Name: Black Forest Gateau Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: 200ml milk; 50g butter, diced; ½ cup vegetable oil (110ml); 2 tsp vanilla essence; 2 eggs, whisked; 2 cups plain flour (300g); ¾ cup cocoa powder (75g); 2 tsp baking soda; 1 tsp baking powder; 2 cups sugar (440g); 1 tsp salt; 1 tsp instant coffee; 1 cup boiling water; 1 cup frozen cherries (130g), halved; 1 cup frozen mixed berries (130g); ¼ cup sugar (60g); ½ cup water; 120ml cream; 120g dark chocolate; 380ml cream, whipped; 30g dark chocolate, grated

Jump to Recipe· 3.9 from 13 reviews

If you have ever dreamed of creating an irresistibly decadent dessert that brings together the rich flavors of chocolate, bright cherries, and luscious cream, then this Black Forest Gateau Recipe is going to be your new best friend. Each bite of this show-stopping cake delivers moist cocoa layers soaked with fruity berry sauce, wrapped in clouds of whipped cream, and topped with smooth chocolate ganache. It’s a dessert that’s as stunning to look at as it is delightful to eat, perfect for celebrations or simply treating yourself and your loved ones to something truly special.

Ingredients You’ll Need

A rich chocolate cake with three dark brown layers stacked and filled with thick white cream and a layer of dark red berry jam in between. The top of the cake is covered with smooth chocolate frosting dripping slightly down the sides, sprinkled with fine chocolate shavings. A slice is placed on a white plate in front of the cake, showing the layers clearly with cream and berry jam visible. A gold fork rests next to the slice. The cake sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might look simple, but each one plays a crucial role in building the classic tastes and textures of this Black Forest Gateau Recipe. From the cocoa to the cherries to the silky cream, every component contributes to the perfect harmony of flavors.

200ml milk: Provides moisture and tenderness to the cake batter.
50g butter, diced: Adds richness and a smooth texture.
½ cup vegetable oil (110ml): Keeps the cake moist and soft.
2 tsp vanilla essence: Enhances the overall flavor with warm notes.
2 eggs, whisked: Binds ingredients and helps the cake rise.
2 cups plain flour (300g): Forms the cake’s structure.
¾ cup cocoa powder (75g): Delivers deep chocolate flavor and dark color.
2 tsp baking soda: Ensures the cake rises with a tender crumb.
1 tsp baking powder: Adds extra lift and fluffiness.
2 cups sugar (440g): Sweetens the cake perfectly while balancing bitterness.
1 tsp salt: Elevates the chocolate taste by balancing sweetness.
1 tsp instant coffee: Intensifies chocolate notes without tasting like coffee.
1 cup boiling water: Activates cocoa and baking agents for moistness.
1 cup frozen cherries (130g): Gives that signature fruity burst and juiciness.
1 cup frozen mixed berries (130g): Adds complex berry flavors and tartness.
¼ cup sugar (60g): Sweetens the berry sauce for balance.
½ cup water: Used in cooking the berry sauce to the perfect consistency.
120ml cream: Base for the rich chocolate ganache topping.
120g dark chocolate: Provides the ganache with smooth, intense flavor.
380ml cream, whipped: Light and fluffy layers between the cake halves.
30g dark chocolate, grated: Adds decorative texture and extra chocolate hit.

How to Make Black Forest Gateau Recipe

Step 1: Prepare the Chocolate Cake Layers

Start by preheating your oven to 170°C fan bake and greasing then lining two 23cm round baking tins. This sets the stage for your cake to bake evenly and come out perfectly shaped.

Step 2: Combine Wet Ingredients

Warm the milk and butter gently in the microwave until the butter melts — about 30 to 40 seconds. Pour this mixture into a large bowl, then add the vegetable oil, vanilla essence, and whisked eggs. Mixing these well ensures a smooth, rich base for your batter.

Step 3: Mix Dry Ingredients

In a separate step, sift together the plain flour, cocoa powder, baking soda, and baking powder directly into your wet mixture. Add sugar, salt, and the instant coffee powder. This combination of ingredients will build the structure and deep flavor of your chocolate cake.

Step 4: Add Boiling Water and Whisk

Dissolve the instant coffee in the boiling water, then pour this hot liquid into the cake mix. Whisk everything together thoroughly, ensuring there are no lumps. The hot water blooms the cocoa powder, which gives the cake its intense chocolate taste and moist texture.

Step 5: Bake the Cakes

Divide the batter evenly between the two prepared tins and bake for 35 to 40 minutes. Use a cake tester or skewer to check — it should come out clean when the cakes are ready. Allow the cakes to cool completely to room temperature before moving on.

Step 6: Make the Berry Sauce

While the cakes bake and cool, prepare the berry sauce by halving the frozen cherries and placing them into a small saucepan with the frozen mixed berries. Add the sugar and water, then bring to a gentle boil while stirring.

Step 7: Simmer the Sauce

Reduce the heat and let the mixture simmer for about 10 minutes until the sauce thickens and reduces. Once done, let it cool to room temperature, then chill until you’re ready to assemble the gateau.

Step 8: Prepare Chocolate Ganache

Melt the dark chocolate with cream in a microwave-safe bowl for about one minute. Whisk the mixture until smooth and silky, then let it cool to room temperature so it thickens wonderfully, perfect for spreading over the finished cake.

Step 9: Assemble the Gateau

Carefully slice each cake horizontally to create four layers in total. Whip the cream until it holds soft peaks. Place the first cake layer on your serving plate, drizzle generously with a third of the berry sauce, then spread a third of the whipped cream evenly across. Repeat this layering process with the remaining cake layers, berry sauce, and cream.

Step 10: Finish with Ganache and Chocolate

Spread the thickened chocolate ganache evenly over the top of the assembled cake. To make it truly irresistible, grate extra dark chocolate over the ganache for a decorative touch. Chill the completed Black Forest Gateau Recipe for at least 3 hours to allow the layers to meld beautifully.

How to Serve Black Forest Gateau Recipe

This is a three-layer chocolate cake with dark brown, almost black, moist-looking sponge layers. Between the layers, there is a thick, creamy white filling with bits of red fruit, possibly raspberries or cherries, visible inside it. On the top layer, there is a glossy, smooth chocolate cream spread that drips slightly over the edge. The top is covered with a generous amount of chocolate shavings that are light brown and textured. The cake sits on a clear glass plate, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing, a sprinkle of fresh cherries or a few whole berries on top adds a pop of color and freshness. For an elegant finish, add delicate chocolate curls or a dusting of cocoa powder to enhance the cake’s visual appeal and boost the chocolate experience.

Side Dishes

This cake pairs heavenly with simple vanilla bean ice cream or a scoop of rich, creamy mascarpone to balance the intense chocolate and tart berry flavors. For a plate full of delight, serve a small glass of cherry liqueur or a cup of freshly brewed coffee alongside.

Creative Ways to Present

Think beyond the traditional slice! Try serving individual portions layered in glass trifle dishes so the vibrant layers are visible through the sides. Or for a fun twist, use small ring molds to create individual mini Black Forest Gateau servings that steal the show at any gathering.

Make Ahead and Storage

Storing Leftovers

Once assembled, the Black Forest Gateau Recipe keeps beautifully in the refrigerator for up to 3 days. Make sure to cover it with cake domes or cling wrap to prevent it from drying out or absorbing other fridge odors.

Freezing

You can freeze the chocolate cake layers before assembly for up to one month if you want to spread out your baking. Once assembled, freezing is not recommended because the whipped cream and berry sauce can change texture upon thawing.

Reheating

This cake is best enjoyed chilled, so reheating is not necessary. If you want the cake layers warm before assembling, reheat them gently in the microwave just until warm, but avoid overheating as it can dry the cake.

FAQs

Can I use fresh cherries instead of frozen?

Absolutely! Fresh cherries work fantastically in this Black Forest Gateau Recipe. Just pit and halve them before using, and adjust the cooking time of your berry sauce slightly if needed.

Is it possible to make this recipe dairy-free?

You can substitute the milk and cream with plant-based alternatives such as almond milk and coconut cream. Choose dairy-free chocolate to keep the ganache vegan-friendly. Texture and flavor will be slightly different but still delicious.

How do I know when the cake layers are done baking?

The best test is using a skewer or cake tester inserted in the center of the cakes. If it comes out clean or with just a few crumbs, your cake is perfectly baked and ready to cool.

Can I prepare the berry sauce ahead of time?

Yes, the berry sauce can be made a day or two in advance and stored in the refrigerator. This not only saves time but allows the flavors to deepen, making your gateau even more luscious.

What’s the secret to fluffy whipped cream for the layers?

Chill your mixing bowl and beaters before whipping, use fresh cream with at least 35% fat, and whip on medium-high speed until soft peaks form. Be careful not to overwhip or it will become grainy.

Final Thoughts

There’s something magical about creating a Black Forest Gateau Recipe from scratch, especially when the result is a perfectly balanced, impressive dessert that everyone raves about. Whether it’s a special occasion or you simply want to treat yourself, this cake’s harmonious layers of chocolate, cherry, and cream deliver happiness in every bite. Give it a try—you might just discover your new signature dessert!