Black Forest Gateau
A classic German celebration cake: two chocolate sponges soaked in a cherry and kirsch syrup, filled with whipped cream and kirsch-soaked morello cherries, and finished with dark chocolate curls and fresh cherries. Serves 12.
TOTAL TIME
1 hr 50 min
ACTIVE TIME
28 min
QUANTITY
~2.6 kg
DIFFICULTY
Medium
CUISINE
German
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/13
Tools0/22
Ingredients0/13 gathered · 12 servings
225g
275g
4piece
175g
50g
1tsp
850g
6tbsp
100g
600ml
2tbsp
1tsp
12piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 225g | — | — | |
| 2 | | 275g | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 175g | — | — | |
| 5 | | 50g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 850g | — | — | |
| 8 | | 6tbsp | — | — | |
| 9 | | 100g | — | — | |
| 10 | | 600ml | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 12piece | — | — |
Tools26 items
Procedure50 steps
1 of 50
Turn the oven to 180 °C (160 °C fan).
⏱ 15 min
2 of 50
Line the base of a 20 cm round sandwich tin with a circle of baking paper.
⏱ 30s
3 of 50
Line the base of a second 20 cm sandwich tin the same way.
⏱ 30s
4 of 50
Put 225 g of soft butter in the large mixing bowl.
Unsalted butter · 225 g
⏱ 10s
ResultUnsalted butter5 of 50
Add 225 g of the caster sugar.
Caster sugar · 225 g⏱ 5s
ResultUnsalted butter and caster sugar6 of 50
Beat with the hand mixer for about 3 minutes, until pale and fluffy.
⏱ 3 min
ResultPale creamed butter and sugar7 of 50
Break the eggs into the small bowl.
Egg · 4 piece
⏱ 40s
ResultEgg8 of 50
Beat them with the fork.
⏱ 20s
ResultBeaten egg9 of 50
Add the eggs a little at a time, beating well after each.
⏱ 2 min
ResultCake batter base10 of 50
Put the flour in the medium bowl.
Self-raising flour · 175 g
⏱ 5s
ResultSelf-raising flour11 of 50
Add the cocoa.
Cocoa powder · 50 g⏱ 5s
ResultFlour and cocoa12 of 50
Add the baking powder.
Baking powder · 1 tsp⏱ 5s
ResultDry cake mix14 of 50
Fold it in gently with the spatula until no streaks remain.
⏱ 1 min
ResultChocolate cake batter15 of 50
Spoon half the batter into the first tin and level it.
⏱ 30s
ResultChocolate cake batter16 of 50
Spoon the rest into the second tin and level it.
⏱ 30s
ResultChocolate cake batter17 of 50
Using oven gloves, put the first tin in the oven.
⏱ 10s
ResultFirst half of the batter18 of 50
Put the second tin beside it.
⏱ 10s
ResultSecond half of the batter19 of 50
Bake for about 25 minutes, until risen and springy.
⏱ 25 min
ResultFirst chocolate sponge20 of 50
Bake the second alongside, until a metal skewer pushed into the middle comes out clean.
⏱ 25 min
ResultSecond chocolate sponge23 of 50
After 5 minutes, run the palette knife round the first sponge and turn it out onto the wire rack, peeling off the paper.
⏱ 30s
ResultFirst chocolate sponge24 of 50
Turn the second sponge out onto a second rack the same way.
⏱ 30s
ResultSecond chocolate sponge27 of 50
Meanwhile, tip the jar of morello cherries into a second medium bowl.
Morello cherries in syrup · 850 g⏱ 15s
ResultMorello cherries in syrup28 of 50
Tip them into the sieve, letting the syrup run back into the bowl.
⏱ 30s
ResultDrained cherriesused in step 3429 of 50
Pour the cherry syrup into the small saucepan.
⏱ 10s
ResultDrained cherries30 of 50
Add the remaining 50 g of sugar.
Caster sugar · 50 g⏱ 5s
ResultCherry syrup and sugar31 of 50
Heat, stirring, until the sugar dissolves, then simmer for about 5 minutes, until reduced by half, and take off the heat.
⏱ 6 min
ResultReduced cherry syrup32 of 50
Stir in 4 tablespoons of the kirsch.
Kirsch · 4 tbsp⏱ 10s
ResultWarm kirsch syrup34 of 50
Put the cherries in a second small bowl.
⏱ 10s
ResultDrained cherries35 of 50
Stir in the remaining 2 tablespoons of kirsch.
Kirsch · 2 tbsp⏱ 15s
ResultKirsch cherriesused in step 4536 of 50
Lay the chocolate on the plate.
Dark chocolate · 100 g
⏱ 5s
ResultDark chocolate38 of 50
Pour the cream into the large bowl.
Double cream · 600 ml
⏱ 10s
ResultDouble cream39 of 50
Add the icing sugar.
Icing sugar · 2 tbsp⏱ 5s
ResultCream and icing sugar40 of 50
Add the vanilla.
Vanilla extract · 1 tsp⏱ 5s
ResultSweetened vanilla cream41 of 50
Whisk to soft, spreadable peaks; stop before it turns grainy.
⏱ 2 min 30s
ResultWhipped creamused in step 4442 of 50
Set the first sponge on the cake stand.
⏱ 15s
ResultCold first sponge46 of 50
Set the second sponge on top and press lightly.
⏱ 15s
ResultLayered sponges47 of 50
Brush with the rest of the syrup.
⏱ 40s
ResultSoaked layered cake48 of 50
Spread the rest of the cream over the top and sides.
⏱ 3 min
ResultCream-covered gateau49 of 50
Press the chocolate curls onto the sides and scatter the rest over the top with the palette knife.
⏱ 2 min
ResultChocolate-covered gateau50 of 50
Arrange the fresh cherries around the top edge and serve, or chill until needed.
Fresh cherries · 12 piece⏱ 40s
ResultBlack Forest GateauTotal Time1 hr 50 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C (160 °C fan).⏱ 15 min |
| 2 | — | | Line the base of a 20 cm round sandwich tin with a circle of baking paper.⏱ 30s |
| 3 | — | | Line the base of a second 20 cm sandwich tin the same way.⏱ 30s |
| 4 | 225 g | | Put 225 g of soft butter in the large mixing bowl.⏱ 10sResultUnsalted butter |
| 5 | 225 g | | Add 225 g of the caster sugar.⏱ 5sResultUnsalted butter and caster sugar |
| 6 | — | | Beat with the hand mixer for about 3 minutes, until pale and fluffy.⏱ 3 minResultPale creamed butter and sugar |
| 7 | 4 piece | | Break the eggs into the small bowl.⏱ 40sResultEgg |
| 8 | — | | Beat them with the fork.⏱ 20sResultBeaten egg |
| 9 | Beaten eggstep 8 | | Add the eggs a little at a time, beating well after each.⏱ 2 minResultCake batter base |
| 10 | 175 g | | Put the flour in the medium bowl.⏱ 5sResultSelf-raising flour |
| 11 | 50 g | | Add the cocoa.⏱ 5sResultFlour and cocoa |
| 12 | 1 tsp | | Add the baking powder.⏱ 5sResultDry cake mix |
| 13 | Dry cake mixstep 12 | | Sift the dry mix over the batter.⏱ 40sResultBatter and dry mix |
| 14 | — | | Fold it in gently with the spatula until no streaks remain.⏱ 1 minResultChocolate cake batter |
| 15 | Chocolate cake batterstep 14 | | Spoon half the batter into the first tin and level it.⏱ 30sResultChocolate cake batter |
| 16 | — | | Spoon the rest into the second tin and level it.⏱ 30sResultChocolate cake batter |
| 17 | — | | Using oven gloves, put the first tin in the oven.⏱ 10sResultFirst half of the batter |
| 18 | — | | Put the second tin beside it.⏱ 10sResultSecond half of the batter |
| 19 | — | | Bake for about 25 minutes, until risen and springy.⏱ 25 minResultFirst chocolate sponge |
| 20 | — | | Bake the second alongside, until a metal skewer pushed into the middle comes out clean.⏱ 25 minResultSecond chocolate sponge |
| 21 | — | | Using oven gloves, take out the first tin.⏱ 10sResultFirst chocolate spongeused in step 23 |
| 22 | — | | Take out the second tin.⏱ 10sResultSecond chocolate spongeused in step 24 |
| 23 | First chocolate spongestep 21 | | After 5 minutes, run the palette knife round the first sponge and turn it out onto the wire rack, peeling off the paper.⏱ 30sResultFirst chocolate sponge |
| 24 | Second chocolate spongestep 22 | | Turn the second sponge out onto a second rack the same way.⏱ 30sResultSecond chocolate sponge |
| 25 | — | | Leave to cool completely, about an hour.⏱ 1 hrResultCold first spongeused in step 42 |
| 26 | — | | Leave the second to cool alongside.⏱ 1 hrResultCold second spongeused in step 46 |
| 27 | 850 g | | Meanwhile, tip the jar of morello cherries into a second medium bowl.⏱ 15sResultMorello cherries in syrup |
| 28 | — | | Tip them into the sieve, letting the syrup run back into the bowl.⏱ 30sResultDrained cherriesused in step 34 |
| 29 | Drained cherriesstep 28 | | Pour the cherry syrup into the small saucepan.⏱ 10sResultDrained cherries |
| 30 | 50 g | | Add the remaining 50 g of sugar.⏱ 5sResultCherry syrup and sugar |
| 31 | — | | Heat, stirring, until the sugar dissolves, then simmer for about 5 minutes, until reduced by half, and take off the heat.⏱ 6 minResultReduced cherry syrup |
| 32 | 4 tbsp | | Stir in 4 tablespoons of the kirsch.⏱ 10sResultWarm kirsch syrup |
| 33 | — | | Leave to cool.⏱ 20 minResultKirsch syrupused in step 43 |
| 34 | Drained cherriesstep 28 | | Put the cherries in a second small bowl.⏱ 10sResultDrained cherries |
| 35 | 2 tbsp | | Stir in the remaining 2 tablespoons of kirsch.⏱ 15sResultKirsch cherriesused in step 45 |
| 36 | 100 g | | Lay the chocolate on the plate.⏱ 5sResultDark chocolate |
| 37 | — |  | Shave it into curls with the peeler.⏱ 3 minResultChocolate curlsused in step 49 |
| 38 | 600 ml | | Pour the cream into the large bowl.⏱ 10sResultDouble cream |
| 39 | 2 tbsp | | Add the icing sugar.⏱ 5sResultCream and icing sugar |
| 40 | 1 tsp | | Add the vanilla.⏱ 5sResultSweetened vanilla cream |
| 41 | — | | Whisk to soft, spreadable peaks; stop before it turns grainy.⏱ 2 min 30sResultWhipped creamused in step 44 |
| 42 | Cold first spongestep 25 | | Set the first sponge on the cake stand.⏱ 15sResultCold first sponge |
| 43 | Kirsch syrupstep 33 | | Brush it with half the syrup.⏱ 40sResultSoaked base spongeused in step 47 |
| 44 | Whipped creamstep 41 | | Spread a third of the cream over it.⏱ 1 minResultBase with creamused in step 48 |
| 45 | Kirsch cherriesstep 35 | | Scatter the cherries over the cream.⏱ 30sResultCherry layer |
| 46 | Cold second spongestep 26 | | Set the second sponge on top and press lightly.⏱ 15sResultLayered sponges |
| 47 | Soaked base spongestep 43 | | Brush with the rest of the syrup.⏱ 40sResultSoaked layered cake |
| Layered spongesstep 46 | |||
| 48 | Base with creamstep 44 | | Spread the rest of the cream over the top and sides.⏱ 3 minResultCream-covered gateau |
| Soaked layered cakestep 47 | |||
| 49 | Chocolate curlsstep 37 | | Press the chocolate curls onto the sides and scatter the rest over the top with the palette knife.⏱ 2 minResultChocolate-covered gateau |
| 50 | 12 piece | | Arrange the fresh cherries around the top edge and serve, or chill until needed.⏱ 40sResultBlack Forest Gateau |
| Total Time | 1 hr 50 min | ||
Serving
A batch eaten a portion at a time — about 12 portions. Serve what is wanted now and keep the rest.
Nutritionper serving
Estimated · pre-cooking · 93% ingredients covered
| Nutrient | Per serving |
|---|---|
| 657kcal | |
| 7g | |
| 39g | |
| 23g | |
| 58g | |
| 42g | |
| 3g | |
| 145mg |
Ingredients0/13
Tools0/22
German · Recipe
Black Forest Gateau
A classic German celebration cake: two chocolate sponges soaked in a cherry and kirsch syrup, filled with whipped cream and kirsch-soaked morello cherries, and finished with dark chocolate curls and fresh cherries. Serves 12.
What you’ll doYou will bake two chocolate sponges and cool them, drain the morello cherries and reduce their syrup with sugar and kirsch, and soak the cherries in more kirsch. Whip the cream with icing sugar and vanilla. Brush the first sponge with syrup, spread with cream and scatter with cherries, top with the second sponge and the rest of the syrup, cover in cream, press on chocolate curls and finish with fresh cherries.
Serves12
Total1 hr 50 min
LevelMedium
Ingredients
- Unsalted butter225 g
- Caster sugar275 g
- Egg4 piece
- Self-raising flour175 g
- Cocoa powder50 g
- Baking powder1 tsp
- Morello cherries in syrup850 g
- Kirsch6 tbsp
- Dark chocolate100 g
- Double cream600 ml
- Icing sugar2 tbsp
- Vanilla extract1 tsp
- Fresh cherries12 piece
Tools
Metal skewersSpoonSieveChocolate sponge tin (20cm round sandwich tin)20cm round sandwich tin 2 (20cm round sandwich tin)Egg bowl (small bowl)Kirsch cherries bowl (small bowl)Large mixing bowlFlexible spatulaOvenCake standPalette knifeSmall saucepanPastry brushDry cake bowl (medium bowl)Cherries syrup bowl (medium bowl)First sponge rack (wire rack)Second sponge rack (wire rack)Large bowlWhiskHand mixerBaking paperPeelerPlateForkOven glove
Method
1
Turn the oven to 180 °C (160 °C fan).
180°C15 minOven
2
Line the base of a 20 cm round sandwich tin with a circle of baking paper.
30sChocolate sponge tin (20cm round sandwich tin), Baking paper
3
Line the base of a second 20 cm sandwich tin the same way.
30s20cm round sandwich tin 2 (20cm round sandwich tin), Baking paper
4
Put 225 g of soft butter in the large mixing bowl.
10sLarge mixing bowlUnsalted butter · 225 g
5
Add 225 g of the caster sugar.
5sLarge mixing bowlCaster sugar · 225 g
6
Beat with the hand mixer for about 3 minutes, until pale and fluffy.
3 minLarge mixing bowl, Whisk
7
Break the eggs into the small bowl.
40sEgg bowl (small bowl)Egg · 4 piece
8
Beat them with the fork.
20sEgg bowl (small bowl), Fork
9
Add the eggs a little at a time, beating well after each.
2 minLarge mixing bowl, Hand mixerBeaten egg · step 8
10
Put the flour in the medium bowl.
5sDry cake bowl (medium bowl)Self-raising flour · 175 g
11
Add the cocoa.
5sDry cake bowl (medium bowl)Cocoa powder · 50 g
12
Add the baking powder.
5sDry cake bowl (medium bowl)Baking powder · 1 tsp
13
Sift the dry mix over the batter.
40sLarge mixing bowl, SieveDry cake mix · step 12
14
Fold it in gently with the spatula until no streaks remain.
1 minLarge mixing bowl, Flexible spatula
15
Spoon half the batter into the first tin and level it.
30sChocolate sponge tin (20cm round sandwich tin), Flexible spatulaChocolate cake batter · step 14
16
Spoon the rest into the second tin and level it.
30s20cm round sandwich tin 2 (20cm round sandwich tin), Flexible spatula
17
Using oven gloves, put the first tin in the oven.
10sChocolate sponge tin (20cm round sandwich tin), Oven, Oven glove
18
Put the second tin beside it.
10s20cm round sandwich tin 2 (20cm round sandwich tin), Oven, Oven glove
19
Bake for about 25 minutes, until risen and springy.
180°C25 minChocolate sponge tin (20cm round sandwich tin)
20
Bake the second alongside, until a metal skewer pushed into the middle comes out clean.
180°C25 min20cm round sandwich tin 2 (20cm round sandwich tin), Metal skewers
21
Using oven gloves, take out the first tin.
Result · First chocolate sponge · used in step 23
10sChocolate sponge tin (20cm round sandwich tin), Oven, Oven glove
22
Take out the second tin.
Result · Second chocolate sponge · used in step 24
10s20cm round sandwich tin 2 (20cm round sandwich tin), Oven, Oven glove
23
After 5 minutes, run the palette knife round the first sponge and turn it out onto the wire rack, peeling off the paper.
30sFirst sponge rack (wire rack), Palette knifeFirst chocolate sponge · step 21
24
Turn the second sponge out onto a second rack the same way.
30sSecond sponge rack (wire rack), Palette knifeSecond chocolate sponge · step 22
25
Leave to cool completely, about an hour.
Result · Cold first sponge · used in step 42
1 hrFirst sponge rack (wire rack)
26
Leave the second to cool alongside.
Result · Cold second sponge · used in step 46
1 hrSecond sponge rack (wire rack)
27
Meanwhile, tip the jar of morello cherries into a second medium bowl.
15sCherries syrup bowl (medium bowl)Morello cherries in syrup · 850 g
28
Tip them into the sieve, letting the syrup run back into the bowl.
Result · Drained cherries · used in step 34
30sSieve
29
Pour the cherry syrup into the small saucepan.
10sSmall saucepanDrained cherries · step 28
30
Add the remaining 50 g of sugar.
5sSmall saucepanCaster sugar · 50 g
31
Heat, stirring, until the sugar dissolves, then simmer for about 5 minutes, until reduced by half, and take off the heat.
6 minSmall saucepan, Spoon
32
Stir in 4 tablespoons of the kirsch.
10sSmall saucepanKirsch · 4 tbsp
33
Leave to cool.
Result · Kirsch syrup · used in step 43
20 minSmall saucepan
34
Put the cherries in a second small bowl.
10sKirsch cherries bowl (small bowl)Drained cherries · step 28
35
Stir in the remaining 2 tablespoons of kirsch.
Result · Kirsch cherries · used in step 45
15sKirsch cherries bowl (small bowl), SpoonKirsch · 2 tbsp
36
Lay the chocolate on the plate.
5sPlateDark chocolate · 100 g
37
Shave it into curls with the peeler.
Result · Chocolate curls · used in step 49
3 minPlate, Peeler
38
Pour the cream into the large bowl.
10sLarge bowlDouble cream · 600 ml
39
Add the icing sugar.
5sLarge bowlIcing sugar · 2 tbsp
40
Add the vanilla.
5sLarge bowlVanilla extract · 1 tsp
41
Whisk to soft, spreadable peaks; stop before it turns grainy.
Result · Whipped cream · used in step 44
2 min 30sLarge bowl, Hand mixer
42
Set the first sponge on the cake stand.
15sCake stand, Palette knifeCold first sponge · step 25
43
Brush it with half the syrup.
Result · Soaked base sponge · used in step 47
40sCake stand, Pastry brushKirsch syrup · step 33
44
Spread a third of the cream over it.
Result · Base with cream · used in step 48
1 minCake stand, Palette knifeWhipped cream · step 41
45
Scatter the cherries over the cream.
30sCake standKirsch cherries · step 35
46
Set the second sponge on top and press lightly.
15sCake stand, Palette knifeCold second sponge · step 26
47
Brush with the rest of the syrup.
40sCake stand, Pastry brushSoaked base sponge · step 43Layered sponges · step 46
48
Spread the rest of the cream over the top and sides.
3 minCake stand, Palette knifeBase with cream · step 44Soaked layered cake · step 47
49
Press the chocolate curls onto the sides and scatter the rest over the top with the palette knife.
2 minCake stand, Palette knifeChocolate curls · step 37
50
Arrange the fresh cherries around the top edge and serve, or chill until needed.
Result · Black Forest Gateau
40sCake standFresh cherries · 12 piece
Printed 6 October 2026