Go Back Email Link
Mary Berry Black Forest Gateau Recipe
Anna Louise

Mary Berry Black Forest Gateau Recipe

Mary Berry's Black Forest gateau has layers of dark chocolate sponge, Kirsch-soaked cherries, and whipped cream — a genuinely spectacular celebration cake.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Cooling & Assembly Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Chocolate Sponge Three Layers:
  • 175 g unsalted butter softened
  • 175 g golden caster sugar
  • 175 g self-raising flour sifted
  • 50 g good quality cocoa powder sifted
  • 3 large eggs room temperature
  • 1½ tsp baking powder
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • Cherry Filling:
  • 2 x 425g tins pitted dark cherries in juice — drained juice reserved
  • 3 tbsp Kirsch or cherry brandy
  • 2 tbsp cornflour mixed with 3 tbsp reserved cherry juice
  • 1 tbsp golden caster sugar
  • Cream:
  • 600 ml double cream cold
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • Decoration:
  • 150 g dark chocolate made into shavings with a vegetable peeler
  • Whole cherries for the top
  • Icing sugar or cocoa for dusting

Method
 

  1. 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.
  2. 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.
  3. Pierce sponge layers several times with a skewer. Spoon a little of the Kirsch cherry juice over each layer to soak.
  4. Whip cold cream, icing sugar, and vanilla to soft peaks.
  5. 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.
  6. 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

Three layers gives the dramatic height that defines a Black Forest gateau.
Kirsch is not optional — it gives the specific, authentic flavour of this gateau.
Cornflour-thickened cherry sauce gives a defined, glossy layer that holds between the cream and sponge.
Press chocolate shavings on while the cream is fresh — cream forms a skin after 20 minutes.
Refrigerate 1 hour minimum before slicing — cream firms and slices come out clean.
Freeze unfilled sponge layers for up to 3 months.
QR Code linking back to recipe