Black Forest Gateau

Ed Baines bakes a deliciously rich and boozy gateau with chocolate, cherries and kirsch liqueur
By Ed Baines
Black Forest Gateau
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: hard


  • 450 g caster sugar
  • 6 eggs
  • 100 g plain flour
  • 50 g cocoa powder
  • 150 g butter, melted
  • 350 ml water
  • 750 ml double cream
  • 20 ml milk, chilled
  • 75 g icing sugar
  • 2 tbsp vanilla sugar
  • 400 ml can pitted cherries
  • 100 ml kirsch
  • 250 g dark chocolate, chilled and grated


1. Preheat oven to 180C/gas 4.

2. Whisk 250g of the caster sugar with the eggs until pale, thick and creamy. Sift in the plain flour and cocoa and fold this into the mixture with the melted butter.

3. Grease 3 23cm cake tins with butter and coat them with flour. Pour the mixture into the tins and bake in the oven for 25 minutes. When baked, turn out the cakes and leave to cool.

4. Boil 200g of caster sugar and 350ml water into a syrup and stir in 4 tablespoons of kirsch. Spoon this syrup over the cooled cake layers.

5. Whip together the double cream with the milk, icing sugar and vanilla sugar.

6. Strain the pitted cherries and soak in the remaining kirsch.

7. Cover each layer of cake with a quarter of the cream and 12 cherries. Then cover the sides of the cake with the remaining cream and decorate with chocolate shavings.

8. Serve chilled.

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