Time has added a warm layer of nostalgia to the legacy of Sara Lee and the original Black Forest Gateau: the iconic German dessert soaring with cherry-brushed layers of chocolate sponge, whipped cream, and an intoxicating splash of kirsch. Behind its show-stopping appearance lies a surprisingly approachable bake—the magic is all in the artful assembly.
Prep 1 hr
Cook 1 hr 5 min
Serves 8-10
For the pastry layer (optional)
60g plain flour
5g cocoa powder
25g caster sugar
40g softened butter
Salt
For the sponge
6 large eggs
140g soft light brown sugar
60g cocoa powder
Salt
For the filling
750g fresh or frozen cherries, or 700g morello cherries in syrup (see step 1)
60g caster sugar (if using fresh or frozen cherries)
1½ tbsp kirsch, or cherry brandy (cherry liqueur works, just note it’s sweeter)
500ml double or whipping cream
½ tsp vanilla extract
50g icing sugar
300g cherry jam
1 square dark chocolate, shaved
1. Choosing Your Cherries
Traditionally, Black Forest Gateau features tart sour cherries, but these can be tricky to source in the UK. You might find them frozen, or opt for jarred morello cherries, but with summer’s bounty, sweet fresh cherries work beautifully here (if using jarred or tinned, skip step 2).
2. Prepping the Fruit
Remove the stones from all but ten of your cherries (reserve those whole for decor). The simplest method is a cherry pitter—many double as olive pitters as well.
Place the pitted cherries and sugar in a saucepan over medium heat. Cook gently, stirring occasionally, until the fruit softens but still holds its shape.
3. Should You Bake a Pastry Base?
The classic Black Forest has a layer of crisp pastry as its foundation, adding structure and resisting sogginess from the cherry-kirsch syrup. For a simplified approach, skip pastry and create a three-layered sponge—requiring less fruit and cream.
4. Mix and Shape the Pastry
Cut a piece of greaseproof paper to fit your 20cm loose-bottomed tin. Sift flour and cocoa into a large bowl, mixing in sugar and a pinch of salt. Rub in the softened butter until a soft dough forms.
5. Bake It Crisp
Press the dough evenly into the lined tin. Chill for 20 minutes while your oven heats to 200C (180C fan)/390F/gas 6. Bake for around 15 minutes until firm and crisp, then let it cool outside the tin.
6. Begin the Sponge Cake
Line the same tin with fresh paper and reduce the oven temperature to 180C (160C fan)/350F/gas 4.
Separate the eggs. In one bowl, thoroughly whisk yolks and brown sugar until thick and light.
Sift cocoa powder and a pinch of salt over the mixture and fold in gently.
7. Finish and Bake the Sponge
In another bowl, beat egg whites until stiff. Mix a spoonful into the chocolate mixture to loosen, then delicately fold in the remaining whites. Pour into your tin, smooth the top, and bake for 35–40 minutes—until risen and set. Allow to cool completely in the tin (it will settle as it cools).
8. Soak and Slice
Drain your cherries saving the juices—blend about 50ml with the kirsch. Carefully slice the cooled sponge into three discs with a bread knife.
Sprinkle a little cherry-kirsch syrup over each sponge layer—don’t drench, just moisten. Whip cream until just thickening, then add vanilla and sifted icing sugar, continuing to whip until cloud-like but still soft.
9. To Assemble and Decorate
First, spread a third of the cherry jam over the cooled pastry base. Layer on a quarter of the whipped cream, then scatter a third of the cherries on top. Add a disc of sponge. Repeat the sequence—jam, cream, cherries, and another sponge—for the next layer.
Build your third and final tier, finishing with a generous crown of cream and a flourish of reserved cherries and dark chocolate shavings.
Slice, share, and enjoy the rich, nostalgic delight of this classic German gateau.
