Mary Berry Black Forest Gateau Recipe

This Mary Berry Black Forest Gateau is a rich, elegant, and indulgent cake layered with chocolate sponge, whipped cream, and cherries. It carries a perfect balance of sweetness, texture, and bold chocolate flavour. This cake is ideal for birthdays, dinner parties, festive celebrations, or any special gathering where you want a show-stopping dessert. The combination of soft sponge, juicy cherries, and fluffy cream creates a timeless classic that feels both nostalgic and luxurious.

What Is Mary Berry’s Black Forest Gateau?

Mary Berry’s Black Forest Gateau is a traditional layered chocolate cake filled with cherries and whipped cream. It is inspired by the classic German Schwarzwälder Kirschtorte but simplified for home bakers. The sponge is airy, the cherries add moisture, and the cream brings a soft, cloud-like finish that makes every bite irresistible.

Other Popular Mary Berry Recipes

• Mary Berry Almond Snowballs
• Mary Berry Rice Puddings
• Mary Berry Almond Biscuits

Why This Recipe Is Worth Trying

• A true classic with rich chocolate layers and fresh cream.
• Perfect for celebrations thanks to its stunning appearance.
• Soft and moist sponge that stays tender even after chilling.
• Balanced sweetness that appeals to both adults and children.
• Flexible recipe that allows easy customisation of cherries and flavours.
• Beginner-friendly method with consistent and impressive results.
• Elegant presentation without complicated techniques.

Essential Ingredients to Make Mary Berry Black Forest Gateau

For the Chocolate Sponge:

• 175g plain flour
• 25g cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 150g caster sugar
• 2 eggs
• 150ml milk
• 150ml sunflower oil
• 1 tsp vanilla extract
• 150ml boiling water

For the Filling and Decoration:

• 300ml double cream, whipped
• 300g tinned or jarred cherries, drained
• 4 tbsp cherry syrup or kirsch (optional)
• Chocolate shavings for decoration
• Icing sugar for dusting

Handy Kitchen Tools for Best Results

• Two 20cm round cake tins
• Electric mixer
• Mixing bowls
• Spatula
• Cooling rack
• Serrated knife or cake leveler
• Offset palette knife
• Grater for chocolate shavings

Ingredients (Listed Again Before Instructions)

Chocolate Sponge:

• 175g flour
• 25g cocoa
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 150g caster sugar
• 2 eggs
• 150ml milk
• 150ml oil
• 1 tsp vanilla
• 150ml boiling water

Filling + Decoration:

• 300ml whipped cream
• 300g cherries
• Cherry syrup or kirsch
• Chocolate shavings
• Icing sugar

Instructions to Prepare Mary Berry Black Forest Gateau

• Prepare the tins: Grease and line cake tins to prevent sticking.
• Mix the dry ingredients: Combine flour, cocoa, baking powder, bicarbonate, and sugar.
• Add wet ingredients: Add eggs, milk, oil, and vanilla, mixing until smooth.
• Add boiling water: Pour slowly into the mixture to create a runny batter.
• Bake the sponge: Divide the batter between the tins and bake until risen and springy.
• Cool completely: Allow cakes to cool on a rack before filling.
• Level the cakes: Trim the tops if needed to ensure even stacking.
• Prepare the cherries: Drain thoroughly and reserve syrup for brushing.
• Whip the cream: Beat until soft peaks form, keeping it light and airy.
• Assemble the layers: Place the first sponge layer on a plate, brush with cherry syrup, then spread cream and scatter cherries.
• Add the second layer: Repeat with cream and cherries.
• Decorate: Cover the top with cream, add chocolate shavings, and place extra cherries for garnish.
• Chill before serving: Refrigerate the gateau to help it set beautifully.

What I Got Wrong (And How I Fixed It)

• Sponge was dry – Adding boiling water made the sponge softer and more moist.
• Cake layers slid – I drained cherries thoroughly and used less syrup.
• Cream became runny – Using chilled tools and whipping to soft peaks prevented over-whipping.
• Cake wasn’t stable – Chilling between layers kept everything firm.

Healthier Version of Mary Berry’s Black Forest Gateau

• Replace part of the cream with Greek yogurt for a lighter filling.
• Reduce sugar in the sponge by 20–30g.
• Use dark chocolate with lower sugar for decoration.
• Swap sunflower oil with light olive oil for a healthier fat profile.
• Add fresh cherries instead of syrup-soaked ones.

Ingredient Substitutions for Mary Berry Black Forest Gateau

• Use buttermilk instead of milk for extra moisture.
• Replace sunflower oil with melted butter for a richer flavour.
• Swap tinned cherries for fresh cherries when in season.
• Use chocolate curls or cocoa powder instead of shavings.
• Replace kirsch with cherry jam if avoiding alcohol.

Pairing Ideas: What to Serve With Black Forest Gateau

• Vanilla ice cream for a cool contrast.
• Hot espresso to balance the sweetness.
• Fresh berries to brighten the flavour.
• Whipped cream piping for extra elegance.
• Chocolate drizzle for a richer presentation.

Expert Tips for Mastering the Recipe

• Sift cocoa and flour to avoid lumps in the sponge.
• Do not overbake to keep the sponge soft and airy.
• Chill the cake layers before assembling for easier stacking.
• Whip cream gently to avoid a grainy texture.
• Drain cherries well to prevent sliding layers.
• Brush syrup lightly—too much makes the cake unstable.
• Chill the completed cake for at least 1 hour before cutting.

Variations of the Recipe

• White Forest Gateau using white chocolate and raspberries.
• Mini individual gateaux assembled in small rings.
• Chocolate-orange twist with orange zest in the cream.
• Extra dark version with 70% cocoa powder and dark chocolate.
• Kirsch-free option for a family-friendly version.

How to Store Leftovers

• Refrigerate in an airtight container for up to 3 days.
• Keep away from strong-smelling foods to preserve flavour.
• Add fresh chocolate shavings before serving leftover slices.

How Do I Reheat Black Forest Gateau?

Gateau is not typically reheated, but if served cold, leave it at room temperature for 20 minutes before serving. This softens the sponge and enhances the chocolate flavour.

Nutritional Value (per slice)

• Calories: ~350
• Carbohydrates: 38g
• Protein: 5g
• Fat: 20g
• Fibre: 2g
• Sugar: varies based on the cherries used

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FAQs

How do I keep the cream stable when assembling a Black Forest Gateau?

Use chilled double cream and whip it only to soft peaks to keep it smooth and stable. Chilling the bowl and whisk beforehand also helps, and refrigerating the cake between layers prevents slipping.

Why is my chocolate sponge turning out dry instead of soft and moist?

A dry sponge usually means it was baked too long or the batter lacked moisture. Including boiling water in the mixture keeps the sponge soft, and removing the cakes from the oven as soon as they spring back ensures they don’t dry out.

How do I stop the layers of Black Forest Gateau from sliding?

Drain cherries thoroughly and avoid adding too much syrup between layers. Spread the cream evenly and chill the cake for at least 20–30 minutes after adding the first layer to help it set before stacking further.

Can I make Black Forest Gateau ahead of time without it becoming soggy?

Yes. Assemble the cake and chill it uncovered for an hour so the cream firms up. Once set, cover it lightly and refrigerate for up to 24 hours. Ensuring the cherries are well-drained helps prevent sogginess.

Wrapping It Up

This Mary Berry Black Forest Gateau is a timeless celebration cake with beautiful layers, rich chocolate flavour, and a light, creamy filling. It’s surprisingly simple to prepare yet looks stunning enough for any special occasion. With proper chilling, gentle assembly, and a good balance of flavours, this recipe delivers a showpiece dessert every time.