This delicious Black Forest Gateau is a show-stopping dessert that’s both creamy and indulgent. Perfect for celebrations, this easy recipe lets you use common ingredients like cherries and chocolate to create a rich, layered cake that everyone will love. Treat your guests to a slice of this classic delight!
Ingredients Needed:
For the Sponge:
- 150g (5.3 oz) unsalted butter (melted and cooled) + extra for greasing
- 6 large eggs
- 1 tsp vanilla extract
- 250g (1 ¼ cups) golden caster sugar
- 50g (⅓ cup) cocoa powder
- 100g (¾ cup) plain flour
For the Syrup:
- 200ml (⅘ cup) water
- 175g (¾ cup) golden caster sugar
- 2 tbsp kirsch (cherry brandy)
For the Kirsch Cream:
- 750ml (3 cups) whipping cream
- 75g (⅓ cup) golden caster sugar
- 2 tsp vanilla extract
- 3 tbsp kirsch
For Assembly:
- 150g (5.3 oz) dark chocolate (block)
- 3 tbsp raspberry preserve
- 40 black cherries (pitted) or tinned cherries (drained)
- Icing sugar (for dusting)
How To Make Black Forest Gateau?
- Make the Sponge: Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease three 22cm (8½ in) sandwich cake tins and line the bases with baking paper. In a large bowl, whisk together the eggs, vanilla, and sugar using an electric hand whisk until thick and pale. Sift in the cocoa powder and flour, then gently fold in. Stir in the melted butter. Divide the mixture evenly between the tins and bake for 20–25 minutes until springy. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Prepare Chocolate Shavings: Using a potato peeler or a knife, shave the dark chocolate, and store the shavings in the refrigerator until needed.
- Make the Syrup: In a saucepan, combine the water and sugar. Bring to a boil, then simmer for 5 minutes. Remove from heat and let cool, then stir in the kirsch.
- Make the Kirsch Cream: Whip the cream and sugar together until firm peaks form. Gently fold in the vanilla extract and kirsch.
- Assemble the Cake: Level the tops of the cooled sponges if needed. Place a bit of kirsch cream on a serving plate and set the first sponge on top. Brush with some syrup and spread with raspberry preserves. Add the second sponge and repeat with syrup. Spread about 1cm (½ in) of kirsch cream on top, then add the cherries, reserving 8 for decoration. Spread a bit more cream over the cherries, then place the last sponge on top, upside down for a flat surface. Brush with remaining syrup.
- Decorate: Spoon a quarter of the cream into a piping bag with a star nozzle and set aside. Use a palette knife to cover the top and sides of the cake with the remaining cream. Press the chocolate shavings onto the sides of the cake, then pipe cream around the edge and create 8 swirls on top. Decorate with reserved cherries. Dust with icing sugar before serving.
Recipe Tips:
- Use Room-Temperature Ingredients: Make sure the eggs and melted butter are at room temperature to help the sponge rise properly and stay light and fluffy.
- Don’t Overmix the Batter: When folding in the flour and cocoa powder, be gentle to avoid knocking out the air. This keeps the sponge soft and airy.
- Chill the Cream: For best results, chill the whipping cream, mixing bowl, and beaters before making the kirsch cream to ensure it whips up quickly and holds firm peaks.
- Even Cake Layers: If your sponges rise unevenly, trim the tops to create even layers. This helps the cake stack neatly and look professional.
- Apply Syrup Generously: Brush enough syrup onto each layer to keep the sponge moist, but don’t soak it to prevent it from becoming soggy.
How To Store Leftovers?
- Refrigerate: Let the leftover Black Forest Gateau cool to room temperature first. Then, cover it well or place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Cool the Black Forest Gateau to room temperature. Wrap each slice tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge overnight before serving.
Nutrition Facts:
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Black Forest Gateau Recipe
Description
This delicious Black Forest Gateau is a show-stopping dessert that’s both creamy and indulgent. Perfect for celebrations, this easy recipe lets you use common ingredients like cherries and chocolate to create a rich, layered cake that everyone will love. Treat your guests to a slice of this classic delight!
Ingredients
For the Sponge:
Instructions
- Make the Sponge: Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease three 22cm (8½ in) sandwich cake tins and line the bases with baking paper. In a large bowl, whisk together the eggs, vanilla, and sugar using an electric hand whisk until thick and pale. Sift in the cocoa powder and flour, then gently fold in. Stir in the melted butter. Divide the mixture evenly between the tins and bake for 20–25 minutes until springy. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Prepare Chocolate Shavings: Using a potato peeler or a knife, shave the dark chocolate, and store the shavings in the refrigerator until needed.
- Make the Syrup: In a saucepan, combine the water and sugar. Bring to a boil, then simmer for 5 minutes. Remove from heat and let cool, then stir in the kirsch.
- Make the Kirsch Cream: Whip the cream and sugar together until firm peaks form. Gently fold in the vanilla extract and kirsch.
- Assemble the Cake: Level the tops of the cooled sponges if needed. Place a bit of kirsch cream on a serving plate and set the first sponge on top. Brush with some syrup and spread with raspberry preserves. Add the second sponge and repeat with syrup. Spread about 1cm (½ in) of kirsch cream on top, then add the cherries, reserving 8 for decoration. Spread a bit more cream over the cherries, then place the last sponge on top, upside down for a flat surface. Brush with remaining syrup.
- Decorate: Spoon a quarter of the cream into a piping bag with a star nozzle and set aside. Use a palette knife to cover the top and sides of the cake with the remaining cream. Press the chocolate shavings onto the sides of the cake, then pipe cream around the edge and create 8 swirls on top. Decorate with reserved cherries. Dust with icing sugar before serving.
Notes
- Use Room-Temperature Ingredients: Make sure the eggs and melted butter are at room temperature to help the sponge rise properly and stay light and fluffy.
- Don’t Overmix the Batter: When folding in the flour and cocoa powder, be gentle to avoid knocking out the air. This keeps the sponge soft and airy.
- Chill the Cream: For best results, chill the whipping cream, mixing bowl, and beaters before making the kirsch cream to ensure it whips up quickly and holds firm peaks.
- Even Cake Layers: If your sponges rise unevenly, trim the tops to create even layers. This helps the cake stack neatly and look professional.
- Apply Syrup Generously: Brush enough syrup onto each layer to keep the sponge moist, but don’t soak it to prevent it from becoming soggy.