Black Forest Gateau

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180C and line two 23 cm tins.

   Mark done

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

   Mark done Start 8 min timer

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done Start 3 min timer

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

   Mark done

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

   Mark done

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

   Mark done

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

    Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong coffee
• More kirsch
• A Sunday afternoon

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.