Delia Smith Black Forest Gateau Recipe

This Black Forest Gateau is a classic German dessert combining rich chocolate sponge with layers of lightly sweetened whipped cream and tart cherries. The texture is moist and airy, with a smooth, creamy filling and bursts of cherry flavor. Medium difficulty, this cake takes around 90 minutes from start to finish, making it perfect for a special occasion or impressive dessert.

Ingredients

For the sponge

• 200g plain chocolate, chopped
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 150g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• Butter, for greasing tins
• Baking parchment

For the filling

• 300ml double cream
• 2 tbsp icing sugar
• 350g canned Morello cherries, drained, juice reserved
• 2 tbsp Kirsch (optional)

For the topping

• Chocolate shavings, for decoration
• Icing sugar, for dusting

How to Make Delia Smith Black Forest Gateau

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
• Melt the chocolate and butter: Place chocolate and butter in a heatproof bowl over simmering water, stir until smooth, then set aside to cool slightly.
• Mix sugar and eggs: In a large bowl, beat the caster sugar and eggs until pale and creamy.
• Combine ingredients: Fold the melted chocolate and butter mixture into the egg mixture. Sift in flour, cocoa, and baking powder, folding gently to combine.
• Bake the sponge: Divide the batter evenly between the tins and level the tops. Bake for 30–35 minutes until firm to the touch. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip the cream: Whip double cream with icing sugar until soft peaks form.
• Assemble the gateau: Place one sponge on a serving plate. Brush with some reserved cherry juice mixed with Kirsch. Spread half the whipped cream over the sponge and scatter half the cherries on top. Place the second sponge on top and repeat the process with remaining cream and cherries.
• Decorate: Cover the top and sides with remaining whipped cream. Sprinkle with chocolate shavings and dust lightly with icing sugar.
• Chill before serving: Chill the gateau in the refrigerator for at least 1 hour before slicing to help it set.

Tips

How do I prevent the chocolate from seizing?

Make sure the chocolate is melted gently over simmering water and allow it to cool slightly before folding into the eggs.

Can I make this cake ahead of time?

Yes, you can assemble the gateau a few hours in advance. It tastes even better as the flavours meld.

How do I keep the sponge light?

Fold the flour and cocoa gently into the mixture and avoid overmixing to maintain an airy texture.

What can I use instead of Kirsch?

If you prefer an alcohol-free option, substitute cherry juice for the Kirsch.

Serving Suggestions

• Serve chilled with extra whipped cream on the side
• Decorate with fresh cherries for a festive look
• Pair with a hot cup of coffee or black tea

Storage

Room temperature

Not recommended. The cream filling requires refrigeration.

Refrigerator

Store in an airtight container for up to 2 days. Keep chilled until ready to serve.

Freezing

You can freeze unfilled sponge layers for up to 3 months. Thaw completely before assembling.

Nutrition

• Calories: 510 kcal
• Carbohydrates: 50g
• Protein: 6g
• Fat: 32g
• Saturated fat: 18g
• Sodium: 120mg

Values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Black Forest Gateau Recipe

Recipe by Ibrahim KhanCourse: DessertCuisine: GermanDifficulty: Medium

Servings

12

slices

Prep time

30

minutes

Cooking time

35

minutes

Total time

90

minutes

Calories

510

kcal

1

hour 

5

minutes

Rich, indulgent Black Forest Gateau layered with chocolate sponge, cherries, and whipped cream. A show-stopping dessert with deep chocolate flavour and a hint of Kirsch.

Ingredients

• 200g plain chocolate, chopped

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs

• 150g self-raising flour

• 50g cocoa powder

• 1 tsp baking powder

• 300ml double cream

• 2 tbsp icing sugar

• 350g canned Morello cherries, drained, juice reserved

• 2 tbsp Kirsch (optional)

• Chocolate shavings, for decoration

• Butter, for greasing tins

• Baking parchment

• Icing sugar, for dusting

Directions

• • Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
• • Melt the chocolate and butter: Place chocolate and butter in a heatproof bowl over simmering water, stir until smooth, then set aside to cool slightly.
• • Mix sugar and eggs: In a large bowl, beat the caster sugar and eggs until pale and creamy.
• • Combine ingredients: Fold the melted chocolate and butter mixture into the egg mixture. Sift in flour, cocoa, and baking powder, folding gently to combine.
• • Bake the sponge: Divide the batter evenly between the tins and level the tops. Bake for 30–35 minutes until firm to the touch. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• • Whip the cream: Whip double cream with icing sugar until soft peaks form.
• • Assemble the gateau: Place one sponge on a serving plate. Brush with some reserved cherry juice mixed with Kirsch. Spread half the whipped cream over the sponge and scatter half the cherries on top. Place the second sponge on top and repeat the process with remaining cream and cherries.
• • Decorate: Cover the top and sides with remaining whipped cream. Sprinkle with chocolate shavings and dust lightly with icing sugar.
• • Chill before serving: Chill the gateau in the refrigerator for at least 1 hour before slicing to help it set.

Notes

• Ensure chocolate is not too hot when mixing with eggs to prevent curdling.
• Do not overfold the batter to keep it light and airy.
• The gateau tastes even better if made a few hours in advance to allow flavors to meld.