Anna Louise Black Forest gateau is one of those cakes that went through a long period of being unfashionable — associated with the 1970s dinner party circuit, with tinned cherries and aerosol cream and slightly garish decoration.
What that period obscured was the fact that a properly made Black Forest gateau — dark chocolate sponge, Kirsch-soaked cherries, proper whipped cream, real chocolate shavings — is genuinely, completely wonderful.
I make this for occasions that call for something dramatic and specifically celebratory. The gateau is tall, dark, and dramatically decorated — chocolate shavings over every surface, whole cherries on top, cream piped in confident rosettes.
The elements — a good chocolate sponge, a cherry and Kirsch filling, lightly whipped cream — are each straightforward. The assembly takes twenty minutes.
The result is something that has been celebrated across Germany, Austria, and Britain for generations, and that deserves to be made properly and appreciated properly.
Ingredients for Mary Berry Black Forest Gateau
For the Chocolate Sponge (Three Layers)
- 175g unsalted butter, softened
- 175g golden caster sugar
- 175g self-raising flour, sifted
- 50g good quality cocoa powder, sifted
- 3 large eggs, at room temperature
- 1½ tsp baking powder
- 3 tbsp whole milk
- 1 tsp vanilla extract
For the Cherry Filling
- 2 x 425g tins pitted dark cherries in juice — drained, juice reserved
- 3 tbsp Kirsch or cherry brandy — stirred into the reserved cherry juice
- 2 tbsp cornflour — mixed with 3 tbsp of the cherry juice to thicken the sauce
- 1 tbsp golden caster sugar — added to the cherry juice sauce
For the Cream
- 600ml double cream, cold
- 3 tbsp icing sugar
- 1 tsp vanilla extract
To Decorate
- 150g dark chocolate — to make chocolate shavings or curls using a vegetable peeler
- A jar of maraschino cherries or fresh dark cherries — for the top decoration
- A dusting of icing sugar or extra cocoa powder
- Extra whipped cream rosettes piped around the edge
How to Make Mary Berry Black Forest Gateau
Step 1 — Make the Chocolate Sponge
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease three 20cm round sandwich tins and line the bases with baking parchment.
Beat the softened butter and golden caster sugar together for four to five minutes until pale and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract.
Sift the flour, cocoa powder, and baking powder into the bowl. Add the milk. Fold gently until just combined.
Divide equally between the three tins — I weigh the batter for exactly even layers. Bake for 18 to 22 minutes until risen and a skewer comes out clean.
Cool in the tins for five minutes. Turn out onto wire racks and cool completely — at least one hour.
Step 2 — Make the Cherry Sauce
Pour the reserved cherry juice into a small saucepan. Add the Kirsch or cherry brandy and the tablespoon of sugar. Stir in the cornflour mixed with cherry juice. Bring to the boil over a medium heat, stirring constantly, until the sauce thickens and turns glossy. Remove from the heat. Stir in the drained cherries. Leave to cool completely.
Step 3 — Soak the Sponge Layers
Using a skewer or a fork, pierce the top of each cooled sponge layer several times. Spoon two to three tablespoons of the cherry juice and Kirsch mixture — taken from before the cornflour thickening — over each layer. This soaks the sponge layers with the Kirsch and cherry flavour.
Step 4 — Whip the Cream
Whip the cold double cream, icing sugar, and vanilla to soft, billowy peaks — the cream should hold its shape gently when the whisk is lifted.
Step 5 — Assemble the Gateau
Place the first sponge layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the surface. Spoon half the cherry sauce over the cream — distributing the cherries evenly.
Place the second sponge layer on top. Spread another generous layer of cream. Spoon the remaining cherry sauce and cherries over the cream.
Place the third sponge layer on top. Press down very gently.
Cover the top and sides of the entire gateau with the remaining whipped cream — use a palette knife to smooth the top and sides as evenly as possible.
Step 6 — Decorate
Press dark chocolate shavings or curls generously all over the sides and top of the cream-covered gateau — covering completely. The cream acts as an adhesive and the chocolate shavings adhere on contact.
Pipe cream rosettes around the top edge using a star nozzle. Place a whole cherry in the centre of each rosette. Dust very lightly with icing sugar or cocoa.
Refrigerate for at least one hour before serving — this firms the cream and gives clean slices.
My Top Tips For Best Black Forest Gateau
Three layers gives the dramatic height that makes a Black Forest gateau what it is. Two layers gives a pleasant chocolate and cherry cake. Three layers gives something that looks genuinely dramatic on a cake stand — the height is part of the appeal.
The Kirsch is not optional. Kirsch — clear cherry brandy — is the specific, defining flavour of an authentic Black Forest gateau. Cherry brandy, maraschino liqueur, or a little cherry juice with a splash of brandy can substitute, but Kirsch gives the specific, slightly almond-tinged cherry character that makes this gateau specifically itself.
The cornflour-thickened cherry sauce gives a glossy, defined cherry layer. Without thickening, the cherry juice soaks straight into the cream and gives an indistinct, watery cherry layer. The thickened sauce holds between the cream and sponge layers and gives clean, visible cherry filling in every slice.
Press chocolate shavings on while the cream is fresh. Cream that has been on the cake for more than twenty minutes starts to form a slight skin that does not hold the shavings as well. Work quickly at the decoration stage.
Refrigerate for one hour before slicing. The cream needs time to firm slightly so the gateau slices cleanly rather than collapsing. One hour minimum — two is better for the cleanest possible slices at the table.
Serving Suggestions
On a tall cake stand at the table where the height can be fully appreciated. As a celebration birthday cake for a chocolate lover. At a Christmas gathering where something specifically retro and specifically dramatic is wanted.
How to Store Mary Berry Black Forest Gateau
In the fridge: Store covered for up to 2 days. The Kirsch flavour deepens slightly on the second day and the sponge becomes more moist from the cherry juice.
In the freezer: Freeze the unfilled, unfrosted chocolate sponge layers for up to 3 months. Assemble fresh when needed.
Mary Berry Black Forest Gateau Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line three 20cm tins. Beat butter and sugar 4–5 minutes. Add eggs one at a time. Add vanilla. Sift in flour, cocoa, and baking powder. Add milk — fold gently. Weigh and divide between tins. Bake 18–22 minutes. Cool completely.
- Pour reserved cherry juice into a saucepan. Add Kirsch and sugar. Stir in cornflour mixed with cherry juice. Bring to boil — stir until thick and glossy. Stir in cherries. Cool completely.
- Pierce sponge layers several times with a skewer. Spoon a little of the Kirsch cherry juice over each layer to soak.
- Whip cold cream, icing sugar, and vanilla to soft peaks.
- Place first sponge on plate. Spread cream. Spoon half the cherry sauce over. Second sponge — cream and remaining cherry sauce. Third sponge — press down gently. Cover top and sides with cream.
- Press chocolate shavings all over immediately. Pipe rosettes around the top edge. Place a cherry in each rosette. Dust lightly. Refrigerate 1 hour minimum before slicing.
Notes
Frequently Asked Questions
Can I use fresh cherries instead of tinned?
Yes — 400g of fresh dark cherries, stoned and halved, give a more vivid, more complex result. You will need to make the cherry sauce with 200ml of water, the Kirsch, and the sugar in place of the tinned cherry juice.
Can I make this without alcohol?
Yes — replace the Kirsch with cherry juice or a mixture of apple juice and a few drops of almond extract. The result is noticeably different in character but still very good.
Can I use buttercream instead of whipped cream?
Whipped cream is the traditional and correct filling for a Black Forest gateau — it gives the lightness that balances the dark, rich chocolate sponge and the intense cherry filling. Buttercream gives a heavier, richer result.
How do I make chocolate shavings?
Bring a bar of good quality dark chocolate to room temperature. Using a vegetable peeler, run the blade firmly along the edge of the chocolate — the shavings curl naturally as they fall. Work on a piece of baking parchment and keep the shavings in the fridge until needed.
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