Black Forest Gateau

How to Make Black Forest Gateau

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1. Heat the oven to 180°C / 355°F and line two 23 cm tins.

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2. Whisk the eggs and caster sugar for 8 minutes, until pale, tripled and holding a ribbon.

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3. Sift the flour, cocoa, baking powder and salt over and fold in gently in three additions.

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4. Fold in the melted butter, then divide between the tins and bake 22 minutes.

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5. Cool completely, then split each cake horizontally to give 4 layers.

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6. Boil 200 ml of the cherry juice with the syrup sugar for 3 minutes, cool, then stir in the kirsch.

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7. Brush every layer generously with the syrup and leave 1 hour.

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8. Whip the cold cream with the icing sugar to soft peaks.

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9. Stack the layers with cream and drained cherries between each, keeping some cream back.

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10. Cover the top and sides with the remaining cream, press chocolate shavings round the sides, and finish with fresh cherries.

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Related guide: Prep, cook and total time.

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Tips for Making Black Forest Gateau

• Kirsch, generously, and an hour to distribute.
• Soft peaks — it firms as you spread it.
• Split the cakes with a long serrated knife and a steady hand.

Serving Suggestions

• Strong coffee
• More kirsch
• A Sunday afternoon

Storing & Reheating Black Forest Gateau

Keeps 3 days refrigerated. Bring to room temperature for 30 minutes before serving.

Black Forest Gateau FAQ: Common Questions

Black Forest Gateau Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 5 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.