Mary Berry’s Black Forest Gateau is a magnificent, cocoa-infused showstopper that brings a nostalgic charm to any dinner table. Ideally the dark cherries should be drained thoroughly to prevent the whipped cream layers from becoming discoloured.
Mary Berry Black Forest Gateau Recipe Ingredients
The Chocolate Sponge
- 6 large eggs
- ¾ cup (150g) caster sugar
- ¾ cup (100g) all-purpose flour
- ½ cup (50g) cocoa powder
- 4 tbsp (50g) unsalted butter, melted and cooled
The Filling and Decoration
- 1 jar (approx. 350g) Morello cherries in syrup
- 4–6 tbsp Kirsch (cherry brandy)
- 2½ cups (600ml) double cream (heavy whipping cream)
- 2 tbsp icing sugar
- 4 oz (100g) dark chocolate (for shavings)
How To Make Mary Berry Black Forest Gateau Recipe
- Preheat and Prep: Preheat your oven to 180°C (350°F). Grease and line three 8-inch (20cm) round cake tins with parchment paper.
- Whisk the Base: In a large bowl, whisk the eggs and sugar together using an electric hand mixer for about 5–8 minutes. The mixture is ready when it is pale, thick, and leaves a “ribbon” trail when the beaters are lifted.
- Fold in Dry Ingredients: Sift the flour and cocoa powder together. Gently fold the dry ingredients into the egg mixture using a large metal spoon, being careful not to knock out the air.
- Add Butter and Bake: Pour the melted butter around the edge of the bowl and fold in quickly. Divide the batter evenly between the three tins. Bake for 15–20 minutes until the sponges have shrunk slightly from the sides and spring back when touched. Let them cool completely on a wire rack.
- Prep the Cherries: Drain the Morello cherries, reserving about 4 tablespoons of the syrup. Mix the reserved syrup with the Kirsch in a small bowl. Set aside 12 cherries for the top decoration.
- Whip the Cream: Whip the double cream and icing sugar together until it forms soft peaks.
- Assemble the Layers: Place the first sponge on a serving plate. Prick it with a skewer and drizzle with a third of the Kirsch syrup. Spread a thick layer of cream and scatter half of the drained cherries. Repeat with the second layer.
- Final Coating: Top with the third sponge and drizzle with the remaining syrup. Cover the top and sides of the entire cake with the remaining whipped cream, smoothing it with a palette knife.
- Garnish: Pipe 12 rosettes of cream around the top edge and place a reserved cherry on each. Use a vegetable peeler to create chocolate shavings from the dark chocolate bar and press them into the center and sides of the cake.
Recipe Tips
- The Ribbon Stage: Don’t stop whisking the eggs and sugar too early. The volume must triple to ensure the cake rises properly without using baking powder.
- Kirsch Intensity: If you prefer a stronger flavor, you can increase the Kirsch, but avoid over-soaking the bottom layer or the cake may become structurally unstable.
- Chocolate Shavings: For the best shavings, ensure the chocolate bar is at room temperature. Cold chocolate will splinter into small bits rather than long, elegant curls.
- Folding Technique: Use a “cut and fold” motion with a metal spoon. A wooden spoon or whisk is too heavy and will deflate the delicate egg bubbles.
What To Serve With Mary Berry Black Forest Gateau
Gateau accompaniments are elegant additions frequently served at European dessert parties. Ideally the coffee should be brewed strong and black to cut through the richness of the whipped cream.
- A hot cup of Espresso or a dark Americano
- A small glass of Kirsch or a sweet cherry liqueur
- Extra Morello cherry compote on the side
- Vanilla bean ice cream for an extra-indulgent twist
How To Store Mary Berry Black Forest Gateau
- Refrigerate: Because of the high fresh cream content, this cake must be kept in the refrigerator. It stays fresh and delicious for up to 2 days.
- Preparation: This cake is actually easier to slice if it has chilled for at least 4 hours before serving, as the cream firms up and the syrup settles.
- Freeze: It is not recommended to freeze the assembled cake as the texture of the whipped cream will change and the cherries may release excess moisture.
Mary Berry Black Forest Gateau Nutrition Facts
- Calories: ~480 kcal (per slice)
- Carbohydrates: 38g
- Protein: 7g
- Fat: 32g
- Fiber: 2g
- Sugar: 28g
Nutrition information is estimated per serving based on 12 slices.
FAQs
Can I make this without alcohol?
Yes. Simply omit the Kirsch and use the syrup from the cherry jar on its own to moisten the sponges. You can also add a drop of almond extract to the syrup for a similar depth of flavor.
What are Morello cherries?
Morello cherries are a sour variety of cherry usually found jarred or canned in syrup. They are essential for this recipe because their tartness balances the sweet cream and rich chocolate.
Why is my sponge dry?
Whisked sponges contain very little fat, so they can dry out quickly. Ensure you don’t overbake them and be generous with the Kirsch syrup soak during assembly.
Mary Berry Black Forest Gateau Recipe
Description
A classic three-layer chocolate whisked sponge filled with Kirsch-infused cherries and fresh whipped cream.
Ingredients
Instructions
- Whisk eggs and sugar to the ribbon stage.
- Fold in flour, cocoa, and melted butter.
- Bake in three tins for 15-20 mins; cool completely.
- Drizzle sponges with a mix of Kirsch and cherry syrup.
- Layer with whipped cream and drained cherries.
- Cover the exterior with cream and chocolate shavings.
- Chill for 4 hours before slicing.
Notes
- For a cleaner look, use a piping bag with a star nozzle for the cream rosettes.
- Use high-quality dark chocolate (at least 70% cocoa) for the shavings.
- Ensure your mixing bowl is completely grease-free before whisking the eggs.
Mary Berry Black Forest Gateau Recipe
