Mary Berry Black Forest Gateau Recipe

This Mary Berry-style Black Forest gateau is a classic celebration cake with tender chocolate sponge, cherries soaked in a glossy kirsch syrup, and clouds of softly whipped cream. It tastes deeply chocolatey, lightly fruity, and not overly sweet, with that unmistakable Black Forest richness in every slice. It is a moderate bake (mainly because of the assembling), but each step is straightforward. Total time is around 2 hours, including cooling and a short chill to help it slice neatly.

Ingredients

For the chocolate sponge

• 300g unsalted butter, softened (plus extra for greasing)
• 300g caster sugar
• 6 large eggs
• 240g self-raising flour
• 60g unsweetened cocoa powder
• 2 tsp baking powder
• Pinch of fine salt
• 3 tbsp milk
• Baking parchment, for lining

For the cherries and soaking syrup

• 2 x 410g tins pitted black cherries in syrup (or Morello cherries)
• 150ml cherry syrup (reserved from the tins)
• 1 tbsp caster sugar
• 3 to 4 tbsp kirsch (optional, add to taste after cooling)

For the cream filling and topping

• 600ml double cream, very cold
• 3 tbsp icing sugar
• 1 tsp vanilla extract

To decorate

• 100g dark chocolate, for curls or shavings
• Fresh cherries (optional)
• 1 to 2 tsp cocoa powder, for a light dusting (optional)

How to Make Mary Berry Black Forest Gateau Recipe

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease three 20cm round cake tins and line the bases with baking parchment so the layers release cleanly.
• Mix the sponge batter: Beat the softened butter and caster sugar until pale and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks like it might curdle.
• Add the dry ingredients: Sift in the self-raising flour, cocoa powder, and baking powder, then add a pinch of salt. Fold gently until you no longer see dry flour, then stir in the milk just to loosen the batter.
• Fill the tins: Divide the mixture evenly between the tins and level the tops. If you like precision, weigh the batter so the layers bake evenly.
• Bake: Bake for 20 to 25 minutes until the sponges are risen, spring back when lightly pressed, and a skewer comes out clean. Cool in the tins for 10 minutes.
• Cool completely: Turn the cakes out onto a wire rack, peel off the parchment, and leave to cool completely. Do not rush this or the cream will melt during assembly.
• Prepare the cherries and syrup: Drain the cherries, reserving the syrup. Pour 150ml syrup into a small pan with 1 tbsp caster sugar and simmer for 1 minute. Cool, then stir in the kirsch if using.
• Whip the cream: Whip the cold double cream with the icing sugar and vanilla until soft peaks form. Stop as soon as it holds its shape. Overwhipped cream turns grainy and is harder to spread.
• Assemble the layers: If needed, level the tops of the cakes with a serrated knife. Place one layer on a serving plate, brush generously with the cherry syrup, spread with a layer of cream, then scatter over a third of the cherries. Repeat with the second layer, then top with the final sponge.
• Finish and chill: Brush the top layer with syrup, then cover the top and sides with the remaining cream. Chill for 30 to 60 minutes so the cake firms up for neat slicing.
• Decorate: Finish with dark chocolate curls or shavings, a light dusting of cocoa if you like, and fresh cherries on top. Slice with a long sharp knife, wiping the blade between cuts.

Tips

Why did my chocolate sponge sink in the middle?

This is usually from underbaking or opening the oven too early. Bake until the centre springs back and a skewer comes out clean, and keep the door closed for at least the first 18 to 20 minutes.

How do I stop the cream from going runny?

Start with very cold double cream and whip only to soft peaks. If the kitchen is warm, chill your bowl and whisk, and chill the assembled cake before decorating.

How can I get neat slices without dragging the cream?

Chill the finished gateau for at least 30 minutes, then cut with a long sharp knife dipped in hot water and wiped dry between slices.

What can I use instead of kirsch?

You can skip it entirely and use extra cherry syrup for a family-friendly version. If you want a similar almond-cherry note without alcohol, add 1 to 2 drops of almond extract to the syrup (go carefully, it is strong).

Serving Suggestions

• Serve with a cup of coffee or strong black tea to balance the richness.
• Add extra cherries on the side, fresh or spooned from the tin.
• For a dinner-party finish, serve with a small scoop of vanilla ice cream.
• A light dusting of cocoa just before serving makes it look freshly finished.

Storage

Room temperature

Because this cake is filled with fresh cream, it is best kept chilled. If your room is cool, you can leave it out for up to 1 to 2 hours while serving, but return leftovers to the fridge promptly.

Refrigerator

Store in an airtight cake box or loosely covered (so the chocolate curls do not get squashed) for up to 2 days. The sponge will soften slightly as it sits, which is normal and still delicious.

Freezing

For best results, freeze the unfilled sponges: wrap each cooled layer tightly in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature still wrapped, then fill and decorate fresh. Freezing the fully assembled cream cake is not recommended as the texture of the cream can change.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 35g
• Saturated fat: 20g
• Sodium: 180mg

Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs

Mary Berry Black Forest Gateau Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Moderate

Servings

12

slices

Prep time

35

minutes

Cooking time

25

minutes

Total time

120

minutes

Calories

520

kcal

1

hour 

A classic Black Forest gateau with light chocolate sponge layers, kirsch-soaked cherries, softly whipped cream, and a generous finish of chocolate curls.

Ingredients

• 300g unsalted butter, softened (plus extra for greasing)

• 300g caster sugar

• 6 large eggs

• 240g self-raising flour

• 60g unsweetened cocoa powder

• 2 tsp baking powder

• 3 tbsp milk

• Baking parchment, for lining tins

• 2 x 410g tins pitted black cherries in syrup (or Morello cherries)

• 3–4 tbsp kirsch (optional, to taste)

• 1 tbsp caster sugar (for the soaking syrup)

• 600ml double cream, very cold

• 3 tbsp icing sugar

• 1 tsp vanilla extract

• 100g dark chocolate, for curls or shavings

• Fresh cherries (optional, for decorating)

• 1–2 tsp cocoa powder, for a light dusting (optional)

• Pinch of fine salt

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line three 20cm round cake tins with baking parchment.
• Beat butter and caster sugar until very light. Beat in the eggs one at a time, then fold in flour, cocoa, baking powder, and salt. Stir in milk.
• Divide the mixture evenly between tins and bake for 20–25 minutes until springy and a skewer comes out clean.
• Cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.
• Drain cherries, reserving the syrup. Simmer 150ml syrup with 1 tbsp sugar for 1 minute, cool, then stir in kirsch if using.
• Whip cold double cream with icing sugar and vanilla to soft peaks.
• Level cakes if needed. Brush each layer with syrup, spread with cream, and scatter with cherries. Stack the layers.
• Cover the top and sides with remaining cream. Chill 30–60 minutes to set.
• Decorate with chocolate curls, a light cocoa dusting, and fresh cherries before serving.

Notes

• Cold cream whips best. Chill the bowl and whisk for 10 minutes if your kitchen is warm.
• For a family-friendly version, skip the kirsch and use extra cherry syrup.
• Chill the assembled cake for cleaner slices, then serve slightly cool rather than ice-cold for the best flavour.