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Delia Smith Black Forest Gateau Recipe

Delia Smith Black Forest Gateau Recipe

Delia Smith's Black Forest gateau recipe layers chocolate sponge, cherries and whipped cream into a proper show-stopping dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Chocolate Sponge:
  • 200 g self-raising flour
  • 50 g cocoa powder
  • 1½ tsp baking powder
  • 200 g caster sugar
  • 200 g unsalted butter softened
  • 3 large eggs
  • 2 tsp vanilla extract
  • 4 tbsp hot water
  • Cherry Filling:
  • 400 g pitted cherries
  • 3 tbsp kirsch
  • 2 tbsp caster sugar
  • Cream and Decoration:
  • 500 ml double cream
  • 2 tbsp icing sugar
  • Dark chocolate grated or shaved
  • A few whole cherries with stalks

Method
 

  1. Bake the chocolate sponge in two tins for 25–30 minutes. Cool completely.
  2. Soak the cherries in kirsch and sugar for at least 20 minutes.
  3. Whip the cream with icing sugar to soft peaks.
  4. Split each sponge in half to give four layers.
  5. Layer sponge, cream and cherries, repeating three times.
  6. Top with the final sponge layer and cover top and sides with cream.
  7. Decorate with grated chocolate and reserved cherries.
  8. Chill for at least 1 hour before slicing.

Notes

The kirsch soaking time is essential for the cake's distinctive flavour.
Sponges must be completely cool before splitting and layering.
Whip the cream to soft peaks only, for the neatest, most spreadable layers.
Assemble the cake directly on its serving plate, as it's delicate to move once built.
Freeze only the un-iced sponge layers; assemble fresh with cream and cherries.