Black Forest Gâteau Recipe


9 inch cake serves 12 generous portions

The Cake:

  • 280g / 10oz self-raising flour

  • 70g / 2½oz cocoa

  • 5ml / 1 tsp baking powder

  • 350g / 12oz Stork margarine

  • 350g / 12oz caster sugar

  • 350g / 12oz (7) eggs

The Filling:

  • 175g / 6oz (approx) The Cherry Tree Morello Cherry Extra Jam

  • 350g / 12oz butter (at room temperature)

  • 700g / 1lb 8oz icing sugar

  • 5ml / 1 tsp pure vanilla extract

  • 175g / 6oz (approx) cherries, marinated in Kirsch syrup, plus 12 extra for decoration

  • 15ml / 1 tbsp Kirsch syrup

  • 28g / 1oz chunk of dark chocolate for decoration



  • Preheat oven to 170℃/gas mark 3. Lightly grease and line two round 9" x 1" sandwich cake pans with baking parchment or greaseproof paper.

  • Sift together the flour, cocoa and baking powder.

  • Cream together the Stork and sugar until light and fluffy.

  • Add half the eggs. Whisk to combine. Add the remaining eggs with 2 tablespoons of the flour mixture and whisk well until combined and light. If the mixture starts to curdle, add a little more of the flour.

  • Sprinkle the remaining flour mix over the egg mixture and gently fold in with a spatula in a figure-of-eight motion. Divide the mixture between the prepared tins and bake for 35-40 minutes.

  • While the cakes are cooling, beat together the butter, icing sugar and vanilla extract until light and fluffy.

  • When the cakes are cold, remove the baking parchment and place one layer, bottom side uppermost on a serving plate.

  • Drain the cherries and brush the cake lightly with Kirsch syrup. Spread with a generous layer of The Cherry Tree Morello Cherry Extra Jam.

  • Carefully spread or pipe half of the vanilla butter cream over the jam. Evenly distribute the drained cherries over the butter cream and place the second cake on top.

  • Place enough butter cream to pipe 12 rosettes into a piping bag fitted with a large star shaped piping nozzle, and put to one side.

  • Brush the top of the cake with any remaining Kirsch syrup and spread with the rest of the vanilla butter cream.

  • Grate the dark chocolate over the top of the cake. Pipe 12 evenly distributed rosettes of butter cream onto the cake, and top each with a cherry.

  • Serve and enjoy!