Amelia Grace There’s something wonderfully theatrical about a proper Black Forest gateau, with its layers of dark chocolate sponge, boozy cherries and clouds of whipped cream, finished with chocolate shavings and a scattering of glossy cherries on top.
This is very much a special occasion cake, the sort I make for a birthday or when I want a dessert that gets a proper reaction when it lands on the table.
It takes a bit more assembly than most bakes, but nothing about it is genuinely difficult — it’s simply a matter of building it up in stages, layer by layer.
Why the Cherries Need Their Kirsch Soaking Time
The distinctive flavour of a Black Forest gateau comes as much from the cherries as it does from the chocolate, and that flavour depends on proper soaking time.
Cherries steeped in kirsch (a cherry brandy) for even just twenty minutes absorb a surprising amount of that boozy, fruity depth, which then carries through into the cream and every layer of the finished cake.
Skip the soaking time, and the cherries will simply taste like plain tinned or fresh fruit sitting on top of a chocolate cake — pleasant, but missing the deeper, more complex flavour that makes this dessert so distinctive.
Ingredients for Delia Smith Black Forest Gateau
Chocolate Sponge:
- 200g self-raising flour
- 50g cocoa powder
- 1½ tsp baking powder
- 200g caster sugar
- 200g unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 4 tbsp hot water
Cherry Filling:
- 400g pitted cherries (fresh, tinned or frozen and defrosted)
- 3 tbsp kirsch
- 2 tbsp caster sugar
Cream and Decoration:
- 500ml double cream
- 2 tbsp icing sugar
- Dark chocolate, grated or shaved, for decorating
- A few whole cherries with stalks, to finish
How to Make Delia Smith Black Forest Gateau — Step by Step
Step 1 — Bake the Chocolate Sponge
Preheat your oven to 180°C (160°C fan / Gas 4). Grease and line two 20cm round cake tins. Combine the flour, cocoa powder, baking powder, sugar, butter, eggs and vanilla in a bowl and beat until smooth. Beat in the hot water. Divide between the tins and bake for 25–30 minutes, until a skewer comes out clean. Cool completely.
Step 2 — Soak the Cherries
While the sponges bake, combine the pitted cherries with the kirsch and caster sugar in a bowl. Leave to soak for at least 20 minutes, stirring occasionally.
Step 3 — Whip the Cream
Whip the double cream with the icing sugar to soft, billowy peaks — take care not to over-whip, as it should still look soft and spreadable.
Step 4 — Split the Sponges
Once completely cool, carefully split each sponge in half horizontally using a large serrated knife, giving you four thin layers in total.
Step 5 — Layer the Cake
Place the first sponge layer on your serving plate. Spread with a layer of whipped cream, then scatter over a portion of the soaked cherries (reserving some for the top). Repeat with the second and third layers.
Step 6 — Top the Cake
Place the final sponge layer on top. Cover the top and sides of the whole cake with the remaining whipped cream, smoothing it as neatly as you can.
Step 7 — Decorate
Press grated or shaved dark chocolate around the sides of the cake. Finish the top with the reserved cherries and a few whole cherries with their stalks for a classic, dramatic look.
Step 8 — Chill Before Serving
Chill for at least 1 hour before slicing, to let everything settle and firm up slightly.
My Top Tips for the Best Delia Smith Black Forest Gateau
Don’t skip the kirsch soaking time. This step is what gives the finished gateau its distinctive, proper flavour, rather than tasting like a plain chocolate and cream cake with cherries on top.
Make sure the sponges are completely cool before splitting and layering. Warm sponge will melt the cream and slide apart, making the whole thing much harder to assemble neatly.
Whip the cream to soft peaks, not stiff ones. Over-whipped cream is much harder to spread neatly between the layers and can start to look grainy rather than smooth.
Build the cake on the plate you’re serving it from. Once assembled, this cake is quite delicate to move, so save yourself the stress and construct it in its final resting place.
Chill before serving, not straight after assembling. That hour in the fridge firms everything up just enough to give you clean, neat slices.
Serving Suggestions
Serve chilled, in generous slices, as the centrepiece of a celebration table. It’s rich enough to need nothing alongside it, though a small glass of kirsch poured for the table alongside dessert is a lovely, fitting touch.
How to Store Delia Smith Black Forest Gateau
In the fridge: Store in an airtight container or loosely covered for up to 3 days.
At room temperature: Not suitable — the whipped cream layers need to stay chilled.
In the freezer: Freeze the un-iced sponge layers only, wrapped well, for up to 3 months. Assemble fresh with cream and cherries once defrosted, as whipped cream and soaked cherries don’t freeze well.
Delia Smith Black Forest Gateau Recipe
Ingredients
Method
- Bake the chocolate sponge in two tins for 25–30 minutes. Cool completely.
- Soak the cherries in kirsch and sugar for at least 20 minutes.
- Whip the cream with icing sugar to soft peaks.
- Split each sponge in half to give four layers.
- Layer sponge, cream and cherries, repeating three times.
- Top with the final sponge layer and cover top and sides with cream.
- Decorate with grated chocolate and reserved cherries.
- Chill for at least 1 hour before slicing.
Notes
Frequently Asked Questions About Delia Smith Black Forest Gateau
Can I make this without alcohol?
Yes — replace the kirsch with cherry juice or a small amount of almond extract diluted in water for a similar depth of flavour without the alcohol.
Can I make the sponges ahead of time?
Yes, the sponges can be baked a day ahead and kept wrapped at room temperature, then split and assembled with the cream and cherries closer to serving.
Why did my cream layers slide when I assembled the cake?
This usually means the sponges weren’t fully cooled, or the cream was slightly over-whipped and lost its smooth spreadability. Make sure the sponges are completely cool, and whip the cream just to soft peaks.
Can I use tinned cherries instead of fresh?
Yes, tinned cherries work very well here — just drain them thoroughly before soaking in the kirsch, as excess liquid can make the layers slide apart.
