vanilla extract
    • For the cream icing
    • 750ml whipping cream
    • 5 tablespoons icing sugar

    Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
    2. In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
    3. Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
    4. To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
    5. To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
    6. With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
    7. To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.


    Classic Black Forest cake
    Classic Black Forest cake

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (344)


    Absolutely perfect! Moist cake that held together and the flavours were exactly right- better than a shop bought cake! Best Black Forest cake recipe ever!  -  13 May 2018


    Really delighted with the result,best cake ever. Used strawberries instead of cherries. Same result. yum yum.  -  13 Jan 2018


    Best Black Forest EVER!!!!! 🎂  -  11 Oct 2015